Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Repitching
Reply
 
LinkBack Thread Tools
Old 01-21-2011, 12:44 PM   #11
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,694
Liked 1714 Times on 1602 Posts
Likes Given: 1

Default

Quote:
Originally Posted by dstar26t View Post
Yeah, if it's done it's done, what was the OG? On the next one, pitch the proper amount of yeast and maybe do a fast ferment test along side to see if they match. If it still finishes high you can use a more attenuating yeast or add simple sugar (corn/table/beet) in place of some of the extract.
Also a solid idea. The recipe called for either a can of LME or a certain amount of dextrose. It was a lot of dextrose, which I wasn't comfortable with the flavor it might impart, so maybe I can try 50/50. Heck, maybe I'll do the next one all-dextrose and simply blend them, if I can't attenuate this batch any further.

As for the people who asked... OG was 1.048 when corrected to 60°. In 48 hours it was already down to 1.024.
__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Repitching help OneToothBrewingCompany Fermentation & Yeast 1 10-08-2010 01:24 AM
Repitching onto trub BrewsCampbell Fermentation & Yeast 1 08-06-2010 02:08 PM
Repitching question... blkandrust Fermentation & Yeast 5 05-26-2010 02:02 PM
Repitching question coffeegod Fermentation & Yeast 1 03-02-2010 10:09 PM
Repitching Limits markcubed Fermentation & Yeast 6 09-02-2009 03:46 AM