I recently brewed a barleywine extract w/ specialty grain kit, purchased from Northern Brewer.
I added 16 oz. of dark candied sugar during primary fermentation and fermented w/ a Belgian high gravity yeast. A couple of early “testers” I bottled prior to secondary fermentation tasted great.
Now, since I bottled after secondary fermentation, (adding 2.5 oz. priming sugar at bottling), my beer is very sweet and has very little carbonation. Any ideas what happened?
Because of the high alcohol content the yeast are going to be a little sluggish in a barleywine.
It may take months (literally) to finish carbing. On a beer like that, patience is your friend.