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I'm in! :ban:

If you read through this thread there are a lot of people who complain about very slow fermentation. Mine hasn't fermented (other than an odd bottle or two), and I'm unsure what to think of it. The bourbon shouldn't have pushed up the alcohol enough to kill the yeast, but I'm not sure what...

This is a pretty common problem, and I don't know what causes it. Some people say it's a slow fermentation, but I made this batch six months ago and have cracked open bottles once every two weeks to zero carbonation.

Bump?

So I messed this up, and I don't know how. I used the water calculator at http://www.brew365.com/mash_sparge_water_calculator.php but I ended up with too much liquid, and fell well short of my OG. Does anyone have an idea of what went wrong?

Hey everyone, brewing a RIS that I'm going to break up into 1 gallon batches to try aging on different oaks, and wanted some input on the recipe. This is what I have right now: 19 lbs Pale Malt (2 Row) US 1 lbs 8.0 oz Midnight Wheat Malt...

I bottled this in late July, and posted earlier that there was almost no carbonation at all. Popped one open last night (just when I was losing hope) to a nicely carbonated beer. Very strong bourbon taste, but it is working!

The room is between 68-70 degrees, I can try to move them to a slightly warmer spot. Also, thanks for the tip on disturbing the bottles!

Thanks all! I found a lot of people having a similar problem on another thread that seemed to be a very similar recipe (vanilla bourbon barrel porter). Sounds like it's just slower than normal. I added about 12 ounces to 5 gallons.

I don't have any clue, but let me know if you tried this...

I'm having the same slow priming issues that others are having... how long did this take? I only bottled two weeks ago, but I have absolutely zero carbonation. I'll wait another 2-4 weeks before trying again. Used 5 oz priming sugar for a 5 gallon brew.

I added to secondary and bottled two weeks ago. I opened two bottles yesterday and they hadn't carbonated at all, completely flat, no bubbles. Is it possible I killed the yeast with the bourbon?