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No
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Submit Date
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8311
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6/1/2012
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Hello!
I was making an imperial stout - Currently my gravity is at 1.050 down from 1.128. I oxygenated my beer with pure O2 for 1 minute and originally used Pacman yeast. I was planning on purchasing some champagne yeast to get the gravity lower and alochol content higher (similar to a barley wine). Would this work? Any other suggestions on kicking up the alcohol content and lowering the gravity?
| Response From Homebrew Heaven |
It all depends on what's in that stout/barleywine. If there are lots of unfermentables, then it will remain the same. If some malt sugars remain, the champagne yeast should do the trick.
If you are after more alcohol you can always at a little vodka to bump it up. Remember tho, if you are priming and carbonating in the bottles that you may not get any carbonation. With a kegging system, it's not a problem.
