high grav beer with long ferment time..

Yes BrewDemon and Mr. Beer kits are pretty darn easy but sometime you need a little help from the Borg to get you on the right track. Post your questions here!

Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr

Post Reply
User avatar
zorak1066
Fully Fermented
Fully Fermented
Posts: 341
Joined: Wed Aug 14, 2013 12:58 am

high grav beer with long ferment time..

Post by zorak1066 »

if I let a high grav beer sit in a secondary for 2 months after a month in the primary..

at bottling / priming due I need to add a grain or two of fresh yeast to the bottles?


is there enough yeast still alive after 3 months to carb?

I was thinking of using notty to ferment..
User avatar
ScrewyBrewer
Uber Brewer
Uber Brewer
Posts: 1544
Joined: Tue Aug 13, 2013 9:11 pm
Location: Monmouth County, New Jersey
Contact:

Re: high grav beer with long ferment time..

Post by ScrewyBrewer »

It won't hurt to try using a little more yeast, although I've only force carbonated beer conditioning that long before. The high alcohol and long yeast dormancy time makes me think the beer will be undercarbed without some help.
ezRecipe 'The easy way to awesome beer!'

'Give a man a beer and he'll waste an hour, teach him to brew beer and he'll waste a lifetime'
User avatar
mashani
mashani
mashani
Posts: 6743
Joined: Sat Aug 10, 2013 11:57 pm

Re: high grav beer with long ferment time..

Post by mashani »

I'd personally add yeast, especially if the time in the secondary was at the lower end of the yeasts temperature range. Others might say you don't need to, but that's really a combination of yeast specific behavior as well as time - and temperature even. But Nottingham is highly flocculent, and it's pretty much all going to be dropped out at that point I think regardless of temperature.

It won't hurt to do it in any case.
Post Reply