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Bottle conditioning a 15.5% 15 gallon batch of malted coffee quad stout
I agree and have considered that. A reason for using wine bottles. The original gravity could only be estimated because of the non fermentable adjuncts and lactose. The distillers yeast died because it was added dissolved and not up to a high alcohol content and it gave off stress odors akin to...- Under Pressure
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- Forum: Fermentation & Yeast
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U
Bottle conditioning a 15.5% 15 gallon batch of malted coffee quad stout
About 5 years age we tried champagne yeast and in my experience it does not age well and can cause foaming. Not sure if it resorts to eating proteins or dead yeast. Right new I’m training a half gallon of WL 099 super high gravity in a 3 gallon carboy filling with pure oxygen, feeding it weekly...- Under Pressure
- Post #5
- Forum: Fermentation & Yeast
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U
Bottle conditioning a 15.5% 15 gallon batch of malted coffee quad stout
Greetings we started out with a recipe of 25% abv dark grain and rested 5 pounds of organic roast. plus 3 pounds chocolate nibs. added the coffee in bags 15 minutes prior to the end of a 120 minute boil. Resting every 30 to add hops. Subtracting nonfermentable and it is estimated 20% abv. The...- Under Pressure
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- Forum: Fermentation & Yeast