Carbonation problem

I'm stumped and need to ask the pros what happen. I bottled two five gallon batches one a porter and the other an ale and i have no carbonation what so ever, and it's been close to four weeks. I just kinda started to do secondary fermenting and i usually let that go for two weeks. One thing i did do different this time is that the bottles where in a 61-63 degree enviroment instead of around the 70s for three weeks. It's been four days in a nice warm enviroment and still the same. They are in 12oz. bottles and i condition with 3/4 tsp. sugar per bottle. I've bottled well over a hundred gallons of beer with no problems at all, but then i never secondary fermented either. Could it be that to much yeast settled out from secondary fermenting and if so i thought about getting the blichmann beer gun since i have 10 gallons secondary fermenting right now.

 

It's most likely the temps. It's practically impossible to take too much yeast out of the beer during racking. Assuming there isn't a flaw somewhere in your technique, I'd say let them sit at 70F for a couple of more weeks. If still no carbonation, then take some dry ale yeast and add a couple of grains to each bottle, and wait another couple of weeks. If you still have no carbonation, I would say there is something else that is flawed in your brewing of this batch.

 

Would these be very big beers? You might have topped out on the yeast. Lets say you yeast tops out a 9% ABV ( will not ferment anything beyond 9%). and your beers are sitting at 9.0 abv the yeast can't make any more carbonation because the 9% is toxic to the yeast growth. I find that Rousting the bottles a couple of times really helps the fermentation along no matter the temperature.

 

at the cooler temps the yeast might have flocculated. i put the bottles into an empty beer case and turn them upside down for a day. get the temp back up a little and turn the cases right side up again. if you primed correctly, all you probably need to do is get the yeast back into suspension.

 

One beer is 4.94% and the other is 4.06%, both beers aren't too strong so i don't think it put any stress on the beer at all

 

It's your temps. You put the yeast to sleep. They will wake up now it's warmer. Give them another week in the warm.

 

Thanx for the help, Merry Christmas