Added fresh yeast to secondary

[rebuiltcellars]

@bpoppp

Success!! After much trepidation the experiment seems to have excellent results. Since I know zilch about brewing next to the bulk of the brewers that reside here; I am thrilled to say that the fresh dry US-05 I added to the secondary worked wonderfully. My main goal was to reduce the sweetness of the massive malt and sugars to where it was at least drinkable. I got an additional bonus of hitting the ABV I was hoping for. OG was 1.080 racked to secondary after a week-ish at 1.030 (6.56ABV) at 65 degrees and syrup like in taste. One week-ish later, the FG is 1.012(8.93ABV) at 65 degrees. Got the bitterness I wanted (and eliminated the “syrupness”. It’s nice when an experiment works. Started a cold crash to clarify. I know I probably shouldn’t but what the heck. The fresh yeast wasn’t supposed to work either. Thank you gentlemen for all your expertise and welcomed help.

Congratulations, glad you succeeded. I’m still trying to figure out how you did it though. With that recipe and either of the two yeasts strains, it should never have dropped below 1.020. Not the first time I’ve been confused by how the yeast worked though.

[bpoppp]

Chatted with a guy at NB about US-05 regarding alc. tolerance of that strain. He said the tolerance level was 9-12%. So it stopped just short of it. TBT I don’t have enough experience to tell you why either. But I greatly appreciate all of you guys and your knowledge.