BrianDorry55
Well-Known Member
So I was hoping someone could help me with this...
I bottled this beer a few months ago and it did not carbonate at all...
The batch was a barleywine (about 9% abv) that we brewed at a friends house. Well, said friend transferred it to secondary after a few weeks and it stayed there for almost a year until I got the carboy over to my place. Unfortunately I was being impatient and just went ahead and bottled it like any other beer when I probably should have re-pitched some yeast to get it active again. Now the "finished product" is completely undrinkable thanks to the fact that it's uncarbed but it has some great qualities...it smells absolutely perfect and looks pretty good as well. I'd like to find some way to salvage this beer.
My guess is that carbonation drops won't do the trick in this case...so I was wondering if I could just go bottle by bottle and siphon it all back into a carboy and repitch it. There is still plenty of residual sweetness in the beer...so I don't see any reason why the yeast wouldn't go right back to work. I was thinking of using champagne yeast because it can handle a high abv and would hopefully clean it up a bit.
Also, since I'm adding more yeast, won't the abv get higher?
Opinions are appreciated! Thanks!
I bottled this beer a few months ago and it did not carbonate at all...
The batch was a barleywine (about 9% abv) that we brewed at a friends house. Well, said friend transferred it to secondary after a few weeks and it stayed there for almost a year until I got the carboy over to my place. Unfortunately I was being impatient and just went ahead and bottled it like any other beer when I probably should have re-pitched some yeast to get it active again. Now the "finished product" is completely undrinkable thanks to the fact that it's uncarbed but it has some great qualities...it smells absolutely perfect and looks pretty good as well. I'd like to find some way to salvage this beer.
My guess is that carbonation drops won't do the trick in this case...so I was wondering if I could just go bottle by bottle and siphon it all back into a carboy and repitch it. There is still plenty of residual sweetness in the beer...so I don't see any reason why the yeast wouldn't go right back to work. I was thinking of using champagne yeast because it can handle a high abv and would hopefully clean it up a bit.
Also, since I'm adding more yeast, won't the abv get higher?
Opinions are appreciated! Thanks!