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Old 11-09-2009, 05:41 PM   #1
starrfish
 
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I've got 2 big boys coming up soon

an Olde Ale at 11% abv +/-
and a Imperial Smoked Porter 8.5% abv+/-

I'm not set up for kegging, so I NEED to Bottle condition.

I've read bottle conditioning over 8% abv can be problematic... yeast too depleted to carbonate.

Do I add some fresh (dry) yeast to bottling bucket if so how much?

Do I just add some yeast nutrient to bottling bucket?

Or do I RDWHAHB?

These are my first 2 attempts, coming up, at some BIG beers. Best I did with extract was 6.6% abv
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Old 11-09-2009, 06:26 PM   #2

I actually prefer to bottle my higher gravity beers (above 8%) because I don't drink them nearly as fast as my lighter "session" beers.

You really need to be patient with big beers. Extra yeast shouldn't be needed unless you use an extremely long secondary. It will take a few months to get proper carbing...if not longer.
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Old 11-09-2009, 06:28 PM   #3
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I bottled up my saison that was right about 9% abv and had no issues. Just bottled it like normal and it was carbed nicely within a month. Can't speak for your 11% brew though.
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Old 11-09-2009, 07:38 PM   #4
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If it were me, I'd throw a little extra Cal Ale yeast in there at bottling. What could it hurt?

I'd STILL be patient though.
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Old 11-09-2009, 07:44 PM   #5
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I'm just going to "RDWHAHB" and give them a little extra time.

thanks.
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Old 11-10-2009, 05:47 PM   #6
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Quote:
Originally Posted by Munsoned View Post
If it were me, I'd throw a little extra Cal Ale yeast in there at bottling. What could it hurt?

I'd STILL be patient though.

how much would you add? would you pitch dry, rehydrate, or use a starter?
add to bottling bucket I do have some extra US-05 in the fridge for emergencies...
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Old 11-10-2009, 06:10 PM   #7
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I dont think you should do anything, you aren't going to drink these beers any time soon so they will have plenty of time to carb up

 
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Old 11-20-2009, 01:48 PM   #8
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I'm bottling a 10% Imperial Stout after 6 weeks in the fermenter this weekend and the guy at my LHBS recommended rehydrating a pack of S-04 and adding it to the bottling bucket.Like Munsoned said what can it hurt. It's kind of like cheap insurance.The only thing I'm worried about is possible off flavors.What do you guys think?


 
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Old 11-21-2009, 05:31 AM   #9
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At this moment I'm drinking an IIPA that came in at 10.6%, and I primed and bottled as usual with no added yeast or nutrients. It was well carbed but a little green when I first tried it at 3 weeks. It's been just over a month now, and it tastes great.

 
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Old 04-28-2013, 02:05 AM   #10
mrbibless
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I've used champagne yeast added to the bottling bucket with the priming sugar, I think it adds more carbonation and head without any off flavors

 
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