Hey folks, a quick question!
I've been brewing all grain belgian ales for about 2 years on and off now, and I've come up against one that might have stumped me a little.
I brewed a strong dark Belgian ale, OG 1.100 (hehe) and FG 1.010. The trouble is, I made the mistake of starting it as I was starting my masters project in uni, and so from brew to bottle took about 2 months. I made a brew fridge with a thermostat, so the fermentation was (reliably) at 16 deg C, and I kept it around that for the bottle conditioning. But I have no carbonation whatsoever in the bottles. Its been about a month since they went into the 330ml bottles, and I bulk primed the batch beforehand with what I now fear to have been too little sugar.
I put a little more sugar in a couple of the bottles to see if I'd get anything out of them, but no luck. The added sweetness remained, which leads me to believe that the extra long fermentation period may have allowed most of the yeast to drop out of suspension.
So my question is this, is it possible to add more yeast to the batch and re-bottle it? If so, what would be the best approach to do this?
I've been brewing all grain belgian ales for about 2 years on and off now, and I've come up against one that might have stumped me a little.
I brewed a strong dark Belgian ale, OG 1.100 (hehe) and FG 1.010. The trouble is, I made the mistake of starting it as I was starting my masters project in uni, and so from brew to bottle took about 2 months. I made a brew fridge with a thermostat, so the fermentation was (reliably) at 16 deg C, and I kept it around that for the bottle conditioning. But I have no carbonation whatsoever in the bottles. Its been about a month since they went into the 330ml bottles, and I bulk primed the batch beforehand with what I now fear to have been too little sugar.
I put a little more sugar in a couple of the bottles to see if I'd get anything out of them, but no luck. The added sweetness remained, which leads me to believe that the extra long fermentation period may have allowed most of the yeast to drop out of suspension.
So my question is this, is it possible to add more yeast to the batch and re-bottle it? If so, what would be the best approach to do this?