I'm going to bottle a 9.5% imperial stout soon, and have never bottled a beer this big. I'm wondering if there is anything special I need to do to ensure proper carbonation since whatever yeast is left can't be in great shape I'm assuming. Thanks in advance.
Tips For Bottling a High Gravity Stout?
- Thread starter chewyheel
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Last time I bottled a big one like that, I added some fresh 05 dry at bottling time. Maybe it was unnecessary, but it game me peace of mind as I waited months and months for it to carb.
Oh, and big beers take months to carbonate, so be patient.
Oh, and big beers take months to carbonate, so be patient.
andrewmaixner
Well-Known Member
CBC-1 yeast is specifically sold for that purpose. It specifically lists recommended amounts of yeast to use per vollume based on time-to-carb for high gravities.
I had a couple that were around that %. I just did the priming sugar and kept them warm. They were fully carbed in about 3 weeks. Something you can do to help sometimes is to gently tip the bottles upside down and back then put them back for more time. I have had to do this with a few of my beers, but for the most part I haven't had an issue.
I did have a raspberry wheat that was around 9.2% and it sat in the primary for nearly 2 months and secondary for 5 months ... life issues at the time and using a friend's equipment happened. we were worried the yeast would be dead. They weren't...it took about a month - 5 weeks to carb, but it was great. Drank the last bottle a year after brewing and it was still good.
I did have a raspberry wheat that was around 9.2% and it sat in the primary for nearly 2 months and secondary for 5 months ... life issues at the time and using a friend's equipment happened. we were worried the yeast would be dead. They weren't...it took about a month - 5 weeks to carb, but it was great. Drank the last bottle a year after brewing and it was still good.
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