I’m still pretty new, have done two ambers that were pretty good and have an oktoberfest bubbling away in the fermenter right now. The next thing I’m planning is a belgian quad, and I know these are often pretty highly carbonated, but the recipee (kit from northern brewer) calls for the same amount of priming sugar as the other kits I’ve done. What I’m wondering is, if I want to achieve that higher carbonization, is it simply a matter of adding more sugar at bottling, and if I do that do I need thicker bottles? Have read some suggestions of adding champagne yeast at bottling and am considering that as well. Planning to bottle age for a few months at least. Any pointers would be appreciated, I’m hoping to achieve something close to St. Bernardus Abt 12, which is my very favorite beer.
Use a priming sugar calculator based on the style you are brewing. I have often used this: Homebrew Priming Sugar Calculator
Yep, I’m also planning my first really big one (10%). I don’t intend it to be aged in carboy for any extra special amount of time, maybe 40 days at most then bottling.
I think I can get by without adding champagne yeast or re-yeasting?
My experience says you’re right.
thanks
Most bottles can handle 3.0 volumes of CO2 without a problem. If you’re planning on pushing the 3.5-4.0 volume range, then you definitely want bottles built to handle that. When I was bottling my beer, I put all my bottles from Belgians and hefeweizens aside and reserved them for highly carbonated brews.