Will I have problems with carbonation in a high alcohol beer
So I brewed a very high alcohol beer; around 11% ABV. The yeast I used had an alcohol tolerance up to 10% ABV (WLP 320)
Will I have problems with carbonating in bottles? I.e. no carbonation?
Will the yeast struggle to ferment the priming sugar in such a highly alcoholic solution?
it will definately take longer to carbonate. the bigger the beer, the longer it needs. (think several months)
its not a bad idea to make a yeast starter and bottle with that, just to make sure the yeast is awake and healthy. if your yeast finished the beer at 11%, it will produce carbonation. you could also try bottling with a more alcohol tollarant strain, but that could possibly change some of the flavors/add new ones.
Will I have problems with carbonation in a high alcohol beer
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