No carbonation in stout

I too have #FAIL by not re-yeasting at bottling a high ABV barleywine.

You can try rousing the yeast + moving the bottles to a warmer location.
Grasp each bottle by the neck near the top and give the bottom a sharp spin or three as if you were screwing a barley-legal light bub. Repeat every two days for a week.
Maybe you get lucky.

If not, it's DEFCON 5.
Blend...drink...or drain pour.

 

This is why I have a small "fund" set up so one day I can force carb in a keg...

 

If priming didn't work, that wouldn't work.

 

No carbonation at all?

What temperature have the bottles been stored at? Assuming a reasonable temp, that leaves...

It sounds like your yeast crapped out at high ABV. I suppose you could try adding small amounts of a tolerant yeast strain to each bottle, but I'd be concerned about whether or not attenuation was even finished before bottling (assuming the tired yeast theory is true). What was your recipe, OG , and FG?

Whatever you do, do not add more sugar.

 

You said you brewed a big stout 2 months ago...but didn't say how long since you bottled. That high of an ABV can certainly cause issues...but bigger beers also tend to need more time to carbonate.

 

A month is different from two months, especially for a big beer. But are you sure there's really no carbonation at all? And what temperature have the bottles been stored at?

 

Check the alcohol tolerance of the yeast you used, as mentioned. Calculate your % attenuation, as mentioned.

My guess is you can get the bottles to carbonate if you re-yeast with either fresh yeast of the same strain, or fresh yeast with a higher alcohol tolerance, taking care that it isn't more attenuative than the original yeast you used. That last part is a little bit of a crapshoot, and you may want to decide whether you want to risk it. A more alcohol tolerant, more attenuative yeast could be a disaster.

If you decide to re-yeast in the bottle, an eye dropper with a couple of drops in each bottle will do it.

 

I just read your last post. 60° is marginal to bottle condition with many yeast strains. You might try rousing the yeast and keeping it closer to 70° for 3-4 weeks first. If the yeast in the bottle is dead, there's nothing to lose, so you might as well try that before re-yeasting in the bottle.

 

I'd warm it up to 70F and see what happens.

ETA: I see you already said that.

 

I stopped trying to naturally carbonating my big beers a couple of years back. I could never get it to work for my 10% ABV beers. I force carbonate now.

For the ones that were flat I ended opening the bottles and slowly pouring the beer into a 3 gallon keg, then force carbonating, then re-bottle.

 

If moving to a warmer area does not do the trick after sufficient time; just go ahead and re yeast the bottles.

Use CBC-1, rehydrate and use a dropper to add a few drops to each bottle, purge with C02 and recap.

I had to do this to a few high gravity brews over the years. CBC-1 is excellent for this specific application and will not Change the existing flavor or add new flavors to your brew. It will not dry it out either.

Good luck and Slainte!

 

I'm glad I found this thread. I have a 9.5% Imperial Stout that was brewed in the beginning of December and was bottled two weeks ago that isn't showing much sign of carbonation. I understand that I should give it more time, but it's good to see that I have options other than dumping the entire batch.

 

Just be patient. I've had big &/or very acidic beers take ~6 months or longer to carb. Next time re-yeast for more timely carbonation.

 

Had a 12.5% Belgian Strong that had 0 carb after a few weeks in the bottle. Moved to a warmer room and opened another bottle at the 5 week mark.

Fully carbed.

 

I currently have an imperial stout that has very little carbonation and was bottled in September. I did not reyeast at bottling. I've been making black and tans with them 1/4 ipa and 3/4 stout. The only thing is I have to drink 34 oz in one sitting since the stouts are in 22's.

 

Recently had the same issue with a stout I brewed, Moved it to a warmer area and it didnt help that much. I think next time using a starter to get things going.