We have a bit of a monster beer to bottle Sunday (9.25%) that has been cold conditioning for 2 weeks now. Our normal procedure is to re yeast with a dry yeast, however, we have never had to do it at such high alcohol levels before. Can the standard LHBS dry yeast handle these alcohol levels?
I have a big starter ready for another brew on the same day...should we just use some of that? If so, any idea how much or is it all guess work?
Cheers guys.
I have a big starter ready for another brew on the same day...should we just use some of that? If so, any idea how much or is it all guess work?
Cheers guys.