Hello, homebrewers! Was hoping to pose a question and get some insight. New member here, so apologize if this had already been covered.
I recently finished bottling a Belgian quad (on 9/4) which came in around 9.7% abv (OG: 1.090, FG: 1.016). Even though I know it has much longer to age, I tried a bottle after 2 weeks, and was completely flat. It occurred to me that my priming sugar amount may not have been ideal, (I used 2/3 cups corn sugar in 16 oz. water) especially for a higher gravity beer. I suppose I should mention the yeast I used was one packet of liquid Wyeast 3787 Trappist yeast.
Will that amount of priming sugar/yeast likely be sufficient for carbonation eventually
, given enough time spent aging? I assume the yeast went dormant given the longer fermentation time (4 weeks primary, 14 weeks secondary). My fermentation temp is adequate I believe, as the room it sits in stays between 70-72°F.
If not, is there a solution anyone could offer? I've read here and there online about people re-pitching small amounts of yeast by uncapping, sprinkling a few grains in each bottle and recapping.
So far, I've tried to gently agitate the bottles, i.e., one inversion daily for the past 5 or 6 days. Opened another tonight and it was just as flat, so it's been around 3.5 weeks.
Any advice would be greatly appreciated. I put a lot of TLC into this beer and I dont want one miscalculation on my part to undo all that work and patience