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Friend and I are brewing a 10% ABV English Barleywine soon. Met last night to finish recipe, and were discussing bottling after probably a month-long primary and 2-3 month secondary. He has not had much luck getting carbonation after that long with such high-alcohol beers, even with adding fresh yeast at bottling.
Any tips or thoughts on how to ensure yeast can prime bottles of a 10% brew?
Any tips or thoughts on how to ensure yeast can prime bottles of a 10% brew?