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ale yeast alcohol tolerance


Kai

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We know it copes with 7.5% because that's the alcohol content of our latest Vintage. Don't have exact figures but given the right conditions it would probably ferment to at least another 2% higher, say around 9.5%.

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  • 1 year later...

 

 

 

I'm going to be testing the yeast's limits sometime in the next month or so, will brew a barleywine up to around 10% or so. I'm looking forward to see how it fares.

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  • 3 months later...

Hey hey,

 

 

 

My barleywine fermentation is almost done, so far it has gone from 1.100 to 1.026 in five days. That's more or less bang-on 10% ABV.

 

 

 

I did end up doing a second pitching, kieran, yesterday when the wort was at 1.040. I have my doubts over whether it needed it though.

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