I brewed a high gravity beer. OG was 1.082 and FG was 1.014. Brewers Friend has the ABV calculated at 8.93%. Any idea if I will be able to bottle this and get it to carbonate? Yeast was Safale-05. I think the top end for S-05 might be 9.5%. Wondering if I will have to keg it.
Bottle Condition High Gravity Beer
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ColoHox
Compulsive Hand Washer
Yes, you can bottle condition this beer. Expect it to take a long time though, maybe a few months.
Consider adding freshly rehydrated S05 along with your priming sugar. Fresh yeast usually speeds up the process, but it is not required.
Consider adding freshly rehydrated S05 along with your priming sugar. Fresh yeast usually speeds up the process, but it is not required.
mrdauber64
Well-Known Member
Yes, 9% will carbonate fine. I routinely bottle condition 10% and higher. I bottled a 14% RIS a couple weeks ago but I added a half packet of champagne yeast at bottling and it is already carbed up.
Good luck!
Good luck!
slym2none
"Lazy extract brewer."
I think I have typed this out a half-dozen times now, and will probably end up typing it out at least a half-dozen more in the future:
Early on in my brewing career, I made a 12% barleywine using US-05. Not only did it do fine in fermenting, but it carbed everything up nicely, no additions needed. I had heard it might take a while to carbonate, but that's no matter since it needed to age for at least 6 months anyway - however, of course I sampled one about 6 weeks in, and it was fine in every way. Carbonated nicely, nice head, and while I thought the flavours needed to "marry" longer, it was certainly drinkable right then.
Note - this was one entire packet of yeast in a 2.5 gallon batch. If you have a 5 or 6 gallon batch, I'd pitch two packs.
Early on in my brewing career, I made a 12% barleywine using US-05. Not only did it do fine in fermenting, but it carbed everything up nicely, no additions needed. I had heard it might take a while to carbonate, but that's no matter since it needed to age for at least 6 months anyway - however, of course I sampled one about 6 weeks in, and it was fine in every way. Carbonated nicely, nice head, and while I thought the flavours needed to "marry" longer, it was certainly drinkable right then.
Note - this was one entire packet of yeast in a 2.5 gallon batch. If you have a 5 or 6 gallon batch, I'd pitch two packs.
Thanks for the replies. Glad to hear I can bottle this as I'm not sure I want a keg of high ABV beer taking up room in the fridge. It would take awhile to get through it.
I brewed this 27 days ago. Rack it from primary to secondary a week ago and added the spice tea. There's a very thin layer of sediment in the bottom of the carboy. Should I stir that up into suspension before bottling or rack off of it when I add the sugar? The clarity looks pretty good at this point. I did not cold crash it but am wondering if I did if that would pull more yeast out of suspension that I will need for bottle conditioning? Thoughts on that would be appreciated.
I brewed this 27 days ago. Rack it from primary to secondary a week ago and added the spice tea. There's a very thin layer of sediment in the bottom of the carboy. Should I stir that up into suspension before bottling or rack off of it when I add the sugar? The clarity looks pretty good at this point. I did not cold crash it but am wondering if I did if that would pull more yeast out of suspension that I will need for bottle conditioning? Thoughts on that would be appreciated.
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