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Is there a yeast that will break down complex sugars like maltotriose, but is still tolerant of 10% alcohol??

I only use dry yeast, easier to get in Germany. I used Lallbrew london which has a tolerance of 12%. Ill go for Nottingham next time, 14% tolerance.

I forgot to mention, the yeast is at about 63% attenuation now. I was (probably wrongly) hoping for 70%. Thats another reason i think it's done.

Yes good thought. I set every malt over 400EBC to not fermentable to take that into account. You're right that most calculators don't do that well. Lactose and maltodextrin are automatically set to not fermtened

It's my own recipe and from Brewfather. I was very conservative with unfermentables. Was expecting that or even lower

London has a tolerance of 12%, so should be OK.

I brewed an Imperial stout and left it in a Glas bulb for 300days, tastes great. This one was better planned (but not good enough) but I put so much stuff into it that's it's really expensive. Loads of lactose, maltodextrin and PB2. I really need this to be good 😁

That it's true, patience isn't my strong side

Just didn't move within a week and I heated it to 26C. Very upsetting. Thanks a lot for your input

What Temperature do you suggest?

I was aiming for just over 11% and I'm just under 10%

Yes two weeks

A friend just suggested adding sugar to bump alcohol, it should dry it out a bit. 700g dextrose would lift it to 12% and 1.055. But if the sugar doesn't ferment im f***ed

It took one week, or shorter.

it reached 1.060 a week ago, i increased temp to 26C and shook it a few times. Been like that for a week. I really need to get the gravity down a bit, I put so much work and money into it. I really regret using London yeast, should have gone straight to Notty.

Hi All, so i brewed a very high gravity pastry stout at OG1.130. The FG was supposed to be 1.050. It stoped at 1.060. I used Lallbrew London yeast and didnt count in the not fermenting of maltotriose, so i guess thats whats happened. I pulled 200ml of beer, mixed it with 100ml of water, heated...

The butterfly valve is closed as there's hops in there. If I dump that, flush and open, I'll loose 1l beer and risk oxidation again. Also I thought pushing co2 through there wouldn't do much, as they bubbles are too big.

Yeast is long gone, its double dry hoped and most of the hops is also dumped. There's a ball lock valve on the lid I'm using to pump CO2 into it.

Hi all, i'm trying to force carbonate a very high FG DIPA and it won't get the amount of fizz i'm looking for. My fermzilla is in a fridge at about 3C, I've had 1bar on it for 2 weeks and upped that to 1.5bar for two days. I'm inserting the CO2 through one of the top ball lock valves. The beer...

I'm still sat on the yeasts cake, so no rolling. Blichman stuff is hard to get in Germany. I do have a counter pressure bottle filler at least. How do I figure out a set up for a balanced sampling line? Thanks for the wishes. I'm nervous