![]() ![]() a 2nd dose of O2 at ~12-18hours after initial pitching helps, too. You need to oxygenate vs simple aeration. I live in a hot region and my house doesn't have air conditioning or a root cellar. I'd also appreciate advice on cheap ways to control fermentation temps. I'm still trying to figure out a way to economically take control my fermentation temps, and until I do, yeasts with a tolerance for slightly higher fermentation temperatures suit my setup better. This week I'm doing a recipe of my own design for a Russian Imperial Stout, with these targets: OG 1.111, FG 1.022, which would put the ABV just shy of 11.7%.īasically I'm wondering: Should I stick with the Wy 1056 or is there a better option? Perhaps the Wy 1056 into the WL 1099 like the barley wine recipe called for, or maybe the WL 1099 from the get go? At what alcohol level does Wy 1056 crap out? Is there a totally different yeast besides the Wy 1056 and the WL 1099 that works better for RIS?Īny input from knowledgeable brewers would be really appreciated. Literally every one of the clone recipes I've used has called for Wyeast 1056, with the exception of a barley wine that called for Wyeast 1056, followed by a dose of White Labs 1099 (Super High Gravity) at the end of secondary, before bottling. I have been brewing for about a half a year and so far have mostly been using clone recipes to approximate some of my favorite commercial brews.
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