Protos
Die Schwarzbier Polizei
Gentlemen, I have a question on how to coax a yeast to ferment a 12%ABV beer down to 14%ABV?
On December 06 I brewed a Hürlimanns Samichlaus clone, OG 1.130. I fermented it in primary for 45 days, as recipe suggested, at slowly increasing temperature with staggered additions of Glucose. The yeast is Saflager S-189, full cake from the previous light batch, brewed specifically for that purpose.
Today, the primary's over: 1.038 SG / 12% ABV / 70% Attenuation instead of the 1.023 SG / 14% ABV / 80% Att. in the recipe. Which is an obvious underattenuanon (though the beer tastes awsome).
From various sources I learned that Hürlimann additionally fermented their Samichlaus with one more strain - a Champaign one. I don't have a Champaigne yeast but I think it could be substituted with a Diastaticus Belgian yeast (which are believed to be genetically close to the Champaigne) - like Belgian Ale M41, f. ex.
Before I pitch M41 for the secondary fermentation, I'd like to ask, what do you think, is it feasible at all, to make a yeast (albeit a Diastaticus and with a lot of remaining fermentables) to work in an environment already at the limit of its stated Alcohol Tolerance of 12%? Is it possible somehow to coax it into fermentation?
Probably, make a starter and pitch at the High Kräusen?
On December 06 I brewed a Hürlimanns Samichlaus clone, OG 1.130. I fermented it in primary for 45 days, as recipe suggested, at slowly increasing temperature with staggered additions of Glucose. The yeast is Saflager S-189, full cake from the previous light batch, brewed specifically for that purpose.
Today, the primary's over: 1.038 SG / 12% ABV / 70% Attenuation instead of the 1.023 SG / 14% ABV / 80% Att. in the recipe. Which is an obvious underattenuanon (though the beer tastes awsome).
From various sources I learned that Hürlimann additionally fermented their Samichlaus with one more strain - a Champaign one. I don't have a Champaigne yeast but I think it could be substituted with a Diastaticus Belgian yeast (which are believed to be genetically close to the Champaigne) - like Belgian Ale M41, f. ex.
Before I pitch M41 for the secondary fermentation, I'd like to ask, what do you think, is it feasible at all, to make a yeast (albeit a Diastaticus and with a lot of remaining fermentables) to work in an environment already at the limit of its stated Alcohol Tolerance of 12%? Is it possible somehow to coax it into fermentation?
Probably, make a starter and pitch at the High Kräusen?