I admittedly don't know that much about brewing, having only participated in one batch, but yeast does die, yeah? And I know the more alcohol content you have, the longer it takes, and the more yeast you need (not to mention keeping beer above 70 degrees in WA is somewhat difficult sometimes).Geeheeb wrote:Yeah, if you make beer, you know that 2 years fermentation is pretty absurd!hephaestus wrote:They must have aged it 2 years, fermentation is usually done within 7-14 days of pitching the yeast.Mallarded Ur Face wrote:I'm keeping a bottle of the 13% baron eisbock at home...they bottled the first and only batch in ~june of this year, and said it fermented for 24 months! And it's really smooth for a beer that strong.
It's entirely possible that I misheard/misunderstood, but isn't it also possible that they went through multiple fermentation cycles over the course of 24 months to get it to ~13%??