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Old 02-03-2011, 02:14 PM   #1
Ryanhunt88
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Feb 2011
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I sometimes like to add a little flavored rum ( 70 proof) on top of my brew . If I was to add it to a pale ale at bottling would it kill the yeast and would that affect my brew ? Would force carbing and kegging be better?

 
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Old 02-03-2011, 02:20 PM   #2
MalFet
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In my experience, it wouldn't kill the yeast but could ultimately prevent it from priming your bottles. This really depends on how much rum you are adding, though. If it's just a few caps full to lend some aromatics, you could probably still bottle condition. If it is a quantity significant enough to alter the ABV perceptibly, you'll need to keg and force carb.

 
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Old 02-03-2011, 03:40 PM   #3
Ryanhunt88
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I was planning about a half ounce to a ounce per bottle , so it might be better to keg and force carb

 
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Old 02-03-2011, 03:48 PM   #4
dinertime
 
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By my calculations adding an ounce of 80 proof rum to 11 ounces of beer at 5% ABV will raise the alcohol to about 8% in the beer. That won't kill the yeast or arrest fermentation (think of all the bottle conditioned beers that are higher in alcohol than that).

Just to be safe I wouldn't do it to a whole batch the first time around, maybe just a six pack or so.

 
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Old 02-03-2011, 03:57 PM   #5
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Quote:
Originally Posted by dinertime View Post
By my calculations adding an ounce of 80 proof rum to 11 ounces of beer at 5% ABV will raise the alcohol to about 8% in the beer. That won't kill the yeast or arrest fermentation (think of all the bottle conditioned beers that are higher in alcohol than that).

Just to be safe I wouldn't do it to a whole batch the first time around, maybe just a six pack or so.
It won't kill the yeast, but it will bring your sugar-alcohol equilibrium far enough out of whack that the yeast will stay dormant even after adding priming sugar. It's not about absolute alcohol quantities, but about a ratio of alcohol and unfermented sugars. Big beers have higher alcohols, true, but they also have higher residual sugars.

At that quantity of booze, I think you'd be pretty hard pressed to get natural priming. I've not tried it, though. This is all speculation based on what I know about yeast attenuation, so I'll withdraw that answer if somebody with experience suggests I'm wrong.

 
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