Undercarbed Barleywine

Question:

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?

Answer:

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.