Hello fellows!
As any one had good experienced good or bad experiences fermenting high gravity brews (approx. 1.100 OG) and bottle carbonating? I couldn't find much related info online.
I will be brewing a RIS next weekend and would like to use 1318 as I will be harvesting some yeast for my next NEIPA from the massive yeast starter I will build for this beer.
Should I drop the planned OG to 1.085-1.090 range to make sure I don't kill yeast from ABV to bottle carb? Or should I use champagne yeast for bottle carbing? I'm going to bottle age for 4-6 months.
Thanks!
As any one had good experienced good or bad experiences fermenting high gravity brews (approx. 1.100 OG) and bottle carbonating? I couldn't find much related info online.
I will be brewing a RIS next weekend and would like to use 1318 as I will be harvesting some yeast for my next NEIPA from the massive yeast starter I will build for this beer.
Should I drop the planned OG to 1.085-1.090 range to make sure I don't kill yeast from ABV to bottle carb? Or should I use champagne yeast for bottle carbing? I'm going to bottle age for 4-6 months.
Thanks!