Checked the gravity of my triple today, 1.010 down from 1.094, 11%!

This may be my best beer yet and I may have to send you a taste.

im clearly gay but id open mouth kiss ya

do it comrade

theres more than vodka to keep you warm at night

ofc this was an accident with ~90% efficiency so I think I have to pitch champagne yeast whenst bottling

i thought the same thing about my barleywine and i dont know what im going to do come bottling time...

my worry is more with my yeast strain. what did you use in the barely wine and what did it reach?

wyeast estimates my strain should crap out at 9% but it made it to 11% with ease, so I dont know that I should push it anymore

without looking at my notes, I think american ale and its currently sitting at 11.2

and white labs

well it could be up to 12% so donno

well it dropped it out to 11.2 in quite a hurry and is under 1.000
since ive let it sit for 4 months at that gravity i have no idea how viable any of the yeast that might be in suspension to finish the job

my hesitation is pitching champagne only to find out the american ale could finished it and i might end up with bottle bombs since im going to bottle this and clearly keg it

which is big lol since i havent bottled other than counter pressure bottling filling since february of last year

wait wait wait how did you manage below 1.000 on a beer?

currently sitting at .998
i almost always do a starter, for the bw i pitched more than a cup of slurry anticipating 5 gals of the barleywine and i got a stuck sparge and had to go macgyver on it in a desperate attempt to salvage 3 gallons i figured fuck it and pitched all the slurry

yea but a start has nothing to do with the ferment ability of the sugars when mashing, what was your mash temp?

low, i missed the target by like 10 degrees or more

k cause there is no other way you could a wort that fermentable unless you were in the 145 degree range or so, my triple was at 148-149 just to get it down to the 1.010 I desired

itt beer talk that nobody but granny lover and jew get

also was going to say that I would expect about 0% chance for bottle bombs considering you already fermented a beer down below 1.000

higher abv doesnt make it better beer

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No you are correct however a higher abv tends to lend to a more complex beer. I didnt want 11% it just happened that way

Nature will run it's course, we only pretend to know what we are talking aboot

bottle it up, slap a label on, and get famous already

wish it were that easy ofc