So I have a batch of the world’s largest pain-in-the-ass Belgian tripel that’s being an even larger PITA by refusing to carbonate. Here’s the background, and hoping there’s something I can do to rescue it:
Used a 1 l starter based on WLP550 Belgian Ale yeast. Had a bit of lag (~18 hrs) but a vigorous fermentation. Racked to secondary at 7 days (still had a decent amount of fermentation activity going on). Life got in the way and it sat in secondary for about a month and a half. While in secondary, I noticed that it was suctioning the vodka / sanitizer / water (depending on what I had handy to refill it with) out of airlock every few days. Which was weird. But I hadn’t had time to bottle it. I finally bottled it, nothing smelled or tasted super off. FG of 1.016 (started around the 1.080 mark), I used 4.4 oz corn sugar + 1 c. water, boiled for 5 mins, followed all my standard sanitization procedures, everything was fine.
Enter today. It’s been in bottles for a month so I decided it was time to carbonation test this. Absolutely flat. 100%. Not even a little bit of suds. Second bottle…same thing. Third…same thing. All have a dusting of flocculated yeast on the bottom, all were complete duds.
I’m suspecting all the bottles are like this. Do I have any hopes of rescuing this beer? I’ve taken a sixer, gently swirled them, and put them all back in my regular conditioning closet, and will check on them visually in a few days, and carbonation test again in a month, but my taste buds are pretty sad right now…