Tips for a high OG D240 candi syrup quad

[BigCrazyAl]

I bottled my quad with EC-1118 yeast. I just rehydrated it and added it to my bottling bucket with my priming solution. At 10.5%, it's in the same range as yours.

Preliminary tastings are quite good, although the color and flavor from the candi sugar aren't where I'd like. It is fully carbonated right where it needs to be though which helps me prepare for the next iteration.

 

[Northern_Brewer]

Sound perfect to me, except the yeast killing part. Cleaning with regular oxiclean and sanitizing with starsan solution would suffice? Or would I need to use bleach or something like that?

No, killer factors don't work like that, they're easily overwhelmed by a big population of sensitive yeast. Think of killer factors as a machete and not a machine gun so you don't need to sanitise every last killer yeast, it's not like Brett or diastaticus in terms of cleaning.

The killer system in yeast is complicated, there's several different kinds of killer factor, the strains that produce a particular factor are obviously resistant to it but not all the non-producers are susceptible to it. Many but not all wine yeasts have a killer factor (usually K2), few beer strains produce killer factors but some do and some of the ones that don't are still resistant.

But going back to the original question - I'd just take a sample of the 1762 beer and put it in a plastic bottle with some priming sugar to see whether it will survive and ferment out all the priming sugar. Then when the rest of it has conditioned after the three weeks, you have an idea of whether you need a new yeast or whether the 1762 is going to be OK.

FWIW there's nothing special about CBC-1 - Lallemand don't even sell it in some markets like the UK. Any high-ABV-tolerant yeast will do, like a wine yeast - it's been suggested that CBC-1 is quite similar to the wine yeast D21 when used for primary fermentation.

 

[Remos112]

So I bottled this beast yesterday and boy did it smell awesome!
Some info:
OG: 1.110
FG: 1.013
ABV: 14.13%
Apparent attenuation: 87%

I am still godsmacked by this high attenuation on such a big beer,
must have made a highly fermentable wort and a healthy hungry pack of yeasts.

I added the lallemand cbc-1 at bottling (2grams) and added 9gr/l of dextrose at bottling.
Fingers crossed this yeast will get the job done, will check one in about two weeks to see where I'm at. Will update then.