sethP
Member
It's for a Black IPA (OG 1066) that I have going right now that is sitting at 1.020 right now after 2 weeks in the primary and I plan on transferring to a secondary for another 2 weeks, dry hopping the last week.
I will be kegging the batch but I was thinking I'd let it carb naturally just to keep me from getting my hands on it for another 2 weeks but I started thinking about the alcohol content and viability of the yeast that are still alive to carb it. I'd like to avoid dumping more sugar into it for no reason and I don't have any yeast on hand. Any ideas? Would I get a little bump in ABV from naturally carbing it? At the moment I'm leaning towards a force carb.
I will be kegging the batch but I was thinking I'd let it carb naturally just to keep me from getting my hands on it for another 2 weeks but I started thinking about the alcohol content and viability of the yeast that are still alive to carb it. I'd like to avoid dumping more sugar into it for no reason and I don't have any yeast on hand. Any ideas? Would I get a little bump in ABV from naturally carbing it? At the moment I'm leaning towards a force carb.