barrel aged imperial bottle carb issue.

[northbrew]

Have had a imperial stout ageing in whisky barrel for a good six months. Filled and primed one bottle just to gauge if there was any yeast about in suspension and gauge it before bottling 100Lt.
left if for 3 weeks and no carb.
Wondering what the best corse of action is?
Hoping some of you folks that larger could chime in.
liquid yeast bulk prime? i cant see myself dropping dry yeast into each and every bottle. Ha!
Many Thanks Northbrew

 

[Mardoo]

Liquid or rehydrated yeast bulk prime. Should be fine, but will likely take some time, depending on alcohol percentage. This one works great.

 

[northbrew]

Cheers Mardoo.
could brew another stout and blend

 

[Alex.Tas]

have a read of this document:
https://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf

pretty handy in an easy to read format.

I did a barrel aged RIS a while ago and it took ages to carb up, even after re seeding with yeast. somewhere around the 6 month mark at my cellar temp of around 8°C.
I'm certainly not advocating "just hope for the best". I'm only indicating that sometimes it takes effin ages to get a decent level of carbonation in a barrel aged strong beer.

 

[Grainer]

reinoculate with CB-1

 

[northbrew]

Cheers Lads.

 

[manticle]

Make sure the yeast you add has an alcohol tolerance that's appropriate.