I understand the general consensus is that big beers take longer to carbonate. But is this still the case when you pitch fresh yeast at bottling time?
I brewed a belgian quad back in the beginning of December and bottled it around two weeks ago. I pitched fresh yeast and primed for 3 volumes of co2. My ABV is 12% and I'm not even close to carbonation. When I opened the first bottle there wasn't even a "psh" sound.
I'm not super concerned because I'm willing to wait another 3 months. But when you hear that commercial Belgian breweries are bottle conditioning their quads for 12 days before selling them, you get excited to try one after two weeks. I assumed that in pitching fresh yeast with the sugar that it'd be happy to eat it all up right away. Is it the 12% that is slowing the fresh yeast down? I don't plan on opening up another one until May or June, but I still want to understand this. While the flat quad was delicious, I'd rather have not opened it until it was fully carbed.
I'm conditioning at 75 degrees. My FG was 1.004. My bottling yeast was 3787.
I brewed a belgian quad back in the beginning of December and bottled it around two weeks ago. I pitched fresh yeast and primed for 3 volumes of co2. My ABV is 12% and I'm not even close to carbonation. When I opened the first bottle there wasn't even a "psh" sound.
I'm not super concerned because I'm willing to wait another 3 months. But when you hear that commercial Belgian breweries are bottle conditioning their quads for 12 days before selling them, you get excited to try one after two weeks. I assumed that in pitching fresh yeast with the sugar that it'd be happy to eat it all up right away. Is it the 12% that is slowing the fresh yeast down? I don't plan on opening up another one until May or June, but I still want to understand this. While the flat quad was delicious, I'd rather have not opened it until it was fully carbed.
I'm conditioning at 75 degrees. My FG was 1.004. My bottling yeast was 3787.