eaglehoo
Active Member
Evening, all
I currently have an imperial brown (or old ale, if you prefer) in the primary, fermenting with Nottingham ale yeast (dry yeast, but made a 1-pint starter anyway.) After post-pitching sugar additions, the OG would be around 1.090, and expected ABV around 9%. Given the high ABV, would I be best served adding some champagne yeast or other extra yeast at bottling to assure carbonation?
I know perfectly well that high gravity beers take longer to carbonate, it's just that I'm tired of having carbonation issues with my strong beers. I just had a double IPA that had zero carbonation after 4 months in bottles. I opened all bottles, added champagne yeast, and had perfect carbonation in 2 wks. Suggestions? Thx.
I currently have an imperial brown (or old ale, if you prefer) in the primary, fermenting with Nottingham ale yeast (dry yeast, but made a 1-pint starter anyway.) After post-pitching sugar additions, the OG would be around 1.090, and expected ABV around 9%. Given the high ABV, would I be best served adding some champagne yeast or other extra yeast at bottling to assure carbonation?
I know perfectly well that high gravity beers take longer to carbonate, it's just that I'm tired of having carbonation issues with my strong beers. I just had a double IPA that had zero carbonation after 4 months in bottles. I opened all bottles, added champagne yeast, and had perfect carbonation in 2 wks. Suggestions? Thx.