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I had the same problem for a couple years. Changed my technique and have not had a problem carbonating at all... Now, I pitch 1 million cells/milliliter ( about 1 oz fresh yeast slurry) and keep the temperature constant. Mid 70's is ideal, but there are breweries that carbonate under 60 degrees...

Chris White actually recommends to bring fermentation up to those temps half way through. It helps to fully attenuate while the yeast are active, and does not affect flavor. I do this for every single brew. And, I am pretty sure fusel alcohols change and soften over time.

Where did you get sodium alginate?

I am assuming sanitation is still an issue here... It would suck to make a batch that had a lacto infection. But, if you did, would the lactobacillus also not reproduce, the same as the yeast? I wonder if you could mix in a set amount of lacto or brett and end up with just the right amount of...

I say pitch

I think two months is cutting it kinda close.... All it takes is about a half ounce of new yeast to get those bottles carbonated. I would pitch new yeast.

I have noticed beers with a higher final gravity sometimes do not appear carbonated, but they taste carbonated. I just kegged an IPA that I had used two different yeasts. they finnished at 1.020 and 1.013(belgian yeast). Anyways they carbonated side by side, and when I put them into the fridge...

Looks pretty bitter for a wit..... I dont know what the alpha acid content of your columbus hops are, they are generally pretty high. Probably cut it down to .25 ounce. edit hahahahah just noticed it is a white ipa! recipe looks great...

Its probably just pacman yeast...

Awesome! I love that feeling when you finally figure it out..... satisfaction..... deserves one of these : :ban:

You can have a low final gravity and still have a lot of sweetness. You can also get more flavor that way too because the yeast eat those sugars and produce their own flavors. Aside from mashing high/low, I don't think that is why you are experiencing low efficiency. Have there been any...

Stab a few holes in it with an ice pick or something...

Is it possible? I decanted, and got the same percentage of dead/alive cells as before washing. I even took a sample from the trub layer after washing and got the same dead/alive ratio. I usually wash after propagating, and my results have been iffy. Even when I washed pacman yeast (way more...

If you didn't sanitize your bottles first, they will go bad...

So, I have always stopped my mash runnings at 1.010, but I always correct for the temperature. I usually collect until my runnings reach .996 @ 140 degrees, Which after the temperature correction, is 1.010. I have never questioned this method, have never had any astringency or tannins. What...

I think if it is stainless steel, it is "food grade". I say use it!

The beer did not taste contaminated at all. Looks fine, attenuated perfect. I don't think they are bacteria.I will update if something funky starts to grow. Thanks everyone for the replies.

Is that beer stone? I always expected beer stone to look like sugar crystals. One thing I didn't mention: while I was observing, some of those little blue rods seemed to be wiggling... They are very uniform in shape, some are a little smaller.

Anybody know what these things are? I pulled this yeast sample out of the cake of a red that I just racked. They look like little blue rods, some of them are lined up in twos, end to end. Could they be flakes of dried methylene blue?

I got nuthin', I don't see a picture or link.... EDIT ok there it is. Well, it looks normal.whole bunch of trub though