No carbonation in stout

Just wondering what yeast everyone used who had problems with carbonation. I have brewed 6 high abv stouts(all under 1.099) and two have not carbed properly. All of them were in the primary for 4 weeks with no secondary.

The 4 that carbed properly were fermented with US-05 and were not reyeasted at bottling
The 2 that did not carb properly were fermented with Wyeast 1728 Scottish Ale. One was not reyeasted and the other I reyeasted with US-05 and it still has little carbonation after 3 months in the bottle.

 

What do you mean by "using a starter" in relation to carbonation?

 

Using a starter for the yeast, in our case I think the yeast become dormate, that or we underpitched the yeast.

 

Got it. Yes, a starter (before fermentation) is almost always a good idea.

 

This happened to a friend of mine with his Pliney he gave it to me and I put it in a corney and carbed it and gave it back to him a week later with party tap and a portable co2 and sent it home with him. I suggest you find such a friend, and I would never drain pour it that would be ludicrous!

 

I have an imperial stout (11.6%) brewed on 03/22 and bottled on 05/04 using US-05. The bottles were kept at 68* for 4wks with no carbonation developing. I moved them to my garage where ambient temps range from 70*-85* about 10 days ago. I've been shaking the bottles every 2-3 days and still no signs of carbonation.

I'm not planning on drinking these until the fall. Should I go ahead and re-yeast and recap now, or wait until the end of Summer?

When I do re-yeast, just rehydrate the CBC-1 yeast in 1 cup of warm water, mix well and use a dropper to add 2-3 drops of yeast slurry to each bottle (mix of 12oz and 22oz)?

 

Bump!

If someone could answer this last post about how much water to mix the CBC-1 with and also how much to add to each (12 oz) bottle that would be great!