Re Yeasting For Priming A High Alco Beer

[GUB]

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.

 

[Trent]

From what I have been lead to believe, most of the dried yeasts that you will find have an alcohol tolerance around the 11% mark. I know of some extremely experienced brewers that will use dried yeast to prime beers in the 10% and up arena, so 9.25% will be a piece of cake.
Good idea to re-yeast a big beer, just do what you normally do, and you will be fine.
T.

 

[raven19]

Or maybe a champagne dry yeast, which has even higher alcohol tolerance.

 

[Wolfy]

Can the standard LHBS dry yeast handle these alcohol levels?

Does the 'standard LHBS dry yeast' have a name?
For example Safale US-05 has an alcohol tolerance of about 10%, but Safbrew S33 is about 11.5%.

 

[GUB]

Does the 'standard LHBS dry yeast' have a name?
For example Safale US-05 has an alcohol tolerance of about 10%, but Safbrew S33 is about 11.5%.

It is a Safale yeast but not sure on the number. But by the looks of the % you gave, we should be sweet.

I did think about a champagne yeast but we have already grabbed our ingredients. I'll remember that for next time.

Thanks for the input.

 

[Trent]

Why would you put champagne yeast into beer? IMHO, it probably best belongs in champagne. It could be argued that it is a good yeast to put into a very high alcohol beer when it is still in the fermenter to help finish off, but in the bottle? I have never used it as a bottling yeast (as the highest alcohol beer I have done is 11%), but I would be very cautious about putting such an attenuative yeast into a beer that more than likely has an SG of 1.016-1.024 at bottling. Of course, I could be wrong. But unless you are over 12% alcohol, I would stick with using beer yeast.
T.
EDIT - Spelling

 

[MHB]

The most "Generic" yeast in Australia would be the good old Mauri Foods 514, its alcohol tolerant to 9.5%View attachment 39298
One of the best Bottling Yeasts is (in my opinion) is Saf S-33.View attachment SafbrewS_33.pdf
Trent knows what he is talking about an it's well worth paying attention to what he says
MHB

 

[Gulpa]

Ive had some success with US05 for a 13% beer that wouldnt carb.

cheers
Andrew.

 

[GUB]

Brilliant. All good ideas, thanks. Say no to Champagne as a primer, but yes to some of the Safale yeasts. Luckily the LHBS has these!