TRoh
Member
I wanted to make hoppy, fruity flavours beer with sweetness and high ABV.
So I used galaxy, mosaic, citra, cascade hop and WLP066 london fog ale yeast.
But the problem is that I added 500g of lactose for sweetness and 1kg of sugar for high ABV.
Because of these, OG is 1.116.
I was worried that yeast couldn't stay alive at high ABV (WLP066 yeast alcohol tolerence is known as 8~12%)
but the primary fermentation is now proceeding for 7 days with active signals (e.g. gas bubbling in the wort)
i didn't check the gravity yet, but if it goes more, then yeast would all die because of high alcohol concentration.
if it all dies, then carbonation in the bottle also would not works well.
do you think I need to add more yeast with higher alcohol tolerence?
In short
Problem 1. too high OG of 1.116
Problem 2. WLP066 has low alcohol tolerence
Question 1. do I need to add more yeast with higher alcohol tolerence?
Question 3. will the carbonation in the bottle go well?
So I used galaxy, mosaic, citra, cascade hop and WLP066 london fog ale yeast.
But the problem is that I added 500g of lactose for sweetness and 1kg of sugar for high ABV.
Because of these, OG is 1.116.
I was worried that yeast couldn't stay alive at high ABV (WLP066 yeast alcohol tolerence is known as 8~12%)
but the primary fermentation is now proceeding for 7 days with active signals (e.g. gas bubbling in the wort)
i didn't check the gravity yet, but if it goes more, then yeast would all die because of high alcohol concentration.
if it all dies, then carbonation in the bottle also would not works well.
do you think I need to add more yeast with higher alcohol tolerence?
In short
Problem 1. too high OG of 1.116
Problem 2. WLP066 has low alcohol tolerence
Question 1. do I need to add more yeast with higher alcohol tolerence?
Question 3. will the carbonation in the bottle go well?
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