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flat beer
Imperial beer is flat, i let it sit 2 months at 70 degrees, that is not the problem, I know they say you need to let the big beers, with lots of alcohol to sit longer , but after 2 months, shouldn't it have at least a little carbonation. I read somewhere it said it needs to sit 6 months for the best results, is that for carbonation or just for taste. It dose taste good, just flat. Been reading about the carb tabs, some say no don't bother just dump, but I spent alot of money on this beer and time hate to dump. Read others say they had good luck with the tabs any more info.
I'm not sure what to tell you other than not to dump it. I have had some problems with uneven carbonation, probably from not getting the priming sugar mixed well, but never no carbonation.
My only thought is with a beer like this, you probably had it in the secondary for a while and between the level of alcohol and the yeast settling out, there might not have been enough viable yeast left to carbonate.
The usual advice I have seen is to give the bottles a shake to mix the sediment from the bottom of the bottle back in to solution and give it more time.
If you are positive you added the priming sugar at bottling I am not sure if carb tabs will make a difference. In which case it is probably a yeast issue.
So I guess you could take four bottles, add 5ml of priming solution(or a carb tab) to two bottles and add a few grains of dry yeast to the other two bottles. Wait a while, and then at least you would know what the issue is and how to proceed with the rest of the batch.
I agree with ruralbrew. The only time I ever had this happen was a few years ago when New Belgium's Fat Tire yeast was released for a limited time. After a total of 3 weeks in primary and secondary I primed, bottled and conditioned at 70 degrees for a month and had absolutely no carbonation. I keep good notes, so I know for certain that I primed with the proper amount of sugar.
The fix was to make a slurry from US-05 yeast, uncap the bottles, add a few drops of the slurry to each, and recap. After 2 weeks the carbonation was perfect. The yeast had simply floculated to a point that there wasn't enough left to ferment the priming sugar.
Bob
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