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Old 07-23-2013, 08:38 PM   #11
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Quote:
Originally Posted by JonM
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.
^this. Your gonna want to age it anyway. I'd eat my hat if it wasn't better carbed and better tasting in another 4 months or so. My last Belgian strong was just as described above -even re-pitched in the bucket. -yer good, relax.


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Old 07-23-2013, 10:39 PM   #12
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This is encouraging. I will forget about the until late fall and see it that helps before doing anything. Is there a way to tell if its a capping issue? I have shaken the bottles periodically and didn't get any leakage but that may not mean anything.


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Old 07-24-2013, 12:39 AM   #13
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Seeing yeast on the bottom with very little carb does not necessarily mean you have a capping issue. It's possible, but unlikely. It likely means there was a good amount of yeast in suspension when you racked and bottled that has now floc'ed out.

Just give it time. If it hasn't changed at 10-12 months, then you can consider pitching yeast or adding sugar to the bottles.
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Old 07-24-2013, 12:08 PM   #14
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it is not normal to wait 10-12 months for beer to carb...
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Old 07-24-2013, 12:23 PM   #15
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If they never carb up you could carbonate each one individually just before you want to drink it. Use one of these:

http://www.amazon.com/LiquidBread-Th...the+carbonater



I use one to carbonate my hydrometer sample and it works great.
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Old 07-24-2013, 12:50 PM   #16
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I think the problem is the yeast, not the lack of sugar. You're at 10.5%. The yeast are drunk and sluggish at that ABV. The solutions are either patience, or champagne yeast. I'd favour the former, as the latter risks oxidizing your beer.
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Old 07-24-2013, 01:06 PM   #17
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show me a beer that is flat at 4 months and perfectly carbed at 12 and i'll eat my hat.
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Old 07-24-2013, 01:13 PM   #18
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Quote:
Originally Posted by progmac View Post
show me a beer that is flat at 4 months and perfectly carbed at 12 and i'll eat my hat.
+1 something is amiss if you're not carbed after a couple of months. I also cringe at the idea of letting homebrew sit around at 75F for 10 months, regardless of style.
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Old 07-24-2013, 04:01 PM   #19
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Quote:
Originally Posted by progmac View Post
show me a beer that is flat at 4 months and perfectly carbed at 12 and i'll eat my hat.
"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"


having almost no carb, doesn't mean it's flat, just means it's a bit slow getting there. Obviously progmac doesn't have much experience with Abbey's. Even people who buy Chimay for example will let it condition for at least another few months.

So here's my thoughts: go buy a rubber maid roughneck tote, fill the storage tote with all the bottles you can fit upright and place the storage container in a closet. Since they're in a darker place and will naturally be cooler than 75*, you can be more reassured they mature even better.
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Old 07-24-2013, 05:23 PM   #20
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Quote:
Originally Posted by Oceantendency View Post
Even people who buy Chimay for example will let it condition for at least another few months.
Ummm, are you suggesting that one can buy Chimay flat? And it's a Trappist, not an Abbey, so maybe you are the one who lacks experience.


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