carbonating aged ale
i have 5 gallons of strong american pale ale (s.g 1.084/f.g. 1.011)
its been dry hopped and in secondary for 50 weeks !! tasted it today
and it tasted fine . want to know how much new yeast to add, if any to
get the right level af carbonation .
Well.... I've seen it stated on a different forum (by a guy who claims to age his big beers for multiple years) that you don't need to pitch any more yeast. It might take a while for the beer to carbonate.... but you've already waited 50 weeks... what harm is there in waiting another 6 to 8?
That said, I'd probably pitch more yeast. I would mix up my priming sugar and pitch a packet of dry yeast into it. When it started to foam a bit, put it in the bucket, rack your well-aged beer into it and bottle.
Please follow up here to let us know what you decide to do, and what the outcome is like.
thanks man i will keep updating ... by the way the it tasted incredible. something like a dfh smelled wonderfuland look crystal clear w/ long legs . bythe way what type of yeast do you suggest?
the yeast is probably not that important since it's only going to be fermenting a small amount of corn sugar, but if it concerns you, use the same strain that you fermented with.
I am curious how you got it down to 1.011 FG. If my math is correct, thats 87% attenuation. Did you use any honey or corn sugar in the recipe?
yes i used 1 lb of inverted sugar i got from the pastry chef . i belive it was called trimoline.
amber dme 4lbs
wheat dme 4lbs
biscut 8 oz
special-b 8 oz
columbus .5 oz
centennial 1 oz
white lab #1
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