Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Carbonation Options
Reply
 
LinkBack Thread Tools
Old 09-26-2008, 03:32 PM   #1
Iordz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
Liked 2 Times on 1 Posts

Default Carbonation Options

I have a 14.5ABV beer that has been sitting in a secondary carboy for 6 months. Will the beer carbonate properly if I add some fresh champagne yeast and sugar or should I just keg it? I would prefer to bottle the beer so that I can stash the bottles for further aging, as opposed to having to tap the keg and drink it faster.

__________________
Iordz is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 03:34 PM   #2
Arneba28
Feedback Score: 0 reviews
 
Arneba28's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Amherst, Western New York
Posts: 2,228
Liked 15 Times on 10 Posts
Likes Given: 6

Default

This will carbonate properly. but you might want to look at some different high tolerance yeasts for it.

__________________
My Kegerator Project
Arneba28 is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 03:39 PM   #3
Iordz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
Liked 2 Times on 1 Posts

Default

Thanks for the input. That is why I am going to use champagne yeast.

__________________
Iordz is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 03:53 PM   #4
Ecnerwal
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Williamstown, MA
Posts: 425
Liked 3 Times on 3 Posts

Default

Rather than assuming that the yeast in it are dead, you might take a small sample and feed it some sugar, then put it in a plastic soda bottle (if you want quick feedback, since you can feel the bottle for firmness) or bottle it normally (if slow feedback is fine) and see if it carbs.

Adding new yeast might result in problems, if the new yeast eat things the old yeast gave up on, so you get the effect from your priming sugar _and_ the effect from residuals that the previous yeast did not eat.

__________________

Re-filling the pipeline - got a lot of brewing to do.

Ecnerwal is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 05:00 PM   #5
ifishsum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 1,457
Liked 7 Times on 7 Posts

Default

I saw someone in another thread (Revvy I think) suggest giving a small swipe on the bottom with your racking cane to bring a few extra yeast into suspension at bottling time. If you're worried about it I would probably try that before adding a different yeast to bottle.

__________________
ifishsum is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 06:40 PM   #6
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TexLaw's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Houston, Texas
Posts: 3,696
Liked 24 Times on 23 Posts

Default

From your posts, I am not certain if you fermented this beer already with champagne yeast or if you are considering adding champagne yeast for the first time to this beer. Do not introduce a new yeast to the beer at bottling unless you are very, very familiar with what it may do. If you get more attenuation than you expect, you will have bottle bombs.


TL

__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993
TexLaw is offline
 
Reply With Quote Quick reply to this message
Old 09-26-2008, 09:25 PM   #7
Iordz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Phoenix, AZ
Posts: 959
Liked 2 Times on 1 Posts

Default

The beer was fermented with German Ale yeast up to 60%AA, champagne yeast was then added to further attenuate the beer to an 80%AA, so the beer has had champagne yeast. The fermentation took place over a month or so and the beer has been aged in a carboy for an additional six months. I don't think any yeast in the beer is viable enough to properly carbonate the beer and I don't think any new champagne yeast added for carbonation purposes will further attenuate the beer, so I don't fear bottle bombs. Besides, I plan to bottle in Belgian style bottles with corks.

__________________
Iordz is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
options for big-beer carbonation johnyvilla Beginners Beer Brewing Forum 5 05-06-2009 01:09 PM
Low Carbonation Options larsen67 Beginners Beer Brewing Forum 2 04-09-2009 06:07 AM
Mac options. Gordie Brewing Software 2 05-22-2008 01:23 AM
Do I have any more options? cubbies All Grain & Partial Mash Brewing 2 10-16-2007 03:14 PM