replacement
Member
Ive searched but havent come across a situation quite like this: lets call it an experimental brew along the lines of a Belgian double IPA, or something like duvel tripel hop.
Ill cut to the chase and ask if anyone would use additional dry yeast at bottling for a 10%+ abv brew that has been cold crashed in a secondary over the course of 2-3 weeks, and fined with gelatin for a few days. If I add some S05 (1-2grams, rehydrated) to the bottling bucket would it help it carb, or would the high abv just stress and kill it off?
For more detail the recipe was extract + 1lb sugar, and a 2l 3711 starter took it from 1.090 down to 1.007 in 2 weeks. At that point I transferred to a secondary to help drop out some of the 3711 (very low floc). I chilled the secondary (40F) for a little over a week then moved back to room temp and dry hopped with pellets. I bagged the pellets and was planning on going right to bottling after 7-10 days, but it got extremely cloudy/hazy. Im not sure if it was all hop particles, or some yeast came back into suspension. So it went back in the fridge and after a week with no noticeable improvement I fined with gelatin.
I know that after a short cold crash there should still be plenty of yeast to carb, even with gelatin fining; but Im thinking that what is left is stressed after attenuating out a big beer and going through temp changes (down to 40F, back to room temp, down to 40 again and then back to room temp to condition), plus I dont want to wait months and months for this to carb since its supposed to be hop forward. Thoughts or suggestions?
Ill cut to the chase and ask if anyone would use additional dry yeast at bottling for a 10%+ abv brew that has been cold crashed in a secondary over the course of 2-3 weeks, and fined with gelatin for a few days. If I add some S05 (1-2grams, rehydrated) to the bottling bucket would it help it carb, or would the high abv just stress and kill it off?
For more detail the recipe was extract + 1lb sugar, and a 2l 3711 starter took it from 1.090 down to 1.007 in 2 weeks. At that point I transferred to a secondary to help drop out some of the 3711 (very low floc). I chilled the secondary (40F) for a little over a week then moved back to room temp and dry hopped with pellets. I bagged the pellets and was planning on going right to bottling after 7-10 days, but it got extremely cloudy/hazy. Im not sure if it was all hop particles, or some yeast came back into suspension. So it went back in the fridge and after a week with no noticeable improvement I fined with gelatin.
I know that after a short cold crash there should still be plenty of yeast to carb, even with gelatin fining; but Im thinking that what is left is stressed after attenuating out a big beer and going through temp changes (down to 40F, back to room temp, down to 40 again and then back to room temp to condition), plus I dont want to wait months and months for this to carb since its supposed to be hop forward. Thoughts or suggestions?