Re: Carbonating already bottled conditioned high gravity beer.
Posted by Glen - Wed 2/2/00 18:00 - 1 of 4

Rob,
Sorry for being unclear! I did the test bottles (experiment) to see if my priming sugar was viable! When I confirmed that it was...( by my experiment working) I boiled 4 ounces of water and rehydrated 1/2 oz.of Nottingham. I then put 2 nice drops in each bottle, from a sanitized eye dropper.( I thought this wasn't much...but it is enough!)
About the Nottingham...I have no idea how much alchohol it can handle, but in my case it worked.....and this Barley wine was pretty large. If you are brewing belgians....you might want to try a yeast that is more in style. I chose the Nottingham because I believed that it wouldn't interfer with the beer that I had.
The procedure you outlined in the previous note will work. That is what I will do from now on, whenever I brew a high gravity beer!!!( as I don't want to go through this again!!) LOL!! I had already added the priming sugar and bottled...and 1 month later.....zilch!!
Best of luck with your brew.......Glen

Re: Old Peculiar
Posted by kelvin - Sat 7/14/01 8:27 - 2 of 4, Reply to 1

All grain would be good as well

Re: Paul, bearcat, BillR? please take a look
Posted by Paul A. Borowski - Wed 10/23/02 9:01 - 3 of 4, Reply to 2

Bill: I made a 9% Alcohol beer many months ago and had the same problem. This beer turned out flat - but it was rather good tasting anyway! I guess I am not a purist that requires a lot of head on my beer. An over abundance of alcohol will kill the yeast and the yeast stops using up the sugars in the liquid and then likewise stops producing alcohol!

I would not trash this batch at this point in time however! If there is any sweetness or viable yeast left in the beer - this early in its life - then I would say let it remain in the bottles for another six to seven weeks. You have absolutely nothing to lose by waiting!

If you add more yeast at this time - the alcohol may kill it and if the yeast is already dead then it would be senseless to add any more sugar.

Just wait!

Good Luck & Prost! Let me know how it turns out!!!

Paul

Re: Irish Moss
Posted by BigTattoo - Fri 4/15/05 6:39 - 4 of 4, Reply to 3

Like Big Nick said, I think your only problem will be from too much breakdown of the Irish Moss and losing it's effectiveness. Other than that I don't think you have any issues.

BigT