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Old 10-21-2009, 04:30 AM   #1
cell
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Default Making 11% alcohol beer.. wine or beer yeast?

I'm making a high gravity beer, around 11% alcohol. I read from the book "Homebrewing for dummies" that after 8-9% I need wine or champagne yeast. I was planning to use Nottingham yeast, but now I'm backing up a little..I'm more concerned about the final taste since I have no experience with wine yeast. What should I do?

Pitch Nottingham in primary, wait 1 month. Then pitch wine yeast in secondary?

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Old 10-21-2009, 04:36 AM   #2
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White Labs 099 can handle up to 25%. I've never tried it though. I'd stick to an ale yeast. There are plenty liquid yeasts that can ferment and tolerate high alcohol levels.

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Old 10-21-2009, 04:36 AM   #3
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Super High Gravity Ale

WLP099 Super High Gravity Ale Yeast
Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Alcohol Tolerance: Very High
MiniFerment data:
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.
As-is DiacetylTotal DiacetylAs-is 2,3-PentanedioneTotal 2,3-PentanedioneEthanolAcetaldehydeEthyl AcetateIsoamyl Acetate1-PropanolIsoamyl Alcohol32.97ppb56ppb6.77ppb14.23ppb5.64%ABV14.65ppm37.45ppm9.88ppm39.14ppm222.72ppm
Fermentation temperature: 68° F
Attenuation: 90%
Hours to get to 50 percent attenuation: 32 hours




http://www.whitelabs.com/beer/strains_wlp099.html
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Old 10-21-2009, 04:37 AM   #4
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You should do more reading on the subject, I'd recommend Randy Mosher's Radical Brewing. It will take way more than a month to make an 11% beer. Think more like 6-8 months, grain to glass.

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Old 10-21-2009, 04:39 AM   #5
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thanks, but I want to stick with dry yeast..

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Old 10-21-2009, 04:40 AM   #6
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yeah even WLP001 can go that i high i bleave

and WPL060 could be a neat choice too because its a blend

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Old 10-21-2009, 04:41 AM   #7
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Quote:
Originally Posted by cell View Post
thanks, but I want to stick with dry yeast..
WHY ? , if you are asking advice , what is your resoning here?
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Old 10-21-2009, 04:47 AM   #8
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Hi grav trappist yeasts are what I try to use when making these beers, wyeast3739 will be the next I try. With 12% alcohol tolerance and the right ester and phenol profile I think it will work nicely. Remember, the yeast only works well when suspended. Stir often.
I suggest trying lower gravity recipes to get your process down before attempting something this big. Big beers are not as simple as dropping the yeast and walking away.

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Old 10-21-2009, 04:48 AM   #9
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Use Nottingham. Wait for the SG to stabilize. Taste test. If the beer is still too sweet, pitch champagne yeast.

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Old 10-21-2009, 04:56 AM   #10
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I think you mean Final Gravity not Starting Gravity

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