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<DIV>Ted's right on the money. Experience has taught that, if
possible, the traditional kegging or bottling just before or
on achieving your targeted final gravity will provide a
beautiful carbonation & head. But this is very tricky in the bottle
unless you know your yeast! And sedimentation can be considerable as well. Use a
Cornelius (soda type) keg, adjust carbonation and fill bottles off the keg as
needed via counter pressure filler.</DIV>
<DIV> </DIV>
<DIV>Bill</DIV>
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<DIV style="FONT: 10pt arial">----- Original Message ----- </DIV>
<DIV style="FONT: 10pt arial"><B>From:</B> <A
title=mailto:ted_manahan@hotmail.com href="mailto:ted_manahan@hotmail.com">Ted
Manahan</A> </DIV>
<DIV style="FONT: 10pt arial"><B>To:</B> <A
title=mailto:thomas.ramin@comcast.net
href="mailto:thomas.ramin@comcast.net">thomas.ramin@comcast.net</A> ; <A
title=mailto:fcbrewclub@lists.robsims.com
href="mailto:fcbrewclub@lists.robsims.com">fcbrewclub@lists.robsims.com</A>
</DIV>
<DIV style="FONT: 10pt arial"><B>Sent:</B> Wednesday, February 02, 2005 9:37
AM</DIV>
<DIV style="FONT: 10pt arial"><B>Subject:</B> RE: [FCBrewClub] Barely wine
question/yeast question</DIV>
<DIV><BR></DIV>Hi Thomas -<BR><BR>This is a common concern with high gravity
beers. Fermentation (primary and <BR>secondary, and even tertiary) can last
for a couple months. After this <BR>amount of time exposed to a high alcohol
environment the yeast can be very <BR>weak.<BR><BR>Rather than use a new
variety of yeast, I recommend pitching a fresh culture <BR>of the same yeast
as was used for the original fermentation. This is because <BR>different yeast
strains have slightly different abilities to ferment sugars <BR>and you may
find that the new variety will ferment some "unfermentable" <BR>dextrins that
the original yeast did not ferment. The result would be over <BR>carbonated
beer.<BR><BR>Note that some commercial brewers do use special bottling yeast
<BR>successfully, so this can certainly work. Of course, they have plenty of
<BR>experience with their yeast strains.<BR><BR>For what it's worth, I usually
don't pitch fresh yeast with my barley wines. <BR>I'll bring one to the next
club meeting for comparison.<BR><BR>Good luck!<BR><BR>Ted<BR><BR>----Original
Message Follows----<BR>From: "Thomas H. Ramin" <<A
title=mailto:thomas.ramin@comcast.net
href="mailto:thomas.ramin@comcast.net">thomas.ramin@comcast.net</A>><BR>To:
<<A title=mailto:fcbrewclub@lists.robsims.com
href="mailto:fcbrewclub@lists.robsims.com">fcbrewclub@lists.robsims.com</A>><BR>Subject:
[FCBrewClub] Barely wine question/yeast question<BR>Date: Tue, 1 Feb 2005
20:39:24 -0700<BR><BR>Hi All,<BR><BR> I am planning to make a
barley wine. I am thinking of using a English ale<BR>yeast for the
fermentation. Do you think carbonation of the barley wine can<BR>be assured by
adding a yeast with a high alcohol tolerance at the time of<BR>bottling
( for example 'Wyeast High Gravity Ale Yeast ) ? I am afraid that<BR>the
high alcohol content might kill the ale yeast ao no carbonation
is<BR>possible<BR><BR> Is there anything that could go wrong
by doing this ?<BR><BR> Thanks,<BR><BR>
Tom<BR><BR>_______________________________________________<BR>FCBrewClub
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href="mailto:FCBrewClub@lists.robsims.com">FCBrewClub@lists.robsims.com</A><BR><A
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href="http://lists.robsims.com/mailman/listinfo/fcbrewclub">http://lists.robsims.com/mailman/listinfo/fcbrewclub</A><BR><BR><BR>_______________________________________________<BR>FCBrewClub
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