My wife and I are making a 1 gallon extract batch of 14% barleywine, at her request. We planned on using US-05. Last time we made a 10% brew, it took 7 weeks to bottle-carbonate.
I'm afraid that 14% will kill any amount of yeast we add to it. What can we do to make sure the yeast is happy and healthy enough to carbonate?
Thanks in advance!
I'm afraid that 14% will kill any amount of yeast we add to it. What can we do to make sure the yeast is happy and healthy enough to carbonate?
Thanks in advance!