Here is a funny problem

[Dmp]

Whenever I brew a beer greater than 8% abv it ALWAYS pitch a packet of rehydrated fresh champagne yeast (lalvin EC-1118 , very neutral, and can handle strong alcohol, acidic environments) into my bottling bucket with my priming sugar then rack my beer on top. My beers will typically carbonate fully within 7-10 days kept at room temps. The reason why I do this is because I have not added fresh yeast at bottling and have had beers that have never carbonated even after several mos simply b/c the yeast was just too tired to finish the job after an alcoholic fermentation.

so, if the beers are still not carbonated after a few more weeks at room temperature, then rehydrate a packet of fresh yeast, get a baby syringe from the store (be sure to sanitize), carefullly pop the tops of a few uncarbonated beers and add 1 mL of yeast slurry to each bottle and cap IMMEDIATELY (with new sanitized caps of course). This will rememdy the situation. Do not worry if there is not much headspace left in the bottle as the beers will still carbonate just fine.

I know I can't stand undercarbonated beer for the style especially after all the time and money spent getting the batch ready. Next time be sure to add fresh rehydrated yeast at bottling and you will NEVER have this problem happen again.

do u ever get beer bombs?

[brewinhard]

Never! I have even aged some of these beers for over 2 yrs with no issues. The beers are typically kept at cellar temps (50-60 degrees), no higher than 70 degrees during peak of summer. I believe the reason is simply that the yeast are too tired/dead/exhausted to carbonate priming sugar after eating down to 10% abv and working in a highly alcoholic, low pH environment. Very brutal for tired yeast.