Big beers demand big planning. In this episode, Mark and Richard tackle the challenges of high-gravity fermentations — where yeast faces the toughest conditions and even small mistakes can lead to stuck or stalled ferments.

Drawing from real troubleshooting experiences (including a triple IPA gone rogue), we explore why high gravity stresses yeast, what’s happening inside the cell, and how to prevent fermentation collapse before it starts.

You’ll learn:

• Why oxygenation and nutrient balance matter more than ever.

• The role of zinc, magnesium, and sterol reserves in stress tolerance.

• How to prep yeast and choose the right strain for strong wort.

• What to do (and not do) if fermentation stalls.

Whether you’re brewing a 10% barleywine or pushing the limits with an imperial stout, this episode will help you get to full attenuation — without the panic.

Featured in this Episode:

• Effects of magnesium on yeast stress tolerance (Walker, 1994)

• Oxygen and sterol synthesis in brewing yeast (Verbelen et al., 2009)
• Products: Yeast Lightning for beer specific nutrients, our Kveik Strains like Voss or Hornindal for barley wines, LalBrew® House Ale for Imperial Stouts, and West Abbey Ale for High Gravity Belgium beers.