I've been brewing for about a year, about 15+ batches, so I've got the
basics down. No issues about sanitation, etc. I bottle, don't have a
keg system.
The last two batches (a heavy stout and a strong IPA) were prepared
like the previous, except they were left in secondary a long time
(about 8-10 weeks). I primed the brew and bottled per usual, but no
fizz resulted. Based on the lack of bottom-of-the-bottle crud, my
strong hunch is that not enough yeast survived to condition the
bottles. Perhaps they were underpitched to begin with (esp. the
stout), but still, this hasn't happened to me before.
So the question is, how do I salvage this beer?
I've contemplated dumping each batch into a carboy (I'd purge it with
CO2 first), adding a yeast with high alcohol tolerance (any
suggestions?), then repriming and rebottling in a couple of weeks.
Or, perhaps I could add X amount (a drop?) of the right yeast to each
bottle.
Anyone with ARE (Ale Rescuing Experience) out there?
Thomas
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