I hate making one of these posts but here it goes:
I made an AG Dead Guy Clone 2 weeks ago with an OG of 1.070. Rehydrated S-05 and pitched at 70 F. I tried to keep it at 60 F in my basement and it started around 62 for 4 days or so and has been slightly below 60 (56-60 range) for the remainder of the two weeks. I moved it out of the basement to a 70 degree area to see if the rise in temp will get me down a few points but it currently is at 1.026. I want it to be at least 1.018.
My question is: I have a Belgian Pale Ale that has attenuated fully sitting in the primary. I was considering bottling that and racking the Dead Guy over to see if it can buy me a couple of points. I wanted the Dead Guy to have a clean yeast profile. Do you think the Belgian yeast will add a lot of unwanted flavors even if its just trying to get a couple of points? (WLP 515)
So a beer that is too sweet? or belgian flavors in a dead guy?
Thanks for the input!
I made an AG Dead Guy Clone 2 weeks ago with an OG of 1.070. Rehydrated S-05 and pitched at 70 F. I tried to keep it at 60 F in my basement and it started around 62 for 4 days or so and has been slightly below 60 (56-60 range) for the remainder of the two weeks. I moved it out of the basement to a 70 degree area to see if the rise in temp will get me down a few points but it currently is at 1.026. I want it to be at least 1.018.
My question is: I have a Belgian Pale Ale that has attenuated fully sitting in the primary. I was considering bottling that and racking the Dead Guy over to see if it can buy me a couple of points. I wanted the Dead Guy to have a clean yeast profile. Do you think the Belgian yeast will add a lot of unwanted flavors even if its just trying to get a couple of points? (WLP 515)
So a beer that is too sweet? or belgian flavors in a dead guy?
Thanks for the input!