NorwegianAle
Well-Known Member
- Joined
- May 6, 2014
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Hi!
I've been looking to take my brewing to the NeXT Level - meaning; I want to make an Imperial stout, a Belgian Golden strong ale, and possibly some more really strong beers. I've been thinking I want to see if I can push it Beyond 10%ABV, but I'd really like to do so With dry yeast.
I've been looking everywhere for a chart of some kind, ranging dry yeast by alcohol tolerance Level, but I can't seem to find any helpful information. Can you guys give me some help here?
All I can find are technical data sheets from fermentis, danstar/lallemand, mangrove jack's, etc but i find that they can often be vague, some of them just saying "With relatively high alcohol tolerance". What does this mean?
Furthermore - which yeast strian would be appropriate for the beers i mentioned?
Looking forward to any thoughts on the subject!
I've been looking to take my brewing to the NeXT Level - meaning; I want to make an Imperial stout, a Belgian Golden strong ale, and possibly some more really strong beers. I've been thinking I want to see if I can push it Beyond 10%ABV, but I'd really like to do so With dry yeast.
I've been looking everywhere for a chart of some kind, ranging dry yeast by alcohol tolerance Level, but I can't seem to find any helpful information. Can you guys give me some help here?
All I can find are technical data sheets from fermentis, danstar/lallemand, mangrove jack's, etc but i find that they can often be vague, some of them just saying "With relatively high alcohol tolerance". What does this mean?
Furthermore - which yeast strian would be appropriate for the beers i mentioned?
Looking forward to any thoughts on the subject!