I plan on making a big RIS at 1.11 OG and 1.014 FG, with a claifornia ale yeast. I searched a bit and I know this yeast will crap out a bit and really have a hard time bottle conditioning. I know what most wil say..KEG IT!! I love bottleing becasue I like to age them this way and sample and give away. I will keg some day. For the time being what do u suggest about making this guy carb?? Will I have any hope..like several weeks of swirling the bottles or will this yeast die??
This is around 13 to 14% ABV
I could pitch a higher gravity yeast but if I can make the California ale yeast get it done. That would be prefered. The tolernace from White labs is high, so 15% range, anyone else go this high and bottle condition with success? I made a barley wine with american ale yeast and it half carbed, but I know with the style they are usually low carb any how.
Primary: DFH 60 IPA
Secondaty: Blond Ale, Apfelwine, Crandaddy mead
Bottle: Blue moon clone,Kolsch, Eds House Ale, Barley wine, Stone IPA, Oatmeal stout, Hefe,
Drinking: 60 minute IPA, Honkers Ale, Wheat, cherry wheat, Appfelwine,
On Deck: Imperial Stout,