Flat DIPA

Give it more time and I think you'll likely be fine

 

Provided you added enough priming sugar, condition at a warm enough temperature, and your abv isn't above the yeasts alcohol tolerance level, you should be fine given enough time.

 

At what temp did you bottle condition? Should leave bottles at room temp for 2 to 3 weeks then into the fridge for a couple days before trying one. When I used to bottle I'd put one in the fridge at 2 weeks and try, then 3 weeks and try. Once I like the carb level I throw them all in.

 

Do you get much of a 'hiss' when popping the cap?

You might also want to check your notes to see if you inadvertently had more beer than what the amount of sugar was capable of carbonating.

 

I'd say so, you got a finger of head on your pours so I think your good. Let them set in the fridge a couple days also so some of the Co2 can get into solution, that will help with it tasting flat.

 

Short answer: Yes
Longer answer: Yes!

Give your brew some time to mell-o-w...ma-ture...and become one-with-nature.
You be absolutely fookin'amazed at how more better it be after six weeks in the bottle and then again how much more fookin'delicious when it turns eight.

Patience hop-grasser.

 

If the carb t'ain't quite right...1) move the bottles to a warmer location and / or 2) rouse the yeast by gently inverting the bottes a time or three every other day for a few days.

Hopitudness will fade with time.
All else equal...peak hop lasts about 30 days between five and eight weeks in the bottle.

 

Warmer location is a good idea. Have you opened a second bottle yet? I ask because if you failed to get an even distribution of the priming sugar, you could have always sampled a bottle that failed to receive adequate priming sugar to begin with....

 

What's more important to you, 100% hop flavor/aroma or proper carbonation? I'm not surprised at all that a relatively big beer wouldn't be fully carbonated after 2 weeks at 68-70F. BTW, I doubt you'll lose much hop flavor/aroma over the next couple weeks, unless you oxidized the bejeezus out of your beer when bottling.

Refrigerating beer that's in a closed system, in this case a capped bottle, doesn't put more CO2 into solution. The equilibrium between the CO2 in the beer and the CO2 in the headspace will be the same at any temperature.

 

So your saying that as the priming surgar is being consumed and Co2 is being produced in the bottle, none of the Co2 or much of any gets into the head space do to it being a closed system and Co2 being heavier than air? I guess that makes sense, I guess I'm thinking more along the lines of a keg maybe.

 

I've had problems in the past with the low levels of carbonation. Out of curiousity, if you already have placed bottles in the fridge only to find out they're not carb'ed enough, would they still be able to carb more by taking them out and letting the sit longer at room temp again, or is the damage done since they were refridgerated?

 

No, you can pull them back out and leave them at room temp. That will wake up what little yeast is left and continue to carb your beer. I've done this before, then I started just chilling a bottle or two at a time.

 

I wasn't referring to a beer that's still making CO2 from priming sugar. I was talking about a beer where carbonation was already complete. Moving that (latter) beer to the fridge won't change the amount of CO2 in solution or in the headspace.

ETA: But this would also apply to a beer that's not completely carbonated and moved to the fridge prematurely, assuming the temp is low enough to make the yeast go dormant.