It has been 3weeks since I bottled an imperial IPA sitting at 9.45%bv and it has yet to carbonate. While I oddly still enjoy it flat, when could I expect it to be carbonated? and if it hasn’t can I just re-cap the test bottle?
The Barley Wine that I made last year (10.5 %) took awhile to carbonate. Give it some more time.
Did you add yeast at bottling? My last barley wine I did and it carbed up nicely in two weeks. Also, right after I started brewing I brewed a Ruination clone…well I underpitched it, it still tasted great. But I didn’t know to add yeast at bottling and they were all flat, everyone of them. But I still drank em!
Now I keg everything but one barleywine a year. Problem solved.
More importantly, what yeast did you use? How much priming sugar? Have you tried a bottle from each end of bottling (sometimes the priming sugar doesn’t mix well, then your first bottles can be overcarbed, the end bottles undercarbed)? Do you have a good seal on the bottles (a chance if using a swing type bottle with older gaskets)?
I used 4 oz of corn sugar fo the priming during bottling, did not pitch anymore yeast. If I were to pitch more yeast how much would I pitch? I bottled about 4.5gal. I have tried 3 bottles one fromt he front end, and two from the back end…
about .5 packs of dry yeast. is good.
With a beer that high in alcohol adding yeast at bottling time is your best bet for carbonation. I had two batches of duds before I figured it out (thanks to this forum). My last barley wine at 10.5% was carbonated in a couple weeks and I added I believe a teaspoon of yeast slurry (I may be wrong but I can’t find my notes to be sure) at bottling time.
For now I would just wait a little longer
If you still don’t carbonate you might want to try is shaking the bottles up a bit to get any yeast in the bottle back in suspension and then let the bottles sit at room temp for several weeks. I had a scotch ale I did this too that did carbonate eventually but it took over a month.
Be patient and have another homebrew while you’re waiting.
Also, I think this is a case where rehydrating dry yeast prior to adding it to the bottling bucket does help. The yeast will be a lot happier being rehydrated with warm water than with 10+% beer 
Thanks, I will be adding a few oz of dry yeast to my next 5gal batch of high % brew. Question: I have put the bottles in the fridge…will it effect the beer if I take them out to assume room temp again? What is the rule on getting brew cold and warm again, I have always heard it is not good to do that…
How long were they at room temp before you put them in the fridge? It wouldn’t be unusual for a beer to need 2-3 weeks at >70°F in order to fully carbonate.
I’d get them back to room temp (or slightly warmer, 75-80°F, if you can), then invert them once or twice a day to get the yeast back in suspension. If there still isn’t any carbonation after a week of that, then I’d re-yeast. 1 g rehydrated dry yeast per 5 gal is the rule of thumb.
No problem going from cold to warm. And I hope you meant add a few grams, not oz., of yeast!
in deed grams 
they were at room temp for 2wks prior to me moving them to the fridge (I thought they would be done) they have been in the fridge now for 3-4wks.
So am I understanding correct that I open and pour back into a priming bucket and re-pitch? or just make a yeast mix and add a few drops to each bottle and re-cap??? Or just put back at room temp and invert bottles to re-suspend the yeast in the bottle?
Thanks btw for all the input
I would give the bottles a chance to carbonate at room temp for several more weeks before any additional yeast additions. All that uncapping and pouring would add unwanted oxygen to it and should only be a last resort.
I agree, I think you got them cold too quick.
thanx guys…will let you know in a few weeks