On the weekend of National Home Brew Day(May 3rd) I brewed a Barleywine. I used California Ale V Yeast(Whitlabs- WLP051). My OG was 1.104. I left in my primary @70 Degrees Fahrenheit for 2 weeks. I moved to my Secondary for another 2 weeks @ 70F, and then bottled(The FG had came down to 1.029). I used 4.5OZ priming sugar dissolved in 2 cups of water that I added to the bottom of my bottling bucket, and then siphoned the Barleywine into that so that it swirled toghether, and then bottled. My Barlywine has been in bottles for comming up on 4 weeks now, so I opened a 12OZ bottle last night to check its progress, and there are absolutely no signs of Carbonation...It pours like wine. THe flavor is fantastic, and the "flatness" didnt stop me from drinking it, as the flavor is excellent. My question is what to do next. Ive read through what I can find on HBT, and everyone says...just wait longer...but at what point to I become proactive and do something, and what do I do???? I was considering popping all of the tops and adding a touch more of yeast to each, thinking that maybe it was all spent during fermentation, but I dont know if thats the correct course of action! Pleas help!
--Dennis
--Dennis