Post Number: 196
Posted From: 184.108.40.206
|Posted on Tuesday, May 02, 2006 - 02:26 am: ||
My Thomas Hardy Ale clone is stuck at about 1.032. It started at 1.125. It tastes great, but I think it is a tad sweet. I'd like to get it down to 1.025. I'm thinking of pitching a packet of champagne yeast to try and dry it out a bit. Originally I racked the wort on a cake from a best bitter. I've never brewed a beer this big before. The closest I've ever make was ABC, and it finished sweeter than I wanted.
Should I just dump the yeast into the carboy? Should I make a starter? Should I add nutrient along with the new yeast?
This is new ground for me. Thanks for any help.
Post Number: 5297
Posted From: 220.127.116.11
|Posted on Tuesday, May 02, 2006 - 02:47 am: ||
I doubt merely pitching a packet of champagne yeast will make much difference. The easily digestible sugars have already been fermented; what remains is complex and stubborn.
There has been discussion of this subject (lowering the F.G. of sweet, strong beers) in another thread lately. The consensus is that you need to make a starter (with a typical starter O.G.) with the yeast, then feed it a portion (15-20 percent) of your stuck beer, and finally add the actively fermenting mass to the rest of the beer.
Post Number: 573
Posted From: 18.104.22.168
|Posted on Tuesday, May 02, 2006 - 03:09 am: ||
it might help, it won't hurt and it's less evasive surgery than beano.
Post Number: 800
Posted From: 22.214.171.124
|Posted on Tuesday, May 02, 2006 - 03:21 pm: ||
IMHO I would recommend not using champagne yeast.
Your attenuation is already at 75%.
Please let us know your recipe, what type of yeast you used, how much and what temperature you're fermenting at?
Post Number: 1919
Posted From: 126.96.36.199
|Posted on Tuesday, May 02, 2006 - 03:28 pm: ||
I call that (1.032) Done!
at about 12.5% alcohol I think that the 1.032 FG will be nice and balanced...
Post Number: 141
Posted From: 188.8.131.52
|Posted on Tuesday, May 02, 2006 - 05:30 pm: ||
My abby ale 2 yeast finished at 81% ADF. 1.110SG to 1.019TG. After a month of fementing I just racked it to secondary for some conditioning time. 45 deg until clear then into some bottles. My trappist is still fermenting after a month, wild man. I'm curious where that brew will finish up since they both started at the same OG. I think TH finishes up higher anyway. Don't screw around with it, condition it out and then bottle with wine yeast if you like. Brew on. Richard.