No carbonation in my Tripel

[fightguy]

Is it possible that the yeast got pooped out since it was a high gravity beer? I lagered my Tripel for a month at 54 F just as instructed, and it has been sitting at room temp for about a week now. There is absolutely NO CARBONATION whatsoever!

Should I sprinkle some fresh yeast in each bottle? BTW, I used Cooper's Carbonation Drops

 

[TexLaw]

Man, it's only been a week.


TL

 

[zoebisch01]

I was concerned about my Tripel as well. After two weeks held at ferment temperature the bottles were showing a frighteningly low level of carbonation. However at about a month they are nearing full carbonation. Next time, I will probably add a sprinkling of lager yeast the day before bottling to allow them to carbonate in the cellar. You really don't need a tremendous amount of yeast when it comes to priming, but in the case of my high starting gravity brews it seems that they just take longer. Most likely yeast dormancy.

 

[fightguy]

Man, it's only been a week.


TL

Actually, it's been 5 weeks. Thanks for your contribution though

 

[avidhomebrewer]

Yeah, it has been 5 weeks, but 4 of those were at a cooler temp, which will take longer to carbonate. Most big beers take more time to carbonate due to the higher alcohol level-yeast don't like to work too hard when they are stressed due to higher alcohol levels. Let it go for about 1 month minimum at room temp and go from there.

 

[fightguy]

Yeah, it has been 5 weeks, but 4 of those were at a cooler temp, which will take longer to carbonate. Most big beers take more time to carbonate due to the higher alcohol level-yeast don't like to work too hard when they are stressed due to higher alcohol levels. Let it go for about 1 month minimum at room temp and go from there.

Thanks for elaborating. So it would be a bad idea to sprinkle fresh yeast in the bottles?

 

[DeathBrewer]

those big belgian beers take a lot of time. the yeast have trouble getting to those sugars in the heavy alcohol. i would have repitched before you bottled, but i would still give them some time before trying to pitch more yeast. give them a month at room temp.

 

[Professor Frink]

I agree, if you were using a belgian yeast, those few weeks at 54F probably didn't lead to much carbonation. I'd give a couple more weeks.

 

[avidhomebrewer]

Obviously it's too late to pitch more yeast, but when I have made big Belgian's, I didn't pitched any fresh yeast at bottling time and let them go for a couple months before trying and the carbonation level was adequate. The bigger the beer, the more time it needs to condition/carbonate.

 

[homebrewer_99]

Are you aware that most big brews like trippels are only slightly carbonated? You're not making an American Pilsner or a Weizen...

 

[wedge421]

Yah agreed with Homebrewer. Some of the best Tripels ive had including the Scratch 8 from Troegs that came out this week, are barely carbonated. Belgium beers live in the taste not the carb like US beers do.

 

[bikegeek]

Are you aware that most big brews like trippels are only slightly carbonated? You're not making an American Pilsner or a Weizen...

Weird. Every tripel I've ever had has been very carbonated...well beyond the American beer standard of 2.6-2.7 volumes.

Most Belgian beers carb high. For comparison, Troegs carbs at 2.65 volumes CO2. Westmalle, 3-4 volumes; Orval, 5 volumes; Duvel, 4.25 volumes; Rochefort, 3.5 volumes.

I agree with the others saying "give it time." I was worried about my tripel for the first couple of months, but now, 7 months later, it pours with a big, rocky head and the carbonation is spot on.

 

[the_bird]

Are you aware that most big brews like trippels are only slightly carbonated? You're not making an American Pilsner or a Weizen...

Commercial examples or homebrew? All the big commercial Belgians I've had, tripples, strong golden ales, etc., have all been highly carbed - I would guess 3-4 volumes. Can't recall a difference between bottle-carbed and force-carbed examples, either.