Five months, no carb

[Potamus]

I brewed a Scottish Wee Heavy in November. OG was 1.109, a little below the target of 1.120, and FG in January was 1.040 (target was 1.030). I bottled anyway, thinking it had to be done. But now after five months in the bottle, there is zero carbonation. The bottles have been at a steady 65 degrees in the basement the whole time. I calculated ABV at 9 percent, and I thought US-05 would be able to handle well more than that. Was I wrong? What should I do now?

Here's the recipe:

9 pounds golden light DME
6 pounds extra light DME
16 ounces 60-degree Lovibond crystal malt
4 ounces chocolate malt
4 ounces peat-smoked malt
2.5 ounces black malt
1 ounce Northern Brewer hops
2 sachets US-05

 

[masscarriers]

How much priming sugar did you add for carbonation? At first glance it looks like your yeast is dead.

 

[Potamus]

I added 5 ounces of priming sugar at bottling. That's always worked for me before.

 

[BigFloyd]

You could open each one and add a few grains of dry ale yeast like Nottingham to each bottle and then re-cap.

 

[RM-MN]

At 65 degrees your stressed yeast is just sleeping. Try warming the beer up to 72 to 75 degrees for 3 weeks or more.

 

[ph0ngwh0ng]

^ this

Made that mistake a while ago.

 

[Potamus]

OK, thanks. I'll give that a try.

 

[harebearva]

I carb mine in a box next to the water heater. It maintains a steady 75 degrees.

 

[Potamus]

Quick update ... I gently shook up the bottles and put them in my dining room, which has been sitting in the mid-70s since spring finally sprung. I just opened one up and there was noticeable carbonation. It was still very light, but it is clearly more than when they were in the basement. Looks like I won't have to drink a flat batch after all. Thanks all for the quick responses!