Bottle conditioning a high gravity beer

[simcoecitra]

Hi all,

This is my first question posted on here. I thought if there was anywhere I could find the answer, it was on JBK!

I am currently working on a recipe for an Imperial IPA which should finish out at 9.5% abv. I don't have the kit to force carbonate so have always bottle conditioned my beers.

My worry is that the yeast will be too knackered by the time it comes to carbonate in the bottles. The other option is to add some dry yeast to the bottling bucket with the priming solution, but would the high alcohol level inhibit the yeast?

All advice much appreciated.

All the best,

Shane

[Mr. Dripping]

I think Nottingham yeast would tolerate the alcohol.
There is also another Danstar yeast called CBC-1 that is specifically designed for cask and bottle conditioning.....I don't know if this product is available in 'homebrewer friendly' size packs though.
I've used Safale s-33 successfully to bottle condition a RIS that I'd bulk aged in a corny for 6 months so. I can't remember the dose I used, so hopefully someone can advise on that......from memory, you won't need a lot though.

[simcoecitra]

Thanks for the reply, Mr Dripping.
I searched t'interweb for the CBC-1 and that led me to another similar product, Safale F2, which is available in smaller quantaties from Malt Miller.
http://www.themaltmiller.co.uk/index.ph ... ductId=426

Sounds like this might do the job. Will probably rehydrate 4 or 5g and add to bottling bucket.

All the best,

Shane

[Jocky]

My 7% IPA recently had no such problems... I think you will be fine, after all the yeast got you to 9.5%.

[MTW]

I've successfully conditioned a 10.5% beer. Just make sure you keep the bottles proper warm (like 23C) for 3-4 weeks or more to be sure it's all done. If you were lagering for a period, then some reseed, but I doubt you'll be doing that with a nice hoppy IPA where you want the aroma hop oils to be in good shape. There won't be a problem with alcohol tolerance, it just may be a bit slower than a 4% pale.

[simcoecitra]

Thanks for the responses, folks. I won't bother reseeding and just trust the yeast to do it's stuff.

Cheers,

Shane

[lord groan]

just been wondering the same thing, I bottled a 9.5%ish RIS a couple of weeks ago, OG was 1090ish, FG 1020, I did wonder if having stopped at 1020 the residual yeast would be able to condition it. I left it under the stairs after bottling so its been at about 20-24c since then, after reading this thread I've just shone a torch into the bottom of the bottle and I've got 1-2mm of yeast sediment so I reckon its conditioning fine.
worry over

[Rookie]

A couple of years ago I brewed a 10% barleywine with S-04 that carbed fine.

[MashTim]

I've bottled conditioned an 8.5% Belgium with Safale F2, it's come out perfect and it's getting better