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Old 01-02-2013, 01:38 AM   #21
highgravitybacon
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Originally Posted by DonRikkles View Post

Can I rely just on the yeast to reduce the FG to around 1.012, or should I repitch the same or different yeast to get down to the low teens?
Low mash temp, healthy yeast with appropriate starter, aeration and some means to maintain a reasonable temp and the yeast will take care of the rest.

If you give them a nice comfy home, plenty to eat, they will be quite happy.

No need to pitch different yeast in most cases.
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Old 01-13-2013, 03:54 PM   #22
Daver77
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Sorry if I wasn't clear, this is what I am talking about.. Water + Table Sugar + Nitrogen Source + Heat.

I would be very surprised if this could be made in a boiling wort, would be interested in learning how to do that.

Nice!
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Old 02-03-2013, 09:22 PM   #23
DonRikkles
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Update!

I brewed this last week after making a nice 2L starter with the 3787. Brew day went well and I just pulled a sample. After measuring a 1.084 OG last Sunday, the monster yeast has brought it down to 1.011 already. Wow... The sample tasted great, lots of fruity esters but definitely needs to sit in the primary for a little bit longer. I think there are a few more points to be had and the yeast needs to drop out and clean up after itself.

So far, so good!

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