TheCollective
New Member
We brewed a beer with an original gravity of ~1.1. We fermented with Wyeast American Ale 1056 which has an alcohol tolerance of 11%. If our original ABV was higher than the yeast's alcohol tolerance, will the beer eventually carbonate? It has been bottled for over 3 weeks and has not yet carbonated. We heard that higher gravity beers take longer to carbonate, but did we kill our yeast? If so, could we repitch with a yeast that has a higher alcohol tolerance, such as champagne yeast?