Reseeding yeast

[Oneflewover]

It's a bit after the event, but..... I had a batch of Belgian Strong Dark Ale that hasn't carbed up properly. I think that the primary yeast has just pooped out (it's around 11% ABV). There's plenty of priming sugar used. This morning I opened each bottle and added a few grains of champagne yeast to each before recapping. What are my chances of success?

 

[LED_ZEP]

If it's going to work with any yeast then it'll work with champagne yeast.

 

[Oneflewover]

If it's going to work with any yeast then it'll work with champagne yeast.

That's what I figured!

 

[LED_ZEP]

What was the final gravity? I'd be a little concerned that you may end up over carbed as it could ferment any of the original sugar left in the brew plus the priming sugar.

 

[Oneflewover]

What was the final gravity? I'd be a little concerned that you may end up over carbed as it could ferment any of the original sugar left in the brew plus the priming sugar.

I thought that champagne yeast would only ferment simple sugars? I was working on the assumption that the primary yeast would've dealt with them....

 

[LED_ZEP]

was working on the assumption that the primary yeast would've dealt with them....

I was looking at the ABV you had. If the original yeast gave up at 11% (which I would think is normal for a none wine yeast) then there could be sugar left that wasn't fermented.

 

[Oneflewover]

I was looking at the ABV you had. If the original yeast gave up at 11% (which I would think is normal for a none wine yeast) then there could be sugar left that wasn't fermented.

S**t or bust!