I made a normal Wit, re-used the yeast, and pitched it into my Nitwit Strong wit (from Mosher Radical Brewing)
OG was 1.08, and after 3 weeks bubbling it still has a full krausen and is at 1.028
The last batch with the same yeast it got down to 1.01
so we have 6,8% alchohol, and it tastes GREAT...
Mashed at 150
Fermentation Temp is around 65F
just wondering whats people experiences with this:
1. I have some more of the same yeast from the last batch in the fridge - shall I pitch it in?
2. I am trying the shake the carboy method now - (Also to try and get the krausen down!)
3. warm it up a bit to 70F+?
Or for these strong beers, is a bit sweet ok? seems like for this strong Belgian Wit, a bit sweet could be good..