Increasing the alcoholic value

Share your experiences of using brewing yeast.
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hale

Increasing the alcoholic value

Post by hale » Fri May 23, 2008 5:32 pm

i've just recently started to brew my own lager. As i know, or think i do, yeast dies at around 4-6% because it cannot survive in the alcoholic conditions.
Is there any yeast around that can survive above 6%? Therefore giving me a killer beer. If so, where and how much?

i'm sure someone has asked this before but i couldn't find any posts.

thanks

MightyMouth

Post by MightyMouth » Fri May 23, 2008 5:56 pm

Apparently White Labs WLP099 can ferment beers up to 25%.

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TC2642
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Post by TC2642 » Sat May 24, 2008 1:41 am

Make a weak beer, decant off the yeast cake, put the stronger wort on top of the yeast, ferment, decant and then put an even stronger wort on top of that. I have used this system when I want to make a strong or a very strong beer. Be warned though, the 2nd and 3rd generation yeast will ferment very vigourously. I wouldn't use it beyond it's third generation mind since the chance for mutations increases quite a bit. I have used this successfully with dry and liquid yeast although you may have to do a bit more research if your using liquid since attenuation and flocullation rates may differ.
Fermenting -!
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