It's completely doable if pitching some champagne yeast when bottling. I pitched EC1118 when bottling my ~10% quad and my plastic bottle was shockingly hard in a week.If a 10% beer was carbed it two weeks, I would be STUNNED.
It's completely doable if pitching some champagne yeast when bottling. I pitched EC1118 when bottling my ~10% quad and my plastic bottle was shockingly hard in a week.
Looks like that struck a nerve. Maybe another cup of coffee would help?
Not at all. Post whatever you like. I just don't see the value in bringing in unusual variables that don't apply to the situation at hand, especially when the question is of the beginner variety.
I can absolutely see the value in you starting a new topic along the lines of "hey, get your high ABV beers to carb up quickly!" and explaining your success with champagne yeast additions.
But when a newbie says "my 10% beer isn't carbed in two weeks, what's wrong", the correct answer is "nothing".
Feel free to disagree. I certainly do not own the forum.
Not at all. Post whatever you like. I just don't see the value in bringing in unusual variables that don't apply to the situation at hand, especially when the question is of the beginner variety.
I can absolutely see the value in you starting a new topic along the lines of "hey, get your high ABV beers to carb up quickly!" and explaining your success with champagne yeast additions.
But when a newbie says "my 10% beer isn't carbed in two weeks, what's wrong", the correct answer is "nothing".
Feel free to disagree. I certainly do not own the forum.
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