Hello all,
I recently brewed a mini batch of a triple (my first) that's going to weigh in at around 10% ABV when it finishes, I got the recipe out of a Brooklyn Brew shop book and used S-33 for the yeast which shows to be tolerant up to around 11.5% ABV.. To all of you high gravity brewers out there, would you recommend adding a little yeast to the bottles when its time? I have it in secondary now and plan to cold crash for a couple of days before I bottle.
Thanks in advance!
I recently brewed a mini batch of a triple (my first) that's going to weigh in at around 10% ABV when it finishes, I got the recipe out of a Brooklyn Brew shop book and used S-33 for the yeast which shows to be tolerant up to around 11.5% ABV.. To all of you high gravity brewers out there, would you recommend adding a little yeast to the bottles when its time? I have it in secondary now and plan to cold crash for a couple of days before I bottle.
Thanks in advance!