Recent content by Evilbuck

About half a packet of champagne yeast rehydrated in about 8oz of distilled water. I used a straw to transfer the yeast to each bottle by sticking the straw in the yeast slurry, capping the end with my thumb, and letting go in the bottle. I would get about an inch of slurry in each straw.

A slight hiss, but flat beers. I repitched about 2/3rds with champagne yeast this week, one bottle was fully carbed when I opened it. I decided to see how the others will play out with a little more time.

Between 64-68F degrees. My house has its own microclimates, so I recently moved them somewhere closer to 68-70F.

5 gallon.

Wine or Champagne, any preference for any reason? I've had suggestions for using Champagne yeast for other High Gravity beers when I bottle them. Just curious why one over the other.

Agreed, which is why I'm a bit anxious and unwilling to be patient. Kinda hoping I can solve this shortly.

I'm not sure. I just know it's not carbonating and am wondering if the yeast didn't have it in it to carbonate after the 10%+. - Not sure if I had enough yeast. - My understanding is the champagne yeast would be more tolerant to higher abv and only eat the easily digestible sugars (the corn...

I have a strong IPA 10.1%, and it's barely carbed. It's been 4 weeks since I bottled. If it weren't an ipa, I'd wait it out. What is the process for repitching champagne yeast? How much do you add to each bottle? Should I make a starter and pitch the slurry? Any advice would be helpful.

Morebeer's Nate's citrus bomb