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Re: Priming sugar 101

PostPosted: Wed Dec 16, 2015 11:50 am
by daryl
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?

Re: Priming sugar 101

PostPosted: Wed Dec 16, 2015 2:31 pm
by czubak
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

Re: Priming sugar 101

PostPosted: Wed Dec 16, 2015 6:24 pm
by Matt F
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.

Re: Priming sugar 101

PostPosted: Thu Dec 17, 2015 7:52 am
by czubak
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.

Re: Priming sugar 101

PostPosted: Thu Dec 17, 2015 10:55 am
by whitedj
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.