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Old 06-16-2006, 01:32 AM   #1
rewster451's Avatar
Oct 2005
columbia, MO
Posts: 496

Hi everyone, long time no see.

I recently did my first all-grain batch, a belgian strong ale, and it was a tremendous success. In fact, a bit too much so. We got an original gravity of 1.103, and it fermented down to 1.021 after two weeks in primary (perhaps longer than necessary, but since it came out higher than we wanted, we decided to give it a little extra time). So, now the abv is somewhere around 11.3% (a personal best for me, and I'm pretty excited about it.) It tasted excellent coming right out of the primary, so I've got high hopes.

The yeast was Wyeast 1388. Should we add a neutral champagne yeast to make sure it carbonates at bottling time, or will this yeast stand up to that high of alcohol content?
Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA

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Old 06-16-2006, 04:29 AM   #2
Mar 2006
Scranton PA
Posts: 184

yes please do tell
Primary #1 too
Primary #2 busy
Secondary #1 with
Secondary#2 school
Secondary#3 to brew
Bottled and fine: Belgian spiced wheat
Bass Ale in the keg

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Old 06-16-2006, 08:01 AM   #3
Spyk'd's Avatar
May 2006
Waveland, MS
Posts: 1,072
Liked 26 Times on 20 Posts

From the website, it seems the yeast should be okay for 'high alcohol', but then that's subjective. I'd rather not add a champagne yeast, but that's just me...

...good luck!

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