since its a strong and hoppy beer, could i dilute it to 1.019 with water and then bottle? or could i add some dry yeast instead of corn sugar?
if all else fails, ill just keg it i guess. but if theres a way, id like to have some 22oz's
Mashing, lautering, and sparging
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a10t2 wrote:What's the recipe?
dmtaylo2 wrote:Based on your OG and FG, it is 69% attenuated, not just 66%. Furthermore, in various beer literature, your yeast is listed as only fermenting to about... 69%.
Conclusion: It's done. No worries. If you don't like the thickness of it, you could pitch a couple packs of US-05 and see what happens. Maybe it will ferment some more that way, or maybe not. But there would be nothing wrong with bottling or kegging it as it stands right now, as long as you don't mind the high gravity.
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