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Old 06-13-2012, 10:09 PM   #21
Scoggin
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When/if the gravity stalls out. Make a starter of some really high alcohol tolerant ale yeast. Wait till the krausen high, and the starter is most active, then pitch the whole thing. That way the yeast will be somewhat used to an alcoholic environment, and pitching at high krausen should get them started quickly. Worth a shot

 
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Old 06-14-2012, 12:09 AM   #22
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Quote:
Originally Posted by grssmnperez View Post
So pretty much all i can do is put in a yeast that is for high abv like super HG yeast or distiller and some beano tablets to convert the inedible sugars?
pitching a hig-gracity ale yeast isn't your only option, but it's the most certain one IMO. be sure to make a starter of whatever yeast you go with. along with the 099, Wyeast 1388 or 3787 are other options. the 099 is probably your best bet, tho. be sure to make a big starter, pitch at high krausen, and don't forget to aerate really well.

you could indeed pitch some rehydrated S-04 and see how that goes. i'd pitch a lot, like 2 packets. this is the cheap option, if it works. if not, you're out a few bucks for the dry yeast and need to start over with the liquid yeast.

personally i'd stay away from distiller yeast.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 06-14-2012, 01:24 AM   #23
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Quote:
Originally Posted by sweetcell
pitching a hig-gracity ale yeast isn't your only option, but it's the most certain one IMO. be sure to make a starter of whatever yeast you go with. along with the 099, Wyeast 1388 or 3787 are other options. the 099 is probably your best bet, tho. be sure to make a big starter, pitch at high krausen, and don't forget to aerate really well.

you could indeed pitch some rehydrated S-04 and see how that goes. i'd pitch a lot, like 2 packets. this is the cheap option, if it works. if not, you're out a few bucks for the dry yeast and need to start over with the liquid yeast.

personally i'd stay away from distiller yeast.
Its not really about the cost. Its the viability of the yeast on a 45 minute ride home from the lhbs in an unairconditioned car in 100f temps

 
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Old 06-14-2012, 01:51 AM   #24
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as suggested previously, a cooler (or even a tupperware inside a few cloth bags, or wrapped in a towel) and some ice/ice packs should keep the yeast plenty cool enough over an hour.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 06-14-2012, 03:47 AM   #25
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Originally Posted by sweetcell View Post
right, but that S-04 started in a 0% alcohol environment and slowly adapted to the rising alcohol levels it was creating. in this case the champagne yeast will already have created some amount of alcohol (4%? 6%?), that is a shocking environment to pitch some poor unsuspecting yeast into. taking yeast that has just woken up and throwing it into an alcoholic solution does not constitute "treating your normal ale yest correctly".
I hadn't realized he already fermented this half-way.
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Old 06-14-2012, 04:11 AM   #26
bluewaterbrewer
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yeah definitely ice packs. Some lhbs will even give you a few if they have them. I had a guy give me some for a trip from memphis to alabama. As for the yeast strain, any highly attenuative yeast has always done me good. I have to agree with sweet cell about the ale strain choice. Farmhouse strains seem to be great for barleywine.

 
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Old 06-14-2012, 05:12 PM   #27
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Quote:
Originally Posted by bluewaterbrewer
yeah definitely ice packs. Some lhbs will even give you a few if they have them. I had a guy give me some for a trip from memphis to alabama. As for the yeast strain, any highly attenuative yeast has always done me good. I have to agree with sweet cell about the ale strain choice. Farmhouse strains seem to be great for barleywine.
Farmhouse strains? Example.

 
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Old 06-14-2012, 06:36 PM   #28
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farmhouse = saison.
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What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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Old 06-15-2012, 11:32 AM   #29
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What is going on here? Did the yeast quit on me or something?

 
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Old 06-16-2012, 05:14 AM   #30
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what is making you thin that the yeast quit? that picture doesn't tell me anything.

have you re-pitched an ale yeast? if you're still only on champagne yeast, you should expect it to quit... per the advice everyone has given you in this thread.
__________________
What hops should I grow? Looking for cheap honey?
- Drinking: BPA made with ingredients from NHC, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
- Aging: Imperial Chocolate Milk Stout (half on coconut), sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, sour cherry mead, acerglyn, and a few other sours...

 
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