You can read on this forum that you'll at least make it to 14%. You can always add a champagne yeast starter for the final push.
I have a 10.5% BW going on fourth week in primary and used three packets of Nottingham. The thing with getting that 75% attenuation is it still leaves a FG in the 1.034 range. If you are going for 16% then you FG could turn out much sweeter than mine is at the moment.
Did you add all three packets at the same time or separately (like every other day)? My ingredients, as you could imagine, has a large grain bill along with four pounds of sugar. I'm considering letting the yeast ferment out the grain sugars first then adding the simple sugars afterwards into the primary.
Did you add all three packets at the same time or separately (like every other day)? My ingredients, as you could imagine, has a large grain bill along with four pounds of sugar. I'm considering letting the yeast ferment out the grain sugars first then adding the simple sugars afterwards into the primary.
It's not a question of complex sugars or not ( which are only present in small amount), but mostly a question of alcohol tolerance.
Completely agree. My point was if he was worried about the ABV tolerance of Notty, then having it chew through a lower OG malt wort before adding the bulk of his simple sugars isn't a terrible strategy.
All the Notty-fermentable complex sugars would be gone by that point, and if Notty fails to bring the sugar additions down because the ABV gets too high then there are a number of other options for re-pitching that will ensure complete attenuation of the added simple sugars.
The risk with feeding sugar later, is the same as with step feeding though. You may strain the yeast creating off flavours. Though I have no experience with that . But urg your steps seem fine to at least prevent bottle bombs. Though I'd add oak after the champagne yeast for better flavour control. There are also great YouTube vids for oven toasting your oak.
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