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- Jan 17, 2017
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I'm wanting to brew a dopppelbock. With my current grain bill, the estimated og and fg, the final ABV will be an estimated 11.3%. I'm struggling to find any lager yeast that is listed as tolerating an ABV this high. I plan on doing a big starter, doing cell counts under a microscope, hitting the final cooled wort with a good dose of oxygen, and pushing fermentation temps higher during the end of fermentation. I was going to use Wyeast 2206 Bavarian Lager. I've never attempted to push a strain past its ABV point before and I'm curious if anyone has any experience with this, if it's feasible, or any alternative yeast strain suggestions?