Priming sugar 101

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Re: Priming sugar 101

Postby daryl » Wed Dec 16, 2015 11:50 am

When did you pitch the yeast originally?

The yeast that you used; and do you think it ceased fermenting because it could no longer tolerate the alcohol level, or did it exhaust the supply of fermentable sugars?
In the Fridge/On Tap: Salted Caramel Porter
In the barrel/conditioning:
In the bucket: P-nut Brittle Ale, Blueberry and Blk Rasp. Mead; Tangerine Wheat; Spont. Funk; Swarthy Beagle
In the queue: Pils Urquell Clone, American Wheat
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Re: Priming sugar 101

Postby czubak » Wed Dec 16, 2015 2:31 pm

daryl wrote:When did you pitch the yeast originally?

The yeast that you used; and do you think it ceased fermenting because it could no longer tolerate the alcohol level, or did it exhaust the supply of fermentable sugars?

Wyeast 3787

I can only assume it ate up all the sugars as well as the alcohol content putting them out of their misery.

I should clarify, one beer is already kegged and will be bottled off the keg if I am confident the carbonation will hold out long term. The other is in secondary until decide what I am doing with it
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Re: Priming sugar 101

Postby Matt F » Wed Dec 16, 2015 6:24 pm

If it has sat a long time and is high gravity I would pitch a yeast and sugar. Lallemand CBC-1 I think it is called is made for bottle conditioning these kinds of beers.
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Slappy Brewing North

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Saison
Matt Damon in my Mouth

Fermenting:
Tree House Julius Clone

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Belgian Dubbel/Sour
Coffee Chocolate Latte Stout
Peanut Butter Cup Stout
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Re: Priming sugar 101

Postby czubak » Thu Dec 17, 2015 7:52 am

Matt F wrote:If it has sat a long time and is high gravity I would pitch a yeast and sugar. Lallemand CBC-1 I think it is called is made for bottle conditioning these kinds of beers.

Thanks Matt, much appreciated.
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Re: Priming sugar 101

Postby whitedj » Thu Dec 17, 2015 10:55 am

Saw a note in zymurgy where they recommend rehydration of yeast and then adding beer and sugar to acclimate the yeast to high alcohol levels... may be folklore though.
The guy who submitted a barley wine in the Furious competition...
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