Alright, let me first start off by saying this extract batch was a complete and total experiment.
I used an Imperial Blonde Ale kit from Brewer's Best to host my attempt at creating a high ABV flavor packed beer, and seeing how the end result came about.
I knew I was going to be shooting for +10% ABV, so before I started brewing, I picked up an extra pound of Golden DME from the local brewstore. After brewing, I added about 1.5lbs of boiled table sugar 3 days later. 3 days after that, I added a pound more. 3 days after that, I added around another 1.5lbs to that as well. I have transfered to secondary, but I'm worried that my yeast now won't have the constitution to keep up with all of the added sugar, and I'm also afraid it won't be able to survive in such a high alcohol setting. I used Safale US-05 dry yeast.
I'm at a point now where I can either just hope for the best, and pray that the yeast is still strong enough to carbonate when I rack to bottles. Or I'm also trying to figure out if there is a way I can assist the yeast without doing more damage.
Something else I'm thinking about, is maybe adding a different strain of yeast (a high grav yeast), but something tells me that this would probably be a horrible, horrible idea. Though I am looking for any advice that anyone has on this because for better or worse, it's still an option in my mind.
I used an Imperial Blonde Ale kit from Brewer's Best to host my attempt at creating a high ABV flavor packed beer, and seeing how the end result came about.
I knew I was going to be shooting for +10% ABV, so before I started brewing, I picked up an extra pound of Golden DME from the local brewstore. After brewing, I added about 1.5lbs of boiled table sugar 3 days later. 3 days after that, I added a pound more. 3 days after that, I added around another 1.5lbs to that as well. I have transfered to secondary, but I'm worried that my yeast now won't have the constitution to keep up with all of the added sugar, and I'm also afraid it won't be able to survive in such a high alcohol setting. I used Safale US-05 dry yeast.
I'm at a point now where I can either just hope for the best, and pray that the yeast is still strong enough to carbonate when I rack to bottles. Or I'm also trying to figure out if there is a way I can assist the yeast without doing more damage.
Something else I'm thinking about, is maybe adding a different strain of yeast (a high grav yeast), but something tells me that this would probably be a horrible, horrible idea. Though I am looking for any advice that anyone has on this because for better or worse, it's still an option in my mind.