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Old 09-18-2012, 02:09 AM   #1
Feb 2011
Seattle, WA
Posts: 16

Brewed a Robust Porter last week (10Gal). It is in a 14.5 Gal Stainless conical fermenter. My question is: Should I capture some or all of the yeast prior to adding the vanilla beans / Oak and Bourbon? I'm thinking i may want some of the yeast in there to work off some of the sugars from the Bourbon. Thoughts?
ps- I really don't want to rack it to two 5gal buckets for secondary...

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Old 09-18-2012, 03:02 AM   #2
OlieNH's Avatar
Mar 2011
Auburn, NH
Posts: 96
Liked 5 Times on 5 Posts

There will always be some yeast left in suspension. That being said, the bourbon is well above the ABV that most beer yeasts support, so I wouldn't expect that it will be able to work off any of the sugar from the Bourbon.
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On Deck: 15 gallons of Robust Porter
On Deck: Rye IPA
Primary: Belgian Golden Strong with Chimay Strain
Primary 2: Belgian Golden Strong with Abbey Ale Strain
Primary 3: empty
Primary 4: empty
Secondary: empty
Keg 1: Ed Wort's Apfelwein
Keg 2: More Apfelwien
Keg 2: Battle Axe Double IPA
Keg 3: Exctract Pale Ale
Keg 4:
Keg 5:
Keg 6:
Bourbon Barrel: Breakfast Stout

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