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Repitching Yeast for High Alcohol Beers?
Hey all,
I have a bourbon barrel porter sitting in its secondary right now waiting to be put in a keg/bottle for carbonation. Here's the problem - I want to bottle this beer for a variety of reasons, but I'm afraid the current high alcohol content has probably killed all the yeast (the alcohol is probably around 11-12%).
Would you recommend repitching some yeast? If so, would you stick to a champagne yeast, or go with what I originally pitched? Also, I'm wondering if I repitch if that will start some additional fermentation in the event that the original yeast got a little tired towards the end (my ending gravity was around 1.17 - as predicted, but you never know).
Any suggestions for bottling a high alcohol beer?
what yeast did you use to ferment it? one or two packs or vials?
DC
I pitched 1 pack of Wyeast 1728 Scottish Ale yeast....for high gravity beers.
webby wrote:
I pitched 1 pack of Wyeast 1728 Scottish Ale yeast....for high gravity beers.
You should be fine just bottling normally with priming sugar.
DC
I think you're fine. What was your OG?
Plus you used a high gravity yeast, so I am sure you are still fine.
If you really wanted to pitch more, then I would weigh out 3 grams of US-05 dry yeast. Rehydrate in a cup of water and pitch into 5 gallons.
But I don't think you need more.
My starting gravity was 1.071.
However...
The recipe called for adding a half a bottle of bourbon. I chose Booker's which is a 126 proof. Instead of a half bottle I accidentally put in 3/4 of the bottle - will the yeast survive that much alcohol?
webby wrote:
My starting gravity was 1.071.
However...
The recipe called for adding a half a bottle of bourbon. I chose Booker's which is a 126 proof. Instead of a half bottle I accidentally put in 3/4 of the bottle - will the yeast survive that much alcohol?
HALF a bottle!!! Seriously!?! Half of what size bottle is the question that needs to be asked now.
HALF!?!?!?! (I once tried to replicate a old cookie recipe from a grandmother. The recipe said one can of condensed milk. At the store there were three different sized cans. I guessed and the cookies were a disaster).
I'd like to see the whole recipe...and talk to the person who has made the recipe.
Oh yeah.... pitch more yeast. See my previous post.
You can find the recipe here:
http://www.brewingkb.com/recipes/Bourbo … -1224.html
I've actually made this before - it is EXCELLENT! Now I used Woodford Reserve last time which turned out great - the choice to try Bookers was a bit of a gamble (especially with its high alc. %).
I certainly did add too much, though. That was simply an accident of not being careful.
Why not carbonate in the keg and then fill bottles from the keg?
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