Are you using the right sized tabs for your bottles, and what is your alcohol content like? I made a Russian Imperial that got too strong and killed off the yeast before it could carb. After two months if you don't have any carb I don't think it ever will but I have been wrong before.Guess I'm not the only person with a carbing problem. Mine's been in the bottle for almost 2 months now, and it's just not carbing. I didn't put enough sugar in when I bottled, but I also tried Cooper's tabs and it hasn't really helped.
I wonder if there's a reason why this would be so happening? I think I won't try brewing one again until I get a kegging setup.
I'm using the right size tab for sure, and the alcohol content is about 5.5%. You may just be right about it never carbing, but I'm going to foolishly keep trying.Are you using the right sized tabs for your bottles, and what is your alcohol content like? I made a Russian Imperial that got too strong and killed off the yeast before it could carb. After two months if you don't have any carb I don't think it ever will but I have been wrong before.
How is the taste though? If the taste is good, just tell everybody you tried making a barley wine
I opened one of mine up today, brewed around October 15th.
Followed the 1st revision of the recipe exactly except that i racked to secondary with 3 fresh cinnamon sticks and 2 whole vanilla beans, and i carbed with 1 Cup of brown sugar instead of the recommended 2/3 cup because I like my beer carbonated a bit higher than others. I also cold crashed this beer to really bring out the orange coloration in it and it looks fantastic.
2 weeks in primary, 2 weeks secondary, 20 days in the bottles so far and even these preliminary beers are great! Mine smell like vanilla and brown sugar with a hint of spices and pumpkin when drinking. I'm hoping for the vanilla to be subdued a little bit as it sits, but it's only in the smell, doesn't really taste like vanilla at all. This beer also has a great head and good lace with it so far. I'm expecting the lace to get even better after another week.
Thanks for this recipe, definitely one to hang on to.
I don't know man, might not be enough pumpkin... I used a lot more, but I was going for a HIGH gravity and needed to hide the alcohol... (It worked out well by the way :crossIts about that time of year again! I brewed another 5 gallon batch of this yesterday so it will be ready for Oktoberfest. I can't find any pumpkins yet so I put two pounds of pumpkin puree in the boil in a steeping bag.
"the beer" not the eerSkipWankman said:I did a 5 gallon batch with a coffee stout and 2 large cans pumpkin pie mix. Pumpkin didn't come through. Also I carbed with brown sugar and the. Eer came out a little flat :/. Still tasty though
I think you will be fine. I primary, three weeks, no secondary, then begin drinking after 3 weeks in the bottle. I find it gets better (duh) after an extra month in the bottle, but is still good when young.Well, I feel silly being the person to post the last three responses . . .
Anyway, how long you guys letting this one condition? I left it in primary for 15 days, moved to secondary on Sept 27th for 24 days, and not in the keg since October 21st. I know patience is a virtue, but I wanna drink this puppy.