Wyeast forbidden fruits nearly no carbonation

[Remos112]

Ok guys Yesterday I opened up a bottle that was in secondary fermentation now for about 4-5 weeks, (extra long as it seemed to carbonate slowly or not at all) and to my surprise there is still very very little carbonation.
I usually use 190gr dextrose per 20L batch wicht always gave me a great amount off bubbles and a good head too.

This batch was a special belgian ale (Hoegaarden verboden vruchten inspired) brew
It produced around 9.5% ABV and at bottling 250ml of Jenever(abv 40%) with cocoa and vanilla extract was added wich should up the ABV to around 10% Forbidden fruits is listed as max 12% abv so I thought it would turn out ok, obviously it didn't.
Some questions arise:

What went wrong and what can I do in the Future? The beer is absolutely delicious)

Is the max abv tolerance lower then listed?
Did the Jenever do anythiing to stop the yeasties?
Would it have helped if I pitched a fresh smack right before bottling?
Am I overlooking something perhaps?

All thoughts and suggestions are very welcome!
Thanks in advance
Remi

 

[flars]

What temperature are you holding the bottles at for conditioning?

 

[Remos112]

Some addidional info:
OG:1085
FG:1019
Batch Size 18L
Used a big starter and the beer fermented like crazy first few days, Had it in primary for 3 weeks, then syphoned it in a clean bottling bucket, I added the jenever mix and the priming sugar at taht point

 

[Remos112]

What temperature are you holding the bottles at for conditioning?

room temperature around 21 and 18C at lowest.
70F-65F

 

[redllama]

What temperature did you ferment at? I have found that with some of my belgians that I let free rise to warmer temperatures will needed a warmer temperature to carbonate. I had a dubbel that needed almost 3 months to carbonate and it required me to turn the bottles over once or twice to rouse the yeast.

 

[Remos112]

What temperature did you ferment at? I have found that with some of my belgians that I let free rise to warmer temperatures will needed a warmer temperature to carbonate. I had a dubbel that needed almost 3 months to carbonate and it required me to turn the bottles over once or twice to rouse the yeast.

IT fermented at the same temperatures, it is the same room. Wow 3months?
that is quite a while. Most beers I have brewed had good carbonation in about a week and max in about 3 weeks. is it because of the high ABV? I will give it some more time then, though 4 bottles are stored in the fridge atm.

 

[Remos112]

Now that I think more about it first week ferementing was at 73-74F due to warmer wheater (I don't have any temperature control except for central heating.

 

[redllama]

IT fermented at the same temperatures, it is the same room. Wow 3months?
that is quite a while. Most beers I have brewed had good carbonation in about a week and max in about 3 weeks. is it because of the high ABV? I will give it some more time then, though 4 bottles are stored in the fridge atm.

Normally it only takes me a week or two, this one was definitely an outlier. I would try rousing the yeast and then giving them another 2 weeks and seeing if that has helped.

 

[Remos112]

Normally it only takes me a week or two, this one was definitely an outlier. I would try rousing the yeast and then giving them another 2 weeks and seeing if that has helped.

Thanks! much appreciated advise!

 

[EtchyLives]

Yes, high ABV beers generally take much longer to carbonate. Anything over 7% at my house generally took a lot longer than 3 weeks. My big barleywine took almost 3 months to carb up to expected levels and that was an 11% beer.

Be patient. Put your beer in a nice warm place for a month or two and check back.