[Tommy C]

I cracked open a bottle of my latest batch of an Imperial Stout and it was completely flat.  I don't want the whole batch to go to waste so what is the best procedure for re priming all these bottles and appx how much priming sugar should I add to each bottle?

Any insight on this I would greatly appreciate.


Thanks!
 

[blatz]

How long has it been carbonating?  What temperature?  Its possible it just has not been long enough or it may be too cold.

If it has been at least a month or more, and over 65df storage temp, I wouldn't add more priming sugar, rather I would add a little bit of US-05 or yeast slurry (with a dropper) into each bottle and recap.

If you add more priming sugar on top of what you originally had, you could create beer grenades  

Keep in mind, big beer's yeast is often pooped and can take longer to carb, if they carb at all - hence why a lot of folks add new yeast at bottling.

[Tommy C]

It's been carbonating for 3.5 weeks around 65 degrees. Proportion wise what is the best amount of either us-05 or yeast slurry to add per bottle without the risk of creating beer grenades, something I fear as I did with 1 of my first batches I made?

[blatz]

is there any place in your house over 70df you could put the bottles?

Also, for a big beer without a fresh bottling yeast, 3.5 weeks is not that much - I would warm it up and give it 2 more weeks before going through adding yeast.

As far as adding - just a few granules is all - no worries of bottle bombs though - they will only be able to eat the priming sugar you put in.

[Tommy C]

Sounds great, thanks for the advice.  Now I just have to be patient, I drank the flat one and it was tasty all it needed was some bubbles!

[tschmidlin]

I would check another bottle first, it could be that you had one that didn''t seal.  Other than that, do what Blatz suggests.

[Joe Sr.]

The other thing to do is turn the bottles upside down a couple times to get the yeast back in suspension before you warm them up.

This, plus the warmer temp, is often all you need.

Of course, I opened two nearly flat bottles of tripel last night... 

Thank goodness for the 2-liter and CO2.  I had them carbed in no time.

[rjharper]

The last time I bottle conditioned my Imperial Stout, it was flat as hell at 4 weeks.  Leave it at room temp, and just forget about it. 3 months after bottling, it was the best stout I'd ever brewed.  If you're priming a high abv beer, with flocculent yeast such as a dry english or california strain (as I did), and holding temp at 65, it will take a little time.  Be patient. RDWHAHB.