Simple: Imperial Stout

[mac_1103]

There was a recent topic on re-pitching CBC-1 (link) with a happy ending. Note that the OP in that topic was using 22 oz bottles.

Also note that it was an 8% ABV beer, not 13.

 

[BrewnWKopperKat]

There was a recent topic on re-pitching CBC-1 (link) with a happy ending. Note that the OP in that topic was using 22 oz bottles.

Also note that it was an 8% ABV beer, not 13.

With primary fermentation, in 'hostile' environments (high OG, low pH, etc) one pitches more yeast. I would anticipate that this is also true when fermenting simple sugars in a bottle.

In the topic I mentioned, OP ran an experiment on a couple of bottles. The results were good. So OP applied the results to the remaining bottles.

So for a 12 oz bottle of a 13% stout, rather than 1/64 tsp of CBC-1, try 1/32 tsp of Lalvin EC-1118 (or Red Star Premier Blanc). Or maybe experiment with 3 bottles (one bottle per yeast strain).

 

[yard_bird]

Opened up the second draft (July 2024) of this beer and am pleased. At this point, the sugary flavor has subsided and am pretty happy with it.

Surprisingly it’s not a hit at homebrew club, though the feedback is a few months old. Comments were “gotta be in the mood for it”, “soy sauce”, and “I don’t like stouts”. All fair.

Asking non-beer drinkers: I get “jaegermeister”, “red wine”, “port”, “cherries”. I’m floored no one picks up on the graham cracker/pie crust/toffee/toasted marshmallow but I know what the ingredients are and am likely biased.

Carbonation has not improved. Aroma and flavor have.

 

[Hoochin'Fool]

@yard_bird:

"Soy sauce" notes are what you get when a big stout has oxidized way too much. My sister-in-law gifted me a 2015 Goose Island BCBS bottle recently, and it was a dumper in 2024.

Bummer about the lack of carbonation. For everything I brew above 9% abv, I use EC-1118 (cuz it's dirt cheap and neutral) to guarantee bottle-carbonation in 2 weeks.