IPA's slow to carb?

[MBasile]

So my IPA has been in the bottle for a month now and there is no significant sign of carbonation when I crack open bottles (tried the second one today). Are IPA's notoriously slow to carb or is something up with my beer? The only thing I can think of is that cold crashing it dropped too much of the yeast out of suspension. The bottles have been stored at room temp.

Recipe

10 lbs Pale Liquid Extract
12.0 oz Caramel/Crystal Malt - 40L
4.0 oz Barley, Flaked
2.00 oz Galena [11.80 %] (60 min)
1.00 oz Galena [13.00 %] (30 min)
0.50 oz Galena [11.80 %] (15 min)
0.50 oz Galena [11.80 %] (5 min)
1.00 oz Williamette [4.90 %] (5 min)
1.00 oz Williamette [4.90 %] (0 min)
1 Pkgs California Ale (White Labs #WLP001)

Should I face the fact that the beer isn't going to carb, or is there still hope that it'll eventually carb?

 

[Revvy]

What's "Room temperature" for you? If it's below 70 that is more likely the reason it is taking longer.

Storage temp and gravity of the beer play more of a role than what style it is....

I go into great detail on the carb process here, Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

 

[elmetal]

that's an incredibly big beer. I would say give it at least another 4 weeks

 

[MBasile]

What's "Room temperature" for you? If it's below 70 that is more likely the reason it is taking longer.

Storage temp and gravity of the beer play more of a role than what style it is....

I go into great detail on the carb process here, Of Patience and Bottle Conditioning. With emphasis on the word, "patience."

By IPA I really meant bigger beers, but I had tried one on a fairly empty stomach right before posting so "IPA" was easier to type than "bigger beers". Anyways, the house is usualy 70, but the bottles are stored in a wooden chest which may be a few degrees cooler. I stuck a thermometer in there last night to see if its a lot cooler. This is the first time I've stuck the bottles on there for the full aging process, usually I just stick them in there after a few weeks.

 

[MBasile]

So the chest the bottles are in is the same temperature as the house (lately a couple of degrees below 70). I guess I'll just have to give them some more time.

 

[MBasile]

Well I realized that even though the house is near 70 during the day, it's been dropping down towards 60 each night. I stuck my latest batch in a rubbermaid tub with an aquarium heater in the middle, once those have been in for a couple of weeks. I'll stick the IPA's in.

Thanks for the input guys.

 

[sonetlumiere85]

You also may be dealing with stressed yeast that will take a while. Your starting gravity was around 1.074, right? Any time you're bottle conditioning a beer with an SG above 1.05ish, it's going to take a bit longer. This is why some brewers add a little fresh yeast at bottling.