primary for high gravity
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PoorYorick
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How big was your starter and how many gallons did you end up with? I just brewed a beer close to this yesterday...
You should leave it in the primary for as long as it takes to reach a confirmed final gravity
If you plan on bulk conditioning it for longer than a month I would personally rack it over to secondary with as little head space as possible and keep it there for as long as you want.
If you plan on bulk conditioning it for longer than a month I would personally rack it over to secondary with as little head space as possible and keep it there for as long as you want.
I made a 4.5 gallon batch of high gravity beer (started with a 1.110, and finished with a 1.024). Love the taste of it. I ended up only bottling half of it, and putting the rest to age in a small oak barrel for a couple months.
After using 3/8 of a cup of priming sugar to bottle the first half of the batch, and conditioning at 70F for 4 weeks, my beer came out completely flat. I used WL001, which will tolerate that level of alcohol just fine according to my LHBS and WL website, confirmed by my attenuation rate.
Guess I have 14 bottles of flat high alcohol beer to drink....
When I go to bottle the remaining 10L of this beer, should I use more priming sugar? Or did I kill all remaining yeast and try those dreaded carbonating caps?
After using 3/8 of a cup of priming sugar to bottle the first half of the batch, and conditioning at 70F for 4 weeks, my beer came out completely flat. I used WL001, which will tolerate that level of alcohol just fine according to my LHBS and WL website, confirmed by my attenuation rate.
Guess I have 14 bottles of flat high alcohol beer to drink....
When I go to bottle the remaining 10L of this beer, should I use more priming sugar? Or did I kill all remaining yeast and try those dreaded carbonating caps?
A general rule for priming is 1oz per gallon of beer, 3/8 cup seems a little light but give them more time, high gravity beers sometimes take longer, a lot longer to carbonate. In the future you should weigh out your sugar, not measure, there can be a big difference between the two measurements.
All it took was time. With the high ABV, it took 8+ weeks to carbonate. My left over bottles as well as all the barrel aged 22oz bottles are kept at room temperature so that they continue to condition.
