Flat tripel - sad boy

[cgg]

I brewed a tripel, OG 1.080 FG 1.016. At bottling, I added a pack of S-O4 (what I had on hand) to the bucket with the corn sugar solution.

Opened a bottle two weeks later and it's as flat as an ice rink. I am guessing the the S-04 couldn't handle the alcohol? I believe I should have used champagne yeast.

Is there anything I can do at this point? Though flat, it tasted GREAT and I am fine with drinking it sans CO2 since I don't have the heart to dump it.

Thanks

[Fritz Eye]

I am assuming the bottles conditioned in 70 degree + environment. Either way, rouse the yeast from the bottles and try a few degrees warmer for a few more weeks, sometimes it just takes a bit of time.
If yuo get it carbed it will be worth the wait.
Cheers.
Fritz

[thatguy314]

Never dump it, just hold on to it. Higher gravity beers sometimes take a little longer to carb.

[Dirk McLargeHuge]

+1.

Put the beer in a warmish place for at least two weeks. (Warmer for longer if you feel like it.) If you cold store your beer, keep your mitts off it for at least a month.

I had a barley wine that didn't carbonate after a month. Now, almost two years later, it's got a great, dense head.

[captain carrot]

+1.

Put the beer in a warmish place for at least two weeks. (Warmer for longer if you feel like it.) If you cold store your beer, keep your mitts off it for at least a month.

I had a barley wine that didn't carbonate after a month. Now, almost two years later, it's got a great, dense head.

Just ship the beer to Dirk. He lives in a warmish climate ideal for bottle carbonating. I'm sure he'll ship it back to you as soon as it's fizzy and delicious. NOT!!!!!!!!!!

[Dirk McLargeHuge]

+1.

Put the beer in a warmish place for at least two weeks. (Warmer for longer if you feel like it.) If you cold store your beer, keep your mitts off it for at least a month.

I had a barley wine that didn't carbonate after a month. Now, almost two years later, it's got a great, dense head.

Just ship the beer to Dirk. He lives in a warmish climate ideal for bottle carbonating. I'm sure he'll ship it back to you as soon as it's fizzy and delicious. NOT!!!!!!!!!!

After weekly carbonation tests. Once I am satisfied with the carbonation level, I will happily ship the remaining bottles back.

[brewinhard]

I totally prefer champagne yeast for this process. It has no problem doing its thing in the high alcohol, low pH environment. Did you rehydrate your yeast before bottling with sugar? If you did not rehydrate, then the yeast may have had problems getting their cell walls to become pliable enough to uptake necessary materials to condition your tripel. Like everyone said, swirl a few bottles to resuspend the yeast and keep them warm. Give it two more weeks. If this does not work, then you can always prepare a rehydrated champagne yeast solution and carefully crack the caps off the bottles and inject about 1 mL of yeast into each bottle. This will work.

[cgg]

After weekly carbonation tests. Once I am satisfied with the carbonation level, I will happily ship the remaining bottles back.

Well . . . yes, but . . . somehow I suspect that as time passes and things progress, the need for more frequent testing may develop. It could reach a point where several tests per night were needed. . .

Thank you so much for the offer to help.