Timeline for Which is a better fermentation method for high gravity beers?
Current License: CC BY-SA 3.0
4 events
| when toggle format | what | by | license | comment | |
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| Sep 8, 2015 at 1:36 | comment | added | cdegroot | I made a heavy beer basically by dumping a wort made from left-over ingredients on a huge yeast starter - the cake left in the carboy from a previous belgian blonde best (using trappist yeast). Worked like a charm. However, I made it in February aiming for Xmas - these heavy Belgian-style ales want some bottle conditioning time :-). Use a alcohol-resistant yeast and do it all at once. I'm with @wesanyer below that you don't want to dump fresh yeast in a high-alcohol environment. With a generation per 8 hours (IIRC), there is some selection pressure going on to select for alcohol resistance. | |
| Aug 28, 2015 at 14:26 | answer | added | wesanyer | timeline score: 2 | |
| Aug 28, 2015 at 9:06 | comment | added | Phizzy | I should add, depending on the response to my proposed method there is a follow-up question to this to do with the size of the boils for each fermentation stage. | |
| Aug 28, 2015 at 9:05 | history | asked | Phizzy | CC BY-SA 3.0 |