anotherbeerplease
Well-Known Member
I brew a high abv stout for the holidays every year; this year it's around 14%.
It has been aging in the carboy for maybe 8 months, so the only way to bottle condition will be to add yeast. I am new to bottle conditioning - normally I keg.
I am concerned that whatever yeast I add will just die in the bottle due to the high abv, and produce off flavors. Has anyone delt with this, any suggestions? What yeast should I use? Thanks very much!
It has been aging in the carboy for maybe 8 months, so the only way to bottle condition will be to add yeast. I am new to bottle conditioning - normally I keg.
I am concerned that whatever yeast I add will just die in the bottle due to the high abv, and produce off flavors. Has anyone delt with this, any suggestions? What yeast should I use? Thanks very much!