I've noticed over time that the bottles have very low carbonation and the head fizzes out very quickly. The other day I was thinking it may be due to my method of sanitizing bottles. I used to use a funnel and fill each bottle with sanatizer for 15 minutes. I would do about 10 bottles at a time so it was a long process. To speed things up I have been putting the bottles in my dishwasher and letting the hot water sanitize the bottles. Then I was thinking, maybe there is some small trace of the soap or the rinse agent that is causing issues.
I posed a question on the forums at Norther brewer. you can check it out here if you want:
I can't be 100% sure, but I do know this never happened to me before I started sanitizing bottles in the dish washer so I'm done with that going forward.
The other thing I've learned that I was wondering about is the stronger ABV and the long time I aged the beer in the secondary. I wanted to make sure I got as much ABV as I could and I let the yeast go until it was completely done. I remember thinking, ' I hope there is enough left in the yeast to bottle condition ' and I think that may also have played a part in this. The strain I used was not quite alcohol tolerant enough to ferment all the sugars in this beer and I think it reached its limit before I bottled. For beers like this I'm planning on adding more yeast to the batch when I add the priming sugar from now on.
Using a strain that is more tolerant of higher alcohol
levels sounds like a good idea too. I'm thinking maybe one of White Labs California strains: