MtnHiBrewin
Well-Known Member
Hi Guys/Girls. I'm having trouble getting my Belgian Tripel to carbonate in the bottles and was hoping someone might have an idea. On 2-26 I started a Brewer's Best Belgian Tripel kit, plus a few additions. The OG was 1.095. I used the Danstar Nottingham provided with the kit for a different beer. For this I used two smack packs of Wyeast Activator 3787 Trappist HG. On 3-6 I added a pound of brown Belgian candy sugar. On 3-9 I transferred to a secondary carboy. The SG was 1.020. It tasted good then. On 3-31 I bottled it after adding 6 ounces corn sugar (5 gallon batch). The FG was 1.018. On 4-16 I tried one (I know that's early for this type of beer). It had a really strong alcohol bite and zero carbonation. On 5-10 I tried another. It had mellowed alot, but was still flat. Tonight, 5-25, I tried one. It's still flat. There was barely a psst when opened and no head when poured. So, any ideas? Should I just wait longer or maybe re-open the bottles and sprinkle in a little Champagne yeast? There isn't much if any visible yeast in the bottles unlike all the other ales I've done so far. I just started brewing at the end of December after I got a bunch of stuff for Christmas. So far I've only had one failure. My first batch got sour as hell after a bacteria infection from adding cold tap water to top off the fermenting bucket. Live and learn! Any help would be appreciated with the carbonation issue. Thanks, and happy brewing to all!