Bottled Brandywine CO2 issues

[timcook]

I brewed the following recipe on 10/19/17:
13 # Maris Otter
1.5# Munich Malt
1# Pale Chocolate Malt
.5# Crystal 20L
.5# Crystal 120L

mashed at 156; boiled for 60 minutes.

1.75 oz. Columbus @60
1 oz. Chinook @60
1.5 # light DME @10
1 oz. Centennial @ 5
1 oz. Cascades @5
1 oz. Columbus @ 5

The wort was transferred directly onto a yeast cake of WLP 090 San Diego super yeast

1# of sucrose added 24 hours into fermentation, 1# of sucrose added 48 hours into fermentation then 1# of sucrose added 72 hours into fermentation..

Fermented for 1 week at 68 then week #2 at 72

On 11/10/17, transferred 5 gallons to a secondary onto oak spirals that were soakied for 30 days in Jim Beam (black).

12/10/17 bottled using 2.83 ounces of sucrose.

Almost 1 year later, tastes good, but close to zero Carbonation. I assume the ABV is too high for the amount of priming sugar i used. Any suggestions? I've got 5 gallons bottled. I do not want to pour them into a keg & tie it up. I only own 2 corny kegs. Plus, I'd like to share this with friends and family.

Any ideas and/or assistance is appreciated. Worst case scenario is that I drink this Brandywine flat for the next couple years.

Tim

 

[IslandLizard]

Carbonate in keg, then fill bottles from the keg.

Key processes:

• Prevent oxidation when emptying bottles or transferring the beer; colder is better
• Transfer beer to 100% liquid pre-purged keg
• Get keg close to 32F
• Force carb with 30 psi and let stabilize for a week under 12-15 psi and 32-40F
• Use counter pressure filler and cold bottles; prepurge bottles with a blast of CO2
• Store cool and enjoy!

 

[timcook]

I do not have a counter pressure bottle filler. What are people's thoughts about adding either yeast or a carbonation tablet to each bottle?

 

[IslandLizard]

I do not have a counter pressure bottle filler. What are people's thoughts about adding either yeast or a carbonation tablet to each bottle?

Look up "I don't need no stinking beer gun." I think it was @BierMuncher who started that thread. It takes a bottle filling tube and a #2 rubber stopper.

 

[timcook]

Look up "I don't need no stinking beer gun." I think it was @BierMuncher who started that thread. It takes a bottle filling tube and a #2 rubber stopper.

I will look into this. Thanks for the advice.

 

[Yooper]

Using less than 3 ounces of sugar for 5 gallons means that even if the yeast wasn't at its alcohol limit that the beer would be pretty flat. It would be about 1.8 volumes of c02- about the same as a cask ale. So it seems that you did get what you planned. However, if you want it more carbed, force carbing is the only way to do it as the lizard mentioned.

You'd want to be very cautious to not pour it into the keg aggressively because it would easily oxidize the beer.

 

[Miraculix]

Why not add a little bit of botteling yeast like cbc1 into each bottle together with the desired amount of sugar for carbonation?