1.130 SG? Yeast question

[andypenning]

Hydrometer reading at start of boil (cooled to 70 degrees F) = 1.060. Thats the full volume.

I'm doing a double IPA and was shooting for 1.096. Details of the recipe are here if you care, but not necessary:

https://www.homebrewtalk.com/showthread.php?t=75635

I didn't reply to the above thread cause my question is more about general technique of high gravity and yeast.

So since i had a total wort volume of 2 gallons, I added 1.5 lbs DME to bring it up closer to target (I don't have a scale so I split a 3# bag in half).

I ended up boiling off 1/2 Gallon, and the SG was 1.130! Wow I was way off somehow.

I'm going to try to ferment it anyway. :rockin: Will the Safale 05 do anything or do I need to use champagne yeast? Or maybe there's something else? Its sitting in the 1/2 gallon primaries with blow off hoses now. Its a shame cause this is all about recipe formation and I can't imagine trying to duplicate this. Having fun learning though!

I did stir before all hydrometer readings.

 

[ohiobrewtus]

You might need to try WLP099 for this sucker.

 

[andypenning]

thanks for the help! need to check LHBS.

From WL web site:
Most fermentations will stop between 12-16% ABV unless these high gravity tips are performed:

http://www.whitelabs.com/gravity.html

If i don't use the tips and get 12%, will it be safe to bottle?

 

[ohiobrewtus]

thanks for the help! need to check LHBS.

From WL web site:
Most fermentations will stop between 12-16% ABV unless these high gravity tips are performed:

http://www.whitelabs.com/gravity.html

If i don't use the tips and get 12%, will it be safe to bottle?

The risk of bottle bombs isn't about the alcohol content, it's about the FG of the beer. If it only gets to 1.026 or higher then you may want to toss is onto a neutral yeast cake to see if you can get it to drop before you bottle it. A FG that high could produce bottle bombs.

If you're in the sub 1.020-1.024 range you should be able to bottle with no problems regardless of alcohol content.

This all assumes, of course, that you are carbonating to less than 3.5 volumes of co2 (which most beer styles are). Anything more than that and thin bottles may not be able to handle the pressure.

 

[andypenning]

The risk of bottle bombs isn't about the alcohol content, it's about the FG of the beer. If it only gets to 1.026 or higher then you may want to toss is onto a neutral yeast cake to see if you can get it to drop before you bottle it. A FG that high could produce bottle bombs.

If you're in the sub 1.020-1.024 range you should be able to bottle with no problems regardless of alcohol content.

This all assumes, of course, that you are carbonating to less than 3.5 volumes of co2 (which most beer styles are). Anything more than that and thin bottles may not be able to handle the pressure.

Great, thanks! I appreciate the specifics.