IPA refuses to carb... wlp007?

[bottlebomber]

Im not one to get impatient... As things are I have about 20 gallons of homebrew bottled and a refrigerator full of awesome commercials brews. However this IPA is really starting to tick me off.
I bottled it 5 weeks ago and it has virtually no carbonation. I don't mean it has slight carbonation, I mean it pours into a glass like pancake syrup. It had an OG of 1.088 and a FG of 1.020. I primaried it for 3 weeks, and secondaried (first time doing that) for about 3 weeks because I wanted to try dry hopping and I also wanted to save my yeast.
This was also the first time using wlp007 dry english ale yeast, and if you've never used the stuff it flocs like modeling clay. I wonder if, between the 6 week fermentation and taking it off the yeast, if there was not enough in suspension to carb... if I leave about on inch in the bottle after pouring it, put my finger over the top and shake the bejeesus out of it I can hear a slight exhalation when I take my thumb off, but I can't guarantee that's carbonation.
What do you think? At this rate if there's something in there it will take at least 2 more weeks, bringing me to 2 months for this beer to carb. Is that unheard of? My beer is usually carbed in 2 weeks to a month tops. Btw its at about 75 degrees. I guess as a last resort I can get a turkey baster full of light slurry and hit them with it, and recap. It was an expensive batch so im not into having it fail. Please give me feeedback

 

[diatonic]

…
This was also the first time using wlp007 dry english ale yeast, and if you've never used the stuff it flocs like modeling clay.

That is a perfect description for WLP007. I haven't bottle conditioned with it. After waiting that long, I'd probably re-hydrate some US-05 and put it in an eye dropper. Open each bottle up, add a drop, and re-cap. Bummer.

 

[ArcaneXor]

You have a 9% beer - those are very hard to bottle carbonate with regular old ale yeast. I'd hit it with some kraeusen from an active batch using a high-gravity yeast, like WLP 099.

 

[bottlebomber]

Im really guessing you might be right... dang it. I think most ale strains should be able to handle 9% with ease though, I don't think that's the issue, although I am definitely thinking it contributed. Oh well. On the bright side I just checked the gravity on a belgian experiment im doing, a 1.105 just went down to 1.015 in 5 days using wlp500. Can't complain about that

 

[COLObrewer]

Or you could just wait.

 

[bottlebomber]

Id really love to think waiting is the answer. However, IPAs need to be drunk, they really don't improve much with age past the 3 month mark IMHO. After 6 months the hops are beginning to fade, and god forbid it lasts you a year, you might as well drink something else. Im going to give it one more week, and if I can't observe some kind of change I am going to take the suggestion to add some yeast. And in the future ill just do that when I bottle for a beer this strong

 

[COLObrewer]

Well, maybe roll them around? and see what it's like in another week.

 

[dantheman13]

I have a hoppy porter that started out at 1.074 that I am having the same problem with. However, I only waited 3 weeks before chilling and tested a couple of bottles. My homebrew shop owner said to try giving the rest of the bottles a shake or two, and let them sit for a couple more weeks before adding yeast. I am in the process of waiting one more week, and will chill one bottle to see where I am at.

 

[bottlebomber]

I hadn't heard about agitating the bottles, but ill give that a shot. Thanks

 

[Houblon]

I primaried it for 3 weeks, and secondaried for about 3 weeks -
. I wonder if, between the 6 week fermentation -
there was not enough in suspension to carb...

Theres your answer--- not enough fresh yeast.

You may have to open the bottles and pip in some yeast, or you could wait months and hope the beer carbs.

Simple rule of thumb>
long primary or secondary and/or high gravity should always get fresh yeast at bottling.

9.6% beer will carb in 2wks using fresh yeast, I did it for yrs.

 

[bottlebomber]

Good rule. I think the combo of the secondary (basically no yeast made it into the secondary fermenter), the highly floculating yeast, and the high gravity is my problem. Im gonna soak the unopened bottle in a rubbermaid chest full of starsan tonight, boil some caps, hydrate a little champagne yeast and give these guys another shot. Its not worth it to me to wait another month, id like to have half this stuff gone by then. Thanks all for the input, its always welcome

 

[BrewThruYou]

You have a 9% beer - those are very hard to bottle carbonate with regular old ale yeast.

