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Old 05-15-2013, 06:27 PM   #1
Jan 2011
yv, california
Posts: 61
Liked 2 Times on 2 Posts

Hey all,

I have been aging a 12% RIS for six months and am ready to bottle it up now, and was wondering if anyone has any tips for re-yeasting this bad boy. For my options I have US-05, WLP San Diego Super, and Red Star Pastuer Champagne...not sure which one to use as far as alcohol tolerance/extended aging/flavors picked up after bottling etc... Hoping this one carbs up without issue as I've never bottle conditioned something with this much alcohol. Thanks!

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Old 05-15-2013, 06:32 PM   #2
Apr 2011
Erial, Nj
Posts: 71
Liked 3 Times on 3 Posts

When I bottled my 11% RIS, I sprinkled half a pack of champagne yeast in the bottling bucket with the priming sugar. 3 weeks at 70* and it was carbed to perfection

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Old 05-15-2013, 06:33 PM   #3
sfrisby's Avatar
Jan 2011
Atlanta, GA
Posts: 1,822
Liked 276 Times on 183 Posts

Since at this point, yeast won't contribute to flavor, go champagne. Cheaper and no prob with ABV.

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Old 05-15-2013, 06:34 PM   #4
Nov 2009
Montrose, MN
Posts: 1,053
Liked 69 Times on 55 Posts

Re hydrate 1-2 million cells per ml of beer of the champagne yeast and mix that in the bottling bucket with your priming solution. Make sure to keep your bottles around 70-75F and they will carb up within a week or two.

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Old 05-15-2013, 07:35 PM   #5
Mar 2012
spokane, wa
Posts: 1,971
Liked 241 Times on 183 Posts

Most of the time I don't add yeast to bottle. if its been 12-18 months (my longest) I'll add 1116. Its just not necessary if its only been a few months.

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