Carbing and Yeast-ing a BIG Brew

Hey all, forgive me for i have sinned and have not been on HBT for a couple months...Now that that is off my chest onto business.

I have a Chocolate Cherry RIS that i brewed in early January. I want to age it a year to consumer on the wifey and my 1 year wedding anniversary.

The beer is at about 9-9.5% ABV. Should i add a little more priming sugar than usual AND a packet of US-05 to get some fizz? I also purchased Oxygen-barrier caps for the aging.

What do you guys think?

Dave

Are you aging in the carboy for a year or in the bottle?

Denny's Evil Concoctions said:

Are you aging in the carboy for a year or in the bottle?

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What would be recommended? Its been in the carboy for just about 3 months now.

I pitch a pack of S-05 into my bottling bucket on all my high gravity brews.

Is it necessary? Maybe not. But i'd rather spend the extra $2 on a packet of yeast then worry about the bottles carbing.

That last beer i just bottled was a 12% Belgian dark strong that carbed up in just about a month. I used the regular amount of priming sugar and pitched a pack of S-05 into the bottling bucket and then racked on top of it. That was in the primary for 6 weeks and the secondary for about 3.5 months.

What volume of Co2 is typical of Barleywines, Trippels, and RIS's? I have a keg system and am thinking that it will be around 1.5 or so.

You don't need to pich new yeastat bottling time, but doing to will help carb faster.

can you overpitch at bottling?

nutcase said:

can you overpitch at bottling?

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I would defintiely argue that you can. For reference, when Sierra Nevada bottle conditions their beers, they add back the equivalent of 1g of dried yeast for every 5 gallons. Adding 11g to a 5 gallon batch may results in lots of unnecessary yeast sludge at the bottom of the bottles.