I bottled a 8.5% IIPA fermented with US05 and it carbed in a week. 5oz dextrose for 5.5G. I think there's not enough fresh yeast in this guy's bottles. I would not want to wait longer on an IPA/IIPA because the hop flavor/aroma will fade.

 

[ArcaneXor]

I bottled a 8.5% IIPA fermented with US05 and it carbed in a week. 5oz dextrose for 5.5G. I think there's not enough fresh yeast in this guy's bottles. I would not want to wait longer on an IPA/IIPA because the hop flavor/aroma will fade.

It really depends on the health of the yeast. Whenever customers ask about why their beers won't carbonate, it's virtually always something beyond 8% ABV.

 

[dantheman13]

I have a hoppy porter that started out at 1.074 that I am having the same problem with. However, I only waited 3 weeks before chilling and tested a couple of bottles. My homebrew shop owner said to try giving the rest of the bottles a shake or two, and let them sit for a couple more weeks before adding yeast. I am in the process of waiting one more week, and will chill one bottle to see where I am at.

Well, after waiting an additional 3 weeks, my beer has finally started to carb. It still needs more time to mature out. But all it needed was more time than normal, it seems.

 

[bottlebomber]

Well, after waiting an additional 3 weeks, my beer has finally started to carb. It still needs more time to mature out. But all it needed was more time than normal, it seems.

Funny that you bumped this... after hearing your suggestion of agitating the bottles, before re-yeasting them I wanted to give that a try. So I shook the heck out of all the bottles, and gave it a week. Chilled one, and I was able to detect a SLIGHT effervescence. So that means they'll be fine. If there's yeast in there, they'll get the job done. I gave em another good shake yesterday, and when holding it up to the light it looked like there was some carbonation activity happening in there. So thanks for the tip

 

[Cubslover]

After reading this, I'm glad I pitched a 1/3pk of US05 in my Bourbon Ale that sat for 3wks in Primary and 5months in the secondary.

I know this doesn't help, but I would agree with what has been said. Pitching a bit of yeast would help.

 

[bottlebomber]

After reading this, I'm glad I pitched a 1/3pk of US05 in my Bourbon Ale that sat for 3wks in Primary and 5months in the secondary.

I know this doesn't help, but I would agree with what has been said. Pitching a bit of yeast would help.

Yes I will always do this in the future for beers that are especially strong, or have been in secondary for a long time

 

[Philip_T]

I have a IIPA 1 month in the bottle that refuses to carb as well. I have rolled the bottles a couple times so far and nothing. Flat as a wall. IIRC, I used wlp001 with a 1 liter starter and an additional vial since it was a big bear. 2 weeks primary, 2 1/2 weeks secondary. I'll probably roll em again tonight, and give them another week or two before testing again, but like you, I don't want to wait too long with it being an IPA.

 

[bottlebomber]

The good thing with mine is, since its a big beer I used a LOT of hops. 16 oz. I bittered with 2, flavored with 6, the hit it with 8 ounces at flameout. So it still has an almost overwhelming amount of hops flavor, so truthfully by the time it finishes carbing it'll probably be at its prime. Even so I will definitely be hitting these big brews with a little champagne yeast or something when I bottle in the future. I hate wait.

 

[bottlebomber]

The solution to carbing a beer that wont carb? Shake the bottles every other day for about 2 weeks. It went from nothing to being almost fully carbed w/out having to add fresh yeast.

 

[Philip_T]

The solution to carbing a beer that wont carb? Shake the bottles every other day for about 2 weeks. It went from nothing to being almost fully carbed w/out having to add fresh yeast.

Yes. Same here....finally. I've rolled em twice and shook em good once over the past couple weeks. I popped one tonight after over 5 1/2 weeks in the bottle and there was a slight 'pst'. Poured it pretty hard and there were signs of a head and some carbonation. Not much, but it's started. So I shook em again tonight and will let them settle for another week or 2 to let everything settle to the bottom again. Crisis averted!