More yeast at bottling for Imperial IPA?
I brewed a Pliny inspired IIPA about a month ago, and I'm just about to cold crash for a week. My efficiency was a little better than I thought it would be and I ended up with a 1.085 OG. It's down to 1.010, so it's more like pliny the younger. I fermented for three weeks, dry hopped for 10 days, and now I'd like to cold crash it. With this high ABV and cold crashing, does anyone think it will be necessary to add a little more yeast at bottling?
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