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-   -   Need advice on carbing from someone more experienced (http://www.homebrewtalk.com/f39/need-advice-carbing-someone-more-experienced-292944/)

plumbob 01-08-2012 09:39 PM

Need advice on carbing from someone more experienced
I've got a big RIS in the primary right now.
I'd aticipated 1.105 OG and 1.030 FG...

But this is where it stand now:

1.111 OG
1.025 after 8 days (and it tastes like hot gasoline, that doesn't worry me)

That makes it right at 11% ABV now, racked the wort right onto a cake of Wyeast 1084 which theoretically can handle 12% according to Wyeast.

I'm going to let it go in the primary as long as I can, god forbid it attenuates anymore though. I don't think it will, its clearing nicely and there is no activity in the blowoff.

So! Will this carb without extra help? Should I add a wine yeast at bottling? Am I better off resigning to drinking this still?

unionrdr 01-08-2012 10:17 PM

Do another hydrometer test in a couple days. If the numbers match,bottle it. bottle priming only adds about .5%ABV anyway,so it should be ok. But it's going to need some conciderable aging time.

motobrewer 01-08-2012 10:23 PM

if you're planning on bottling it within the month you probably won't have an issue carbing. if you're worried about it at 1/2 packet of re-hydrated US05 to the bottling bucket.

i made a RIS similar to yours, I primary'd for a month then secondary'd for about 8 months. i added some yeast at bottling and it carbed. it's over a year old now and it could still use some more time.

unionrdr 01-08-2012 10:33 PM

Looking at the numbers,it's likely at FG now,between actual & projected. so if 3 days from now it matches,you should have plenty of yeasties to carb it with. But as motobrewer said,& I mentioned,this isn't going to be a quick turn around. RIS's,& other big beers take a while to carb up,let alone condition. And at least 2 weeks fridge time for decent head & carbonation,ime.

Calder 01-08-2012 10:52 PM

Get a cheap packet of champagne yeast and add half a pack at bottling.

The beer may have stopped at 1.025 because you reached the limit of the yeast you have. It is small insurance. Maybe it is labeled at 12%, but you abused it by putting it into the high sugar environment. PacMan is supposed to be good to 12%, but my experience is that it has a hard time going over 11%.

Champagne yeast only ferments simple sugars, so will only ferment the priming sugar and not bring the beer down further.

plumbob 01-09-2012 01:24 AM

Will bottling within the month harm aging? I don't intend to drink it for a good long while, but if it will age just fine in the bottles that is much preferable to having it holding up a fermenter for six months.

unionrdr 01-09-2012 02:20 AM

No,they'll age just fine in the bottles. I do it that way,as many others do.

NordeastBrewer77 01-09-2012 02:26 AM

It'll age fine in bottles, but if you can afford the secondary space, bulk aging is the way to go with bigger beers. Personally, I'd add a bit of high alcohol tolerant yeast at bottling, but I'd also bulk age a big RIS like that for a few months before bottling.

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