SourLover
Well-Known Member
I have a 9.75% Peanut Butter Stout currently sitting in the fermenter. I'm guessing it will be ready to bottle in 2 weeks or so. The OG was 1.099, and the current gravity, which I expect will be the final gravity is 1.025. It was fermented with WLP001. My plan is to cold crash and bottle the entire 5+ gallon batch.
The question is, will I want/need to add additional yeast at bottling time? If so, would I want to use rehydrated US-05, wine yeast, champagne yeast, or something different than these three? When I've used wine yeast in the past it has been on beers at or near 1.000, so I wasn't concerned with further attenuation. Would a wine or champagne yeast further attenuate this beer?
If it matters, when I bottle, I individually prime each bottle with corn sugar, and yeast on the beers that require it. I started doing this after a batch priming failure. Does it take longer, yes, but I like the results I get.
The question is, will I want/need to add additional yeast at bottling time? If so, would I want to use rehydrated US-05, wine yeast, champagne yeast, or something different than these three? When I've used wine yeast in the past it has been on beers at or near 1.000, so I wasn't concerned with further attenuation. Would a wine or champagne yeast further attenuate this beer?
If it matters, when I bottle, I individually prime each bottle with corn sugar, and yeast on the beers that require it. I started doing this after a batch priming failure. Does it take longer, yes, but I like the results I get.