SnidelyWhiplash
Well-Known Member
opened the secondary and 1 of the 3 fermenters had a bit of white silky coating on top. Looks like the pics of lactobactillus on a google search, but not nearly as bad as most. scooped off what I could and sampled under it. tastes great, no sourness
breakfast stout - so lot of roasted and caramel malt
152 mash temp
1.098 OG
1.028 at 4 weeks
9.2% abv + bourbon I will add will bring to 10%
US05 1 dry packet per 4 gal fermentor
1st time not making starters, never had an infection in probably 50 batches so far.
I plan to add bourbon soaked oak chips tI expected this would kill off the little US05 left, so what I plan to do:
make a starter of champagne yeast and pitch krausen,
let it ferment any residual sugar a few days (saw it doesn't ferment maltriose and maybe others?
add bourbon and oak chips for a week
add sugar and bottle.
any thoughts? how much more should the yeast ferment the beer itself
breakfast stout - so lot of roasted and caramel malt
152 mash temp
1.098 OG
1.028 at 4 weeks
9.2% abv + bourbon I will add will bring to 10%
US05 1 dry packet per 4 gal fermentor
1st time not making starters, never had an infection in probably 50 batches so far.
I plan to add bourbon soaked oak chips tI expected this would kill off the little US05 left, so what I plan to do:
make a starter of champagne yeast and pitch krausen,
let it ferment any residual sugar a few days (saw it doesn't ferment maltriose and maybe others?
add bourbon and oak chips for a week
add sugar and bottle.
any thoughts? how much more should the yeast ferment the beer itself