zickefoose
Well-Known Member
I'm brewing a braggot soon and I really wanna squeeze as much ABV out of it as possible. I'm thinking it will be more like a mead than a red ale (atleast that's what I hope).
Recipe:
15.5 lb 2-row
2 lb Crystal 60L
1.5 lb Crystal 20L
Warrior Hops
Cal Ale and Champagne yeasts
6lbs honey in primary
Here's the question:
A friend of mine said that he brewed a Barleywine that started out at a 1.200 and lagered it, when his krausen started to fall he pitched WLP099 super high gravity ale yeast. He said this dried it out to an even 1.000. I'm just curious if this is possible... would it work? Also, I want to use WLP715 Champagne Yeast instead... will it still dry it out to around 1.000?
I can't seem to get a definite answer out of any calculators.
Thanks
Recipe:
15.5 lb 2-row
2 lb Crystal 60L
1.5 lb Crystal 20L
Warrior Hops
Cal Ale and Champagne yeasts
6lbs honey in primary
Here's the question:
A friend of mine said that he brewed a Barleywine that started out at a 1.200 and lagered it, when his krausen started to fall he pitched WLP099 super high gravity ale yeast. He said this dried it out to an even 1.000. I'm just curious if this is possible... would it work? Also, I want to use WLP715 Champagne Yeast instead... will it still dry it out to around 1.000?
I can't seem to get a definite answer out of any calculators.
Thanks