High ABV Stout : advise

[Colin Steven]

Hi All,
I brewed a fairly high ABV stout the other day. Started at 1070 and ended up pitching 5 yeasts (3 dried & 2 out of date liquid) as didnt think anything was happening and ended up with a FG of 1015. Have primed each bottle with 1/2 teaspoon of sugar and bottled. Left for a couple of weeks and tasted and tastes a bit sweet and is under carbonated. What would happen if i emptied all the bottles into a FV adding some more yeast to try and bring the FG down a bit more befpore re-priming and bottling?
Thanks
Col

[Mr. Dripping]

I think 1015 FG is about right for that starting gravity.
If you empty the bottles in to another FV, you will oxidise it.
I would leave it alone for at least 3-4 months.....seems a bit on the young side for a fairly high gravity stout.

[Ben711200]

I think you probably have plenty of yeast already

I agree, that strength (about 7.2 from the first online calculator I found) and style of beer probably just needs to be tucked away for a couple months before you even looked at it. Otherwise you'll have months of disappointing sample bottles and nothing left when it hits its prime. I'm sure it'll be delicious and appropriate for the weather come late autumn!

[Colin Steven]

Thanks fellas.

I am a bit of a novice if you hadnt realised that already! Ended up putting loads yeast in as there was absolutley no head on the wort so thought wasnt working its magic. thou think the 2 out of date liquid yeasts were well past their best anyway! Eventually measured the gravity and realised that it had fermented. Appreciate that it will improve with age but would expect it to taste better than it does at this stage. FYI I dont think there are any issues with infections. Will have to cross fingers and wait and see!

[Mr. Dripping]

I think you'll be fine Colin.
I am terrible at assessing flavours from the fermenter.....I don't know if I'm sensitive to some of the fermentation by-products that are present in young beer, but I am often disappointed with a taster taken while checking gravities, kegging and such like.
Patience dear friend

[Blackaddler]

It's most likely that your yeast has given everything, and there's nothing left for conditioning in the bottle. You could wait a year or more and your beer will still be flat. I've had this happen more than once, with strong beers.

Reprime your bottles with some fresh yeast and a tiny amount of sugar [1/8th teaspoon will do].

For 40 pints, take 0.5gm dry yeast, and rehydrate in 20ml boiled/cooled water as per instructions.

Use a syringe to add 0.5ml to each bottle.

Add the priming sugar and recap bottles.

Wait.

[Normski]

Hi Colin
After priming and capping the bottles, did you put them somewhere warm (20c) for the two weeks?
If not, do it now and they may be fine, given some time.
Norm.


I think you started this brew around the 20th of march. Thats only about 3 weeks ago.
Its way to early to be cracking open bottles of it.
I think you probably have enough yeast still in there to carb and condition. Given Time.
I'd just leave them alone and get brewing something else.

[Blackaddler]

It's an OG 1070 beer. The yeast will be knackered.

[darkonnis]

It's an OG 1070 beer. The yeast will be knackered.

You underestimate it, it is a damn sight tougher than most give it credit for. I never reseed anything, just prime accordingly and no problems at all up to 15% (depends on the yeast of course)

[Ben711200]

I agree with Darkonnis- I've never had yeast give up entirely at up to 10% or so (haven't tried brewing anything higher strength). It may not be at its prime for another brew, but it will carb up the bottles no problem. Just give it a bit of time

[Normski]

His brew had 5 yeasts. I recon there will be a enough left to condition.

[Blackaddler]

His brew had 5 yeasts. I recon there will be a enough left to condition.

That's a good point. We''ll see.

[Deebee]

It's an OG 1070 beer. The yeast will be knackered.

You underestimate it, it is a damn sight tougher than most give it credit for. I never reseed anything, just prime accordingly and no problems at all up to 15% (depends on the yeast of course)

Agree here. I made a barley wine of 11.2 % and pitched nottingham slurry ( a lot)

it went off like a rocket and has primed the bottles perfectly.

In your case though OP it might taste sweet due to the type of yeast you used being maybe low attenuatin? or maybe has something to do with the mash temps and grist.
a 1070 wort is high but not overly so.

let it stand and rest in a nice dark place.