Odd carbing question

[fullstop22]

I brewed a tripel left at room temp ( not quite as warm as it should have been)for 5 or 6 wks. I then put at cellar temps for a couple of months. It is not carbed much. If I now warm up do you think it will carb?

 

[day_trippr]

So....are you waiting for the Immaculate Carbonation to happen?
Or did you actually add some fermentables at some point?

Cheers!

 

[fullstop22]

I primed as usual at bottling I think I did not wait long enough.

 

[Bookem15]

When you say as usual how much sugar fermentable did younuse because you have waited plenty long enough. Saying you used the proper amount I would put it in about 70-72 degree climate for a week and see what happens. Worth a shot

 

[fullstop22]

Yes gave it a swirl an warmed it up. I have 15 or 20 brews under my belt never a carbing problem. I was just wondering if anyone had waited this long to warm back up. I will report back if it works.

 

[bottlebomber]

Its a tripel? So its around 9-10% abv? That is your problem. Yeast get really sluggish after being in a high alcohol environment, especially if you did a long secondary. I have a similar problem with a quadrupel and so I used a fancy trick I learned - you shake the bottles. This will rouse the yeast, and speed up the carbonation. Do it every couple days for a week or so, and I bet you will see an improvement after a couple weeks.

 

[JuanMoore]

Warm them up and then give them a swirl like bottlebomber suggested. Some brews, especially higher ABV ones, can take several months to fully carb.

 

[postalbunny]

Had a similar issue, not enough carb after it had been warm conditioned for 2 Weeks then 2 Weeks in the fridge. I pulled two out and left them at room temp (75) for another 2 Weeks and it was perfect. I guess the yeast woke up with the gentle shaking (tried to avoid mixing what little oxygen may have been in the headspace)