So I have my Doppelbock in primary fermentation (ready for February), my next batch of Bethel Blonde Ale starting in 3 weeks, and am starting to plan/build my recipe for a strong pumpkin ale (Thanksgiving).
OG 1.090 to start, and it will be between 10.9 and 11.3% ABV when done.
My question is regarding yeast selection. I am looking at either the S-33 or S-04 from Fermentis. The S-04 was my first thought, but I don't know that it will handle the high alcohol content; the S-33 will cover the range I am hitting much better. I had even thought about the T-58 but don't know how the spices and peppery taste would work with my other spices; probably looking for a cleaner or fruitier feel.
Any thoughts or suggestions would be greatly appreciated!
Mark
OG 1.090 to start, and it will be between 10.9 and 11.3% ABV when done.
My question is regarding yeast selection. I am looking at either the S-33 or S-04 from Fermentis. The S-04 was my first thought, but I don't know that it will handle the high alcohol content; the S-33 will cover the range I am hitting much better. I had even thought about the T-58 but don't know how the spices and peppery taste would work with my other spices; probably looking for a cleaner or fruitier feel.
Any thoughts or suggestions would be greatly appreciated!
Mark