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Old 03-29-2009, 11:08 PM   #1
FishinDave07
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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
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Old 03-30-2009, 07:14 AM   #2
Denny's Evil Concoctions
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Are you aging in the carboy for a year or in the bottle?
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Old 03-30-2009, 12:32 PM   #3
FishinDave07
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Quote:
Originally Posted by Denny's Evil Concoctions View Post
Are you aging in the carboy for a year or in the bottle?
What would be recommended? Its been in the carboy for just about 3 months now.
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Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout

 
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Old 03-30-2009, 03:01 PM   #4
jjp36
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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.

 
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Old 03-30-2009, 03:55 PM   #5
Matt Up North
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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.
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Old 03-30-2009, 07:03 PM   #6
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You don't need to pich new yeastat bottling time, but doing to will help carb faster.
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Old 03-31-2009, 04:25 AM   #7
nutcase
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can you overpitch at bottling?

 
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Old 03-31-2009, 02:01 PM   #8
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Quote:
Originally Posted by nutcase View Post
can you overpitch at bottling?
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.

 
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