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Thread: Bottle Conditioning Aged Beer

  1. #1
    Join Date
    Sep 2017
    Location
    Galway NY
    Posts
    1

    Bottle Conditioning Aged Beer

    Hello everybody,

    I'm new here, posting for my first time. I'm getting ready to bottle a Maple Porter that has been ageing for about 1.5 years in a tank with oak added. The alcohol content is around 13% abv. I would really like to bottle condition this, however I'm not sure how much yeast I would need to add to get it to carbonate. I also worry that the alcohol is too high to even support yeast. I replaced the water in the initial brew with Maple Sap that had been condensed down a bit, so it's a very dry beer. My sister owns a winery and recommended using a champagne yeast, as it does well in a higher alcohol beverage, but I don't want to forsake the porter style. One option I have is to brew a fresh batch and blend them before bottling, in hopes that it would condition in the bottle, but once again I don't know if the alcohol would kill off the yeast too soon. Any advice would be greatly appreciated. Thanks!

  2. #2
    Join Date
    Oct 2012
    Location
    .....
    Posts
    21
    I've had really good luck with Safbrew f-2 for bottle conditioning high gravity beers. Its what I would use.

    https://bsgcraftbrewing.com/Resource...safbrew_F2.pdf

  3. #3
    Join Date
    Jan 2014
    Location
    RALEIGH, NC, USA
    Posts
    25

    Lallemand CBC-1

    Hi,
    My name is Caroline and I am the East Coast Manager for Lallemand Brewing yeasts. We have a yeast selected specifically for bottle conditioning, more info (including the technical data sheet) can be found here: http://www.lallemandbrewing.com/product-details/301/

    We have also developed a bottle conditioning calculator specifically for the CBC-1, and it can be found here: http://www.lallemandbrewing.com/brew...ng-calculator/

    In general - champagne yeast is pretty neutral and able to survive harsher environments. You would not be changing the flavor of your product. The innoculation rate for CBC-1 is very small for bottle conditioning, at just 10g of yeast per hL of beer. Feel free to email me with any additional questions you may have.
    cparnin@lallemand.com

    Cheers!
    Caroline

  4. #4
    Join Date
    Jul 2013
    Location
    Idyllwild, CA, USA
    Posts
    94
    I'd vote for CBC-1. I've used it in some pretty harsh sour beer and high-alcohol environments and it's always worked.

    Cheers,
    --
    Don
    Idyllwild Brewpub

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