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Old 02-25-2008, 08:47 PM   #1
Jul 2007
Edmonton, Alberta
Posts: 257
Liked 2 Times on 2 Posts

I'm going to make a Barley Wine with Wyeast 1098. My estimated OG is 1.107 with a FG of 1.030. BeerSmith sez that will be 10.7% ABV. Wyeast sez that 1098 is alcohol tolerant up to ~10% ABV so it should be able to get there although it might take sometime.

But what I want to know is if there will there be any yeast left to carbonate once I bottle in that the ABV is already at lethal levels (for the yeast that is)? I read one recipe somewhere that added champagne yeast after the ale yeast to finish fermentation off.


Primary: Crystal Lager
Bottled Aging: English Barleywine '16
Kegged Aging:
Kegged Ready: Cream of Three Crops; Dry Stout; Session IPA
Bottled Ready: English Barleywine '12; English Barleywine '14; Wee Heavy; Westy XII

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Old 02-25-2008, 09:13 PM   #2
Aug 2007
Phoenix, AZ
Posts: 955
Liked 6 Times on 3 Posts

Don't add champagne yeast to any beer, it will make it dry and harsh. You could repitch a small amount of beer yeast to ensure carbonation, Safeale US-05 and Nottingham work quite well.

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