Should I be worried?

I think higher ABV beers seem to take longer, but I'll also ask whether you think your priming sugar was well mixed into your beer?

 

I'd say you made a saison. A big one.

This is a big beer. It will probably take a while to carbonate. Assuming the yeast was healthy, I don't think you would have reached its ABV limit yet.

 

That's a big freakin beer. It'll take some time to carb

 

If it's that sweet then things are going slow. But if you got a little bit of a hiss when you opened your bottle, something is happening, and I think this one is just going to take a while to carbonate. Have the bottles somewhere where the temp is around 72 degrees?

 

Higher abv longer the carb. My RIS took 3 months

 

Don't make big beers

 

I'm having the same problem with a stella clone 91%Pilsner/ 9% maize. After 4 weeks and 5oz of corn sugar it's still slightly flat. Even though stella is smooth i'm hoping for more carbo and will just add drops if needed. The ABV was 6.69 so i'm guessing 6-1/2 weeks before it's complete. lol

 

You said you chilled a bottle, implying that you are storing your bottles warm. How warm? Maybe bump up the temp another 5 degrees and see if that helps. This is not your first rodeo, so you probably used the right amount of priming sugar, right? Mostly, I think it is the alcohol slowing things down.

 

If you used an appropriate amount of sugar for the carbonation level you wanted and the volume of beer, and you mixed it thoroughly, you should not add drops, because that would eventually cause over-carbonation, gushers, or worse.

Assuming a 5 gallon batch, 5 ounces of corn sugar should get you to about 2.7 volumes of CO2. That's going to be fairly lively. So the question is, why is the beer still "slightly flat?" What temperature are the bottles at? Are you sure you mixed thoroughly? Are bottles from both ends of the bottling run slightly flat? What was the exact volume of beer?

 

3711? Trust me, it will carb!

 

Anything I brew over 9% usually takes at least 1 month at 55-60 degrees to bottle carb. Since your impatient I'd suggest go on a brewing rampage making both strong and standard abv brews. I do this in the winter since farm work in the spring takes presidence over all. With a cellar full of many beer styles one can vary the type of beer consumed on a daily basis and everything ages nicely. Of course you need the bottles fermenters and or kegs. Waiting on big beers yields great results! Good luck.

 

Impatience is what kills good beer and makes it do funny things you don't want it to.

 

Based on the information in this thread, I've calculated a 53.7% likelihood for flat beer. The first indicator was 3711 stopped at 1.007. The second was you racked on a cake. The third is you are likely to drink the entire batch before it carbs which it probably won't anyway. --- Negative_Nancy

 

“Should I be worried?”

The part that I find to be a bit worrisome is: “…finished at 1.007”

I have used 3711 multiple times to brew Saisons (OG of 1.06x) and for every batch the FG was around 1.000 (or lower). I suppose for a 1.090 OG the result may not be 1.000 but it seems to me that 3711 consumes every sugar there is in wort.

I suppose time will tell with this particular beer.

Cheers!