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I had the same in a Imperial Stout made in Sept/09, reached 11% too, but the yeast died and there´s a lot of sugar remaining in the bottle. I made the primming but there´s no carb, after months, what proves yeast death. There´s nothing to do but to use some of the bottles to cook meat. :rockin:

Braggot = Molasses?

Heyheyhey. Actually I´m going for the ales: Porter/Stout/Amber Ale are my favorites. I´m not trying lagers too much - I´ve made one, that turned to crap - cause of the lack of a good temp control (refrigerator). About the supply, I get then at a local supplyer, Bodebrown, here in Curitiba, and...

Guy, this is a amazing tread! Here in Brazil we can only have dry yeast (Fermentis, etc), and any this amazing tread, with that one that show´s how to make a yeast bank, give me a whole new yummylicious set of possibilities!

Welcome, Mr.

Ordinary Bitter weekend. Have some spare fuggles and pale malt that will receive some warm water and US-05!

Hello folks, I´m from Curitiba, Brazil, 1 year homebrewer. As we don´t have many stuff (equipment and supply) around here we need to make stuff happen. Beer regards. :mug:

Mr. Google helped me.