General brewing information, questions and discussion. Topics that do not seem to fit elsewhere.
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Do people think S-04 yeast would be a sufficient yeast to bottle an IPA of SG 1.076. The reason Im adding fresh yeast at bottling is that the last time I made a hefty IPA, there was no carbonation after five weeks. I added champagne yeast to the bottles and it turned out fine but very cloudy. I know S-04 flocculates well but is it alcohol tolerant enough.