Cape Brewing

Recipes 

Hey DWWO... I'm not super worried about it. You should know me better than that. I just like biitching about stuff. If folks want to get me a few bottles, I would appreciate it but I'm not going to lose a ton of sleep if they don't.

And don't open a bottle on my account. If you do though... let me know. I would be nervous about US-05 being able to carb a bottle up at that level of ABV... no? If the US-05 does it, sweet... I'll just go that route when I bottle my FIVE GALLONS (heehee)

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Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:

Originally Posted by paulthenurse I'm pretty much a douche in real life, too.

DrinksWellWithOthers

Recipes 

I think the Consecration clone is around 10% right? I don't have my notes in front of me and I'm sure as hell not going to go reread this entire thread at the moment. Anyways, I've bottled Belgian Dark Strongs, Barleywines and Imperial Stouts that were 9-10% and they've carbed up fine. It might take a couple months to get it fully carbed but it'll get the job done. I get better results when the dry yeast is rehydrated first and then added to the bottling bucket.

Cape Brewing

Recipes 

I think we are higher than that. We were basically at 1.100 BEFORE we added 30 pounds of currants. Its a really big beer.

__________________
Why the eff not... everyone else is starting a nano!!! I wanna!!! www.bogironbrewing.com

Quote:

Originally Posted by paulthenurse I'm pretty much a douche in real life, too.

DrinksWellWithOthers

Recipes 

Maybe bottling with champagne yeast would be a better idea then.