I tried to create a 20% ABV beer using the white labs yeast, and it stalled around 12%... We pitched the yeast after using our regular yeast to get it to 12% and followed the directions on aeration and addition of yeast enzyme. The yeast failed to activate and the beer is still at 12% after 6 weeks sitting in the fermenter. I was wondering if anyone has ever tried to do something crazy like this, and trying to see if I did something wrong, or if it is possible that the yeast was bad... The beer tastes extremely sweet, and I think it needs something else, or I am just way off base here... Any help is much appriciated.
Thanks
-Drew
Thanks
-Drew