alright was up til 2am lastnight getting this beer done and bottling my last batch.
I did a 30min @ 155 steep of:
0.5lbs carapils
0.5lbs flaked oats
0.5lbs 2 row
0.5lbs munich
10lbs amber liquid extract @ 10min
3lbs dextrose @10min
24oz black cherry concentrate @10min
0.25oz magnum @ 60min
0.25oz magnum @ 10min
Pitched 1 liter of stirred up sludge from carboy of the recipe I just did last month which was ready to bottle, same ingredients except 6.7% beer with no cherry concentrate or dextrose. Bottled it lastnight while my wort was cooling, so i poured off 1 liter, plus another small mason jar to store in the fridge.
Have everything in a rope bucket filed with cool water to do the swamp cooler method to decrease temps.
Pitched at 68, it's now sitting at 66
initial SG was 1.112
--- OK now, I ran these ingredients through the Beer Calculus site and it says I should get 12%!!
will this beer ever carb up once I bottle it?
and will my yeast even make it at this %?
the Wyeast version of this Brettanomyces claussenii strain says 12% ABV tolerance. However the White Labs website doesnt show a % for their strain.
What do I do now? let the Brett consume all it can, then if it stalls out pitch something that can withstand higher alcohol?
Need some help, thanks!
I did a 30min @ 155 steep of:
0.5lbs carapils
0.5lbs flaked oats
0.5lbs 2 row
0.5lbs munich
10lbs amber liquid extract @ 10min
3lbs dextrose @10min
24oz black cherry concentrate @10min
0.25oz magnum @ 60min
0.25oz magnum @ 10min
Pitched 1 liter of stirred up sludge from carboy of the recipe I just did last month which was ready to bottle, same ingredients except 6.7% beer with no cherry concentrate or dextrose. Bottled it lastnight while my wort was cooling, so i poured off 1 liter, plus another small mason jar to store in the fridge.
Have everything in a rope bucket filed with cool water to do the swamp cooler method to decrease temps.
Pitched at 68, it's now sitting at 66
initial SG was 1.112
--- OK now, I ran these ingredients through the Beer Calculus site and it says I should get 12%!!
will this beer ever carb up once I bottle it?
and will my yeast even make it at this %?
the Wyeast version of this Brettanomyces claussenii strain says 12% ABV tolerance. However the White Labs website doesnt show a % for their strain.
What do I do now? let the Brett consume all it can, then if it stalls out pitch something that can withstand higher alcohol?
Need some help, thanks!