Happy Beer drinking MF'n Friday HBT!!
My 2011 batch of DFH120, I attempted to carb this up in bottles using a priming solution and it was that day I learned that uber-alcohol brew tends to wipe out the straggling yeast - I can't remember the % off the top of my head but it was right at or around 20. I was left with a slight "hss", but no bubbles, a tasty yet flat liquor.
My 2012 batch of DFH120, which I brewed using my own recipe this time around doubling the hops and lessening the sugar additions, is officially finished at 16% ABV and currently soaking in hops.
Having learned the hard way last year, it seems almost unanimous in the 120 topic I frequent that champagne yeast is going to be our option for bottle carbonation - no strange flavors, tolerance for the alcohol content. I've never used yeast to bottle carb so I'm looking for a walk through.
I'll be bottling a total of 4 gallons - how exactly does this process work? Priming solution + yeast, rack on top of?
Thank you for any help offered!
My 2011 batch of DFH120, I attempted to carb this up in bottles using a priming solution and it was that day I learned that uber-alcohol brew tends to wipe out the straggling yeast - I can't remember the % off the top of my head but it was right at or around 20. I was left with a slight "hss", but no bubbles, a tasty yet flat liquor.
My 2012 batch of DFH120, which I brewed using my own recipe this time around doubling the hops and lessening the sugar additions, is officially finished at 16% ABV and currently soaking in hops.
Having learned the hard way last year, it seems almost unanimous in the 120 topic I frequent that champagne yeast is going to be our option for bottle carbonation - no strange flavors, tolerance for the alcohol content. I've never used yeast to bottle carb so I'm looking for a walk through.
I'll be bottling a total of 4 gallons - how exactly does this process work? Priming solution + yeast, rack on top of?
Thank you for any help offered!