Bottling 13% abv beer

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orangemen5

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I brewed a triple 13 abv two months ago looking to bottle it tonite. Was going to add some yeast at bottling but I don't have a belgian strain on hand. Maybe I don't even need to add yeast since it hasn't been secondaring too long. I do have US-05 and s-04 on hand but would rather use a belgian strain or nothing at all. Do you think there is enough yeast still in suspension to carb the beer. I'm also not in a hurry to carb it. Just don't want it to never carb
 

Qhrumphf

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I'd be worried about the alcohol tolerance of most of those strains. Most beer yeasts (Belgian strains included) seem to cap around 12%, and a number of them lower than that. If I were you, I would use champagne yeast.
 
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orangemen5

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Do you think there's still enough yeast in suspension to carb or do you think the yeast are pretty beat by now.
 

tgmartin000

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The yeast are beat. I've used champagne yeast with good results. About 1/3 of a package for 5 gals.
 

edecambra

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tgmartin000 said:
The yeast are beat. I've used champagne yeast with good results. About 1/3 of a package for 5 gals.
This. Works great
 
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orangemen5

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Champagne it is. Never crossed my mind to use it. I just assumed belgian yeasts were higher tolerant. Never research the high end of it
 

looneybomber

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I normally use EC1118 when I bottle high Abv beers after being in secondary for a while. It's worked great until I bottled a 14.7% stout. That one didn't carb.
 
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