Did I really filter out all yeast before bottle conditioning?

[Conrad1]

So I brewed a IIpa. I used 1272 American Ale Yeast. Left in primary for 1 month. I racked to secondary to dry hop for 1 week. I used a fine mesh filter over the tip of my racking cane to keep out the dry hop particles when I transferred it to the bottling bucket. Its been over 3 weeks in bottles at room temp and when I poured a couple they are flat and there is absolutely zero yeast sentiment in the bottom of the bottles. Did the combo of racking to secondary and then using the filter over the cane make me lose all the yeast I need for bottle conditioning?

 

[Roondy888]

The mesh definitely did not filter out your yeast, they are microscopic so your good there. I use a mesh screen on my racking cane to keep from sucking up dry hops as well. How much priming sugar did you use? What temp were you fermenting at?

 

[jhoneycutt]

What's the alcohol content? You may just need to wait longer. I did a hopslam clone a year or so ago that took 3 months to carb.

 

[Conrad1]

ok cool, guessing then I just need to wait longer. Its 9% abv. Its been 3 1/2 weeks at 68f. If I remember correctly it was like 4 Oz of priming sugar for 5 G.

 

[TheZymurgist]

Yeah, you definitely need to wait. See if you can bump the temp up too, that will help.