Flat tripel - sad boy

[cgg]

I totally prefer champagne yeast for this process. It has no problem doing its thing in the high alcohol, low pH environment. Did you rehydrate your yeast before bottling with sugar? If you did not rehydrate, then the yeast may have had problems getting their cell walls to become pliable enough to uptake necessary materials to condition your tripel. Like everyone said, swirl a few bottles to resuspend the yeast and keep them warm. Give it two more weeks. If this does not work, then you can always prepare a rehydrated champagne yeast solution and carefully crack the caps off the bottles and inject about 1 mL of yeast into each bottle. This will work.

I did rehydrate the S-04 before adding it the the bottling bucket.

So, I'll stir up the sediment and get the bottles to a warmer place, hang on for a few more weeks. As a last resort, add some rehydrated champagne yeast to each bottle and recap.

Thanks for the advice, all.

[cgg]

I moved the beer to a warmer place, agitated the bottles to put the yeast back into suspension, waited a few more weeks and now have a carbonated tripel that is quite tasty. The trick at this point will be to let it condition before "testing" depletes the supply . . .

Thanks to all for the help.

[Dirk McLargeHuge]

The trick at this point will be to let it condition before "testing" depletes the supply . . .

Always the hardest part of home brewing.