Originally Posted by AlkiBrewing
Aaron, sounds like a good summer brew. I've been looking for something like this. I'll brew a batch up soon. Could you tell me which yeast you used and your fermentation schedule? Thanks.
I used Wyeast 3787 Trappist High Gravity. I wanted a dry beer, and this yeast can go to 11-12% ABV. My apartment did not have air conditioning, and this yeast ferments best between 64-78 F (18-25 C).
I did not make a starter, and just let the Wyeast bag get all puffed up. Two hours after pitching the yeast I had visual fermentation. The first day and a half was really violent fermentation, and I racked into secondary after just two days because it had slowed down and there was a lot of sediment. On day eight, I bottled the beer.
I would consider adding a bit more candi sugar to increase the ABV a bit. Also, I would recommend adding the candi sugar later, once the primary has slowed. This will help the yeast ferment further, and get a lighter beer. To do this, once the fermentation has slowed, boil the candi sugar in just enough water to dissolve it, and then add that to the carboy.