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Old 02-25-2008, 07:47 PM   #1
Rudeboy
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Default High OG & Bottle Carbing?

I'm going to make a Barley Wine with Wyeast 1098. My estimated OG is 1.107 with a FG of 1.030. BeerSmith sez that will be 10.7% ABV. Wyeast sez that 1098 is alcohol tolerant up to ~10% ABV so it should be able to get there although it might take sometime.

But what I want to know is if there will there be any yeast left to carbonate once I bottle in that the ABV is already at lethal levels (for the yeast that is)? I read one recipe somewhere that added champagne yeast after the ale yeast to finish fermentation off.

Thanks

Rudeboy

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Old 02-25-2008, 08:13 PM   #2
Iordz
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Don't add champagne yeast to any beer, it will make it dry and harsh. You could repitch a small amount of beer yeast to ensure carbonation, Safeale US-05 and Nottingham work quite well.

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