Priming sugar 101

[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?

[czubak]

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

[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.

[czubak]

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.

[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.