Slow Carbonation Question

[Labradork]

Folks,

I recently made a Quilters Irish Death clone and a strong Scotch Ale, both of which came out to close to 9% ABV. I primed them with the recommended amount of DME and tucked them away in a cabinet at about 68 degrees. After close to 5 weeks, they are both under-carbonated. The yeast I used is tolerant to 12% ABV, so I'm sure that's not the issue. Should I take some action, or just wait and hope?

Labradork

 

[CJ-3]

I had a similar problem with a porter I made. To ger mine to carb I moved them to a warmer room in my house. I also turned them upside down and gave them a gentle shake every day for a week. After 2 weeks in the warmer room (above 70) they carbed nicely. I am told the shaking helped to reactivate the yeast.

 

[NTXBrauer]

The higher ABV will normally lead to longer time in the bottle to reach full carbonation in my experience. Since you are close to 5 weeks with little carbonation, I would relate this to the temp your bottles are being held at. Do indeed bring them to a warmer space, 72 degrees or so, and in a couple more weeks you should see an improvement on the carb levels.

 

[andy6026]

+1 on warmer temps and time. Beers that big really do take a long time to carb.

 

[Labradork]

Folks,

Thank you very much. I've turned up the heat in the brewery and will give the bottles a gentle shake.

Labradork