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Re: Priming sugar 101
Posted: 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
Posted: 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
Posted: 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
Posted: 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
Posted: 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.