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Old 08-11-2011, 05:19 PM   #1
Chief462
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Default yeast for bottling high gravity beer?

I have a barly wine OG 1.084 FG 1.012 in the secondary for 4 months and brewing a wassail est around 8-10% that i will secondary for 3.5 months. What are the best yeasts to use at bottling to help with carbonation after long secondary. I heard White labs champagne is good for this is that true. Do I direct pitch to bottling bucket or do I make another starter.


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Old 08-11-2011, 05:27 PM   #2
CTownBrewer
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I'm bottling my barleywine on Sunday that has been aging for 8 months. The process I'm going to use is the following...

- Make priming solution
- Once priming solution cools, add 1/2 pack Safale US-05 to it
- Dump yeast/priming solution in bottling bucket & rack barleywine on top
- Give a gentle stir before bottling to ensure even mixing
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Old 08-11-2011, 05:47 PM   #3
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If you repitch anything (which you shouldn't need to) I would only repitch the same strain as the original. What happens if the champagne yeast can ferment the beer lower than the original strain after you bottle it.

I wouldn't pitch new yeast, and if you pitch something like champagne yeast, I would do it a few days-a week before bottling!
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