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Old 07-22-2013, 06:29 PM   #11
Golddiggie's Avatar
Dec 2010
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Give it more time before you make any changes. Bottling without adding more yeast, that close to the tolerance of the yeast will make carbonation take longer. Adding fresh yeast, to something with that high of an ABV (already) can be tricky. You can shock the yeast that you add, making it take longer to carbonate. You can also have bottle bombs due to wine yeast eating sugars that the beer yeast won't.

Wyeast 1728 can go beyond 12%. Since you have SOME carbonation already, just give it more TIME. Six months (or more) is NOT uncommon in bigger brews.

BTW, for the next batch, consider carbonating on CO2 (in keg). It really is the only way to get carbonation closer to your time frame.
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Old 07-25-2013, 09:04 PM   #12
Jan 2012
Rockford, IL
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Ok, I'll give it some more time (another 2-3 months). I like my stouts to have a light carbonation, but I guess if worse comes to worse I can just chill these and drink them as is.

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Old 07-25-2013, 11:05 PM   #13
Nov 2012
Fort Davis, Texas
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I use lots more than 4 oz. priming sugar in mine because I wasn't getting the carbonation I wanted.

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Old 07-26-2013, 04:10 AM   #14
Apr 2010
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Im thinking its the 18oz of bourbon. That's the trade off you make when adding and whiskey to a beer. Couldn't hurt to add yeast/sugar, but with that much bourbon, I'm not at all surprised that its not carbing, and I'm not sure that the yeast/sugar will do much.

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Old 07-27-2013, 12:56 AM   #15
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Nov 2009
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Good luck. I just poured a little more than a case worth of 13% stout into a keg to force carb and rebottle. I brewed it two years ago almost. It sat in bottles for a year and it never developed carb. So i sanitized, purged and ran constant CO2 into the keg and dumped the bottles into a CO2 blanket. Its sitting at room temp at 20psi now.
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