brian's blog

Mehan and I recently brewed a greater than expected high gravity beer. It ended up with a potential abv of 18 percent. After one month it's up to 6 percent with 12 percent potential (highly potential) remaining. We started with a regular german hefe yeast since the beer has a lot of wheat in it, but this had no effect and was quickly overwhelmed. The fruit content is what pushed it up over into this level of ridiculousness. A high gravity yeast was  then added a week or so later and got the aforementioned attenuation. It doesn't seem to be fermenting anymore according to hydro readings.

 The worry now is that this beer will remain an undrinkable, albeit delicious syrup.

 Thoughts? Champagne Yeast?