Originally Posted by Nostrildamus
. The yeast I used was the 1968 ESB from Wyeast which states it can tolerate alcohol levels up to 9%. Could it be that the higher tolerance for alcohol allowed the yeast to fully utilize the priming sugar (more so than my other batches using dry Irish yeast which has a lower tolerance)? .
Wadda ya'll think?
my best guess is that the yeast with higher alcohol tolerance was able to carbonate faster without going dormant
my 8% scottish ale never carbonated well with the nottingham yeast i made it with.
my barleywine at 10.5% carbonated well with the lavlin ec1118 at bottling