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Old 08-02-2009, 06:59 PM   #1
Nov 2008
Posts: 3

Yesterday I brewed a RIS with an OG of around 1.119. I pitched it on a yeast cake of Wyeast American Ale II 1272 from an APA brewed last weekend. Wyeast says 1272 is alcohol tolerant to 10%.

My question is this: should I be worried that 1272 will poop out at 10%, leaving my RIS ridiculously sweet? If so, should I pitch a more alcohol tolerant strain, like Scottish Ale 1728 or champagne yeast, to finish it off when the 1272 quits?

Note: I gave this batch yeast nutrient and plenty of pure O2. It started bubbling almost immediately and had a serious krausen within a couple of hours.

Thanks for the help!

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Old 08-03-2009, 02:47 PM   #2
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts

Treated right, most yeast will go past the manufacturer's stated alcohol tolerance. That said, 1.119 is a very big beer, so keep an eye on the gravity and be ready to do something if the primary yeast canít get it down to <1.030

Good luck.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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