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Home Brew Forums > Home Brewing Beer > General Beer Discussion > When to call a failed carbonation?
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Old 07-23-2013, 06:54 PM   #1
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Default When to call a failed carbonation?

I bottled an Belgian Dark Strong (10.5% ABV) back in march and it is still not very carbed. I know that there are issues with yeast and these high gravity beers carbing up so I made sure to repitch fresh belgian yeast when I bottled. Now here I am 4 months later and although I can see yeast in the bottles and have occasionally stirred it up in the 75F room I have almost no carb. Should I continue to wait or give up?


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Old 07-23-2013, 06:58 PM   #2
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Also, I was considering trying something like pouring the bottles out into a bucket and draining into a keg for force carbing. I could try to do this under a blanket of CO2 but not sure I can avoid oxidation. I hoped to age this beer for several years and was very careful to avoid oxygenation so now I am bummed that might have been a wasted effort and the beer is doomed to not last long after trying something like this.


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Old 07-23-2013, 07:13 PM   #3
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I would have thought after 4 months they would be carbed, I know higher grav beers take longer, but that seems long enough. Is it possible you forgot priming sugar?

Maybe open 1 up, add about 1/2 what would be normal sugar for your style and recap and then check it in like 3 or 4 weeks and see if there is any change.
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Old 07-23-2013, 07:16 PM   #4
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If you plan on saving them for years, then just let them keep conditioning. I've had one or two really big beers take as long as 6-8 months to carb up perfectly.
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Old 07-23-2013, 07:27 PM   #5
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Let 'em condition til atleast September before touching another one. Should be darn perfect by Thanksgiving time.
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Old 07-23-2013, 07:44 PM   #6
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you could try adding a bit of champagne yeast to one or two bottles and check those after a month or so. if that works, add it to the others.
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Old 07-23-2013, 07:49 PM   #7
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I didn't forget the priming sugar. Guess I will wait another few months and hope for the best before disturbing them. The beer tastes great so I would be thrilled if it would just carb without having to mess with it.
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Old 07-23-2013, 07:50 PM   #8
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As fat as champaign test, wouldn't I risk overattenuation? The FG was about 1.017.
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Old 07-23-2013, 07:57 PM   #9
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Leave it - my 10% wee heavy didn't get carbed until maybe 8 months in the bottle, and yep, I was worried at 4 months too.

Leave em be. If they're not carbed in November, then consider doing something, but I wouldn't mess around with them now.
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Old 07-23-2013, 08:19 PM   #10
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If you're seeing good yeast sediment on the bottom and there's no carb, I would think there would be a capping issue.


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