Bottling Triple

[stigs]

Finally, tonight...

Couple questions:

Primary went from 1.082 > 1.018. Spent 6wks in secondary now down to 1.011, 9.5% ABV.

Do I need to add more yeast before bottling, due to high ABV and time spent in secondary?

Also, most priming sugar sites are saying 1.9-2.4 volume CO2 for a Triple which seems way low to me. Was thinking more around 3.0, maybe a touch higher, will my (standard brown) bottles hold up to that much?

Thanks!

 

[Nateo]

Brown bottles won't tolerate over 3.0, I'd shoot for 2.7 to be on the safe side.
Don't add any more yeast, just give the bottles at least 3 weeks to carb up.

 

[bknifefight]

3 weeks is a LOW estimate for a beer at 9.5% to carb up. Give them 3 months and it will taste much better, trust me. I did a tripel at about 10% in March and now it is just starting to taste fantastic. Unfortunately I only have a 6 pack left.

 

[stigs]

Thanks for the info. I primed for 2.8 to be safe. Dont plan on touching these for at least a month, most likely a few.

 

[ReverseApacheMaster]

If you add fresh yeast it will carb and condition faster because your fermenting yeast are tired and stressed. However, it not is required. I used yeast washed from a 9% beer to brew a 10.5% beer.

Both of these beers were brewed in the late summer. I tried a bottle of the first one I brewed. I can tell there is a great beer flavor underneath but right now it is way, way, way too hot with alcohol. I am incredibly stoked to try it once it mellows.