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Old 07-15-2014, 09:08 PM   #11
CharlosCarlies
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Anybody used any simple sugars w/ this yeast? For a standard-ish gravity wort I'd never really consider it, but we (accidentally) made a 9.2% saison and while it finished ~1.003, it still had more body than I would have liked. Was thinking about just adding 5% sucrose/dextrose and seeing if that wouldn't thin out the mouthfeel just a bit.

Thoughts?

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Old 07-15-2014, 09:16 PM   #12
jbaysurfer
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Err on the side of overpitching. Oxygenate copiously. Ramp temps at the very first sign of slowing, and don't be afraid to go up into the low 90s. I know an entire club that brewed the same recipe with this yeast, and not one of them had the yeast stall out on them as it's been known to do. Heat is your friend.

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