permo
Well-Known Member
I am considering trying to create my strongest brew to date, basically as strong as the yeast can handle. I would sure like to achieve or surpase %15ABV and I have chosen harvested Chimay as my yeast of choice. I will likely use an entire yeast cake or at minimum 2 gallons of stepped up starters.
I am thinking something like this
20# pilsen malt
1/2 pound biscuit
1/2 pound aromatic
I would let the initial fermentation stall down and then start incrementaly feeding table sugar to the fermenter until the yeast give up.
Has anybody tested the limits of this yeast strain? Maybe I would be better off with high gravity yeast?
I am thinking something like this
20# pilsen malt
1/2 pound biscuit
1/2 pound aromatic
I would let the initial fermentation stall down and then start incrementaly feeding table sugar to the fermenter until the yeast give up.
Has anybody tested the limits of this yeast strain? Maybe I would be better off with high gravity yeast?