PrometheusBierus
New Member
I'm going to bottle a 10% abv Bourbon Vanilla Imperial Porter today and I'm concerned that the yeast will not be capable of eating the priming sugar.
The yeast I used is US-05 and at 10% I'm thinking the yeast are probably crapped out.
Is adding a little bit of a yeast like T-58 at bottling time too risky? On the Fermentis.com website it has a higher alcohol tolerance than US-05. T-58 goes up to 11.5%.
I just dont want to find out that T-58 eats up more of the original sugars and blows up any bottles. The FG was 1.027.
I've read of people having issues when bottling/priming high alcohol beers. The yeast is just sometimes finished and wont eat the priming sugar. Anyone here have any issues with this?
Thanks!
The yeast I used is US-05 and at 10% I'm thinking the yeast are probably crapped out.
Is adding a little bit of a yeast like T-58 at bottling time too risky? On the Fermentis.com website it has a higher alcohol tolerance than US-05. T-58 goes up to 11.5%.
I just dont want to find out that T-58 eats up more of the original sugars and blows up any bottles. The FG was 1.027.
I've read of people having issues when bottling/priming high alcohol beers. The yeast is just sometimes finished and wont eat the priming sugar. Anyone here have any issues with this?
Thanks!