Lack of carbonation in my Barleywine

[Dnolan36]

I brewed an American Barleywine on May 26, 2011. It had an OG of 1.094. I left it in the primary for about 3-4 weeks. I bottled it on June 23, 2011 and it still is not carbonated. This is the first carbonation issue I have had since my first batch. I know I used enough priming sugar (used 2 or 3 different websites to confirm amount). Is there a chance my yeast is shot from the primary fermentation? I used WLP001 California Ale Yeast for this beer.

The bottles are sitting in a guest bedroom at about 75 degrees. I have taken a bottle out and put it in a warmer place and that still did not help.

Can I just pop open the bottles and sprinkle a little bit of dry yeast in them and re-cap? Of course I want to avoid having to open them all, pour them back in my bottling bucket and then re-bottle. If I go this route, is there a good neutral dry yeast that will not effect the taste of the beer too much? The barleywine tastes fantastic now, it just does not have any carbonation.

Thanks

 

[ozzy1038]

Nottingham would be a good choice.

 

[cheezydemon3]

ABV?

Your yeast probably crapped out in the high alcohol.

If you rebottle, you will need some sturdy yeast already in motion, or they will go into a coma as soon as they hit the water.

 

[Dnolan36]

The ABV is around 9.17%. My FG did not go as low as I wanted. Now I am not sure if that has anything to do with the yeast crapping out early or what.

 

[McBrewskie]

Any other thoughts on this? I am having similar issues with an Bourbon Porter that's about 10%.

 

[cheezydemon3]

Yeast crapped out, didn't finish fermenting.

Adding a significantly stronger yeast is BAD.

The remaining fermentables could cause bottle bombs in addition to your priming sugar.

Buy Kegging set up NOW.

 

[audger]

ive used americal ale yeast (1056) and had it sucessfully live thru a 13% barleywine. i definately gave it a leg up with a large starter though.

if you didnt fully attenuate, your yeast might have already been dead/dormant by the time you put it into a bottle.

 

[Clann]

Nottingham would be a good choice.

I used Notty on my barley wine to ferment 9% and was carbed in two weeks.

I had to check:cross:

 

[pm5k00]

Does it have any amount of carbination? You botteled a 9% abv only 2 months ago, it could take up to 6 months to fully carb, but the good news is it will only taste better by then.