AlmostWitty
Active Member
There's a bit of a story behind it, but I pitched wyeast 1272 American Ale II when I wanted to pitch wyeast 1762 Belgian Abbey Ale and I've got my beer already well past the 10% tolerance that wyeast lists for 1272 (just over 12%) and I'm wondering if anyone has experience that says that the yeast will work well enough to bottle carb at this abv level.
My other thought is to go get some cheap dry champagne yeast, rehydrate, pitch, see if I get any additional fermentation over a week, then bottle as normal with additional priming sugar. Thoughts?
My other thought is to go get some cheap dry champagne yeast, rehydrate, pitch, see if I get any additional fermentation over a week, then bottle as normal with additional priming sugar. Thoughts?
