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  1. N

    Bottling High ABV beers

    Basically you are counter pressure bottling, but with little bit simpler set up than the one you buy?
  2. N

    Bottling High ABV beers

    Any tips on bottling high ABV beers that have been barrel aged? Add extra yeast, ect… Thanks.
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    Too high FG

    My mash temp was 150 degrees per Beersmith for 75 minutes using my herms setup.
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    Too high FG

    Thanks for your help. Any ideas on why I didn't do better in the first place on the FG? Was 007 a bad choice for something this size?
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    Too high FG

    Should I Should I have used Nottingham in the first place? It seemed like 007 was a good choice. Shouldn't I have done better? I made a 2 quart starter. The wort was well oxygenated. I was expecting a better FG since I hit the other Beersmith numbers. Thanks for the response.
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    Too high FG

    I have some Lallemand CBC-1, would that work?
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    Too high FG

    My latest beer is a barleywine type brew with 1.098 OG. The yeast is WLP007, which seemed a good yeast for this fermentation. I pitched a large starter and things took off quickly. After about three weeks my temperature controller malfunctioned(Inkbird) and essentially cold crashed the beer...
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    Almost no carbonation in Imperial Stout

    The beer in question is an imperial stout with an OG of 1.099. Everything went fine and I hit all my numbers, including a FG of 1.018, at which time I transferred this 5 gallon batch to a bourbon barrel. After four months I bottled with one cup of corn sugar and Lallemand CBC-1...
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    Carbonating a high ABV, BBA beer

    Thank you, Mark.
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    Carbonating a high ABV, BBA beer

    The yeast is Wyeast #1762, which is the yeast they recommend for imperial stout. Sorry, should've said that. The fact that my FG matches the software would suggest this yeast was happy in this beer. You mentioned doing some online research, is there info out there regarding the residual yeast...
  11. N

    Carbonating a high ABV, BBA beer

    I'm getting ready to bottle a 5 gallon batch of imperial stout that has been barrel aged. I hit all my numbers per BeerSmith, including the measured FG of 1.018, so I will assume the ABV is the estimate 10.9%. My question is, should I introduce yeast to this beer at bottling time to get...
  12. N

    Off flavor?

    Thank you!!!!!!!
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    Off flavor?

    Encouraging words. Thanks.
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    Off flavor?

    Any ideas? How about kreusening? Heating it up for a few days?
  15. N

    Off flavor?

    Wow, that sucks so bad, but it is nice to know the truth.
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