Double IPA is not carbonating

[djNasty]

I have a double IPA that finished at about 8.4% that has not carbonated. I bottle conditioned and primed 5.5 gal with about 5.2oz of dextrose. It's been warm where I live so the beers have been sitting in about 75-80F degrees, and still no carbonation. I also cold crashed the beer for 4 days prior to bottling. Any ideas? Should I be more patient? This is my 25th batch and have never had this problem before. Thanks!

Edit: they have been sitting in bottles for 4 weeks now.

 

[botigol]

How long since bottling?

 

[djNasty]

Woops! I left out the most important part. They have been sitting in bottles for 4 weeks.

 

[botigol]

I think that they need a little more time, but with that said, I would have expected a little CO2 by 4 weeks. The brews that I've done around 9% usually take about 8 weeks to carb nicely.

 

[Brewenstein]

I had this happen once to an Arrogant Bastard clone. First couple of times I made it there was no problem. Then the third time it took 8-10 weeks to carb properly. Still have no idea why. Yeast work in their own timeline. So have some patience and hang in there.

 

[cyanmonkey]

Do you see ANY carbonation? Or is it flat? How many bottles have you opened? Do you agitate the dextrose in your bottling bucket? I'm wondering if you have some severely low carbonated ones and some gushers if the dextrose was not dispersed well during bottling.

 

[djNasty]

The carbonation seems minimal. I can see very little in the glass when I pour it out and don't get any sensation of carbonation when I try it.

It could be possible that I didn't get a homogenous solution of dextrose. I do try to avoid that by pouring the dextrose solution in the bottom of my bucket, then I siphon my beer on top of it allowing it to whirlpool. then I let it sit for about 15 min as I begin to sanitize the bottles.

 

[derekcw83]

What yeast did you use? And what was your OG?

I had a barleywine take 2 months and still barely enough carbonation to enjoy, because I forgot and used a yeast that peters out at 9.5abv and sure enough my recipe put me right at that number

 

[djNasty]

The OG was 1.075
The FG was 1.012
I used Wlp090

 

[derekcw83]

I'd give it more time for sure. But you mentioned cold crashing for 4 days, that drops alot of yeast, and then racking that cold beer onto sugar without stirring causes the sugar to thicken and possibly just sit at the bottom. I noticed this on mine when id sample from the bottom of my bottling bucket. Super sugary beer. So I decided to begin adding sugar after racking and very gently stirring for a minute. Sugar always dissolves faster in warmer solutions. This may be your issue. I suppose you could test it by putting some sugar in 1 and capping again.