I just brewed a Russian imperial stout and I screwed up. I boiled off too much and ended up with an OG of 1.124. As per the recipe (Czar's Revenge) I pitched US-05 yeast.
But that yeast won't be able to ferment it all the way. It's alcohol tolerance is around 9-11%. It won't be able to finish fermenting this down to the proper final gravity.
Worse yet: I bottle condition. The yeast won't be able to process the priming sugar and carbonate the beer.
The yeast is going to stall out around 1.050. What can I do to finish up the ferment and allow enough tolerance for bottle conditioning?
Thanks.
But that yeast won't be able to ferment it all the way. It's alcohol tolerance is around 9-11%. It won't be able to finish fermenting this down to the proper final gravity.
Worse yet: I bottle condition. The yeast won't be able to process the priming sugar and carbonate the beer.
The yeast is going to stall out around 1.050. What can I do to finish up the ferment and allow enough tolerance for bottle conditioning?
Thanks.