My current beer is northern brewer double ipa with 1.5# of orange blossom added, and two packages of wyeast 1056 american ale. It's been 12 days since brewing day and fermentation appears to be according to plan. The starting gravity was 1.120, and now here are my concerns:
The original recipe was suppose to be 1.086 and now should I have concerns about the yeast stalling due to the alcohol being to high?
I plan to rack this to a 5 gallon carboy for clearing after it's been in the primary fermenter for three weeks. I also plan to dry hop one week before bottling. How long should this clear in my 2nd carboy and at what temperature?
Last question is about priming solution. I usually use two thirds cup of sugar but have read with higher gravity batches I should decrease priming sugar to either one quarter or one half cup sugar to avoid increased sweetness. I do intend to add another package of yeast at bottling to insure carbonation.
Any tips would be appreciated. Thanks.
The original recipe was suppose to be 1.086 and now should I have concerns about the yeast stalling due to the alcohol being to high?
I plan to rack this to a 5 gallon carboy for clearing after it's been in the primary fermenter for three weeks. I also plan to dry hop one week before bottling. How long should this clear in my 2nd carboy and at what temperature?
Last question is about priming solution. I usually use two thirds cup of sugar but have read with higher gravity batches I should decrease priming sugar to either one quarter or one half cup sugar to avoid increased sweetness. I do intend to add another package of yeast at bottling to insure carbonation.
Any tips would be appreciated. Thanks.