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Old 05-15-2013, 06:27 PM   #1
lostfish
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Jan 2011
yv, california
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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
ForrestWoods
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Apr 2011
Erial, Nj
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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
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Jan 2011
Atlanta, GA
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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
MachineShopBrewing
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Nov 2009
Montrose, MN
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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
amandabab
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Mar 2012
spokane, wa
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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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