btw... a starter isn't needed for dry yeast. Either sprinkle it on or just rehydrate it in a little water while you're cooling your wort. Starters are only for liquid yeast.
This one doesn't use a ton of grains, so being a little off on temp or time won't make that big of a difference. Probably won't even be noticeable.
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Ah - my bad on the terminology. I meant rehydrate, done according to Palmer's How To Brew. My first three brews, I rehydrated, but this time I tried just sprinkling it direct from the packet. I'm not sure what accounts for the big difference I am seeing - could it be that my basement was colder, due to it being winter, so the yeast were less active? It should have still been mid 60's during active fermentation.
My OG was 1.053 I believe, FG 1.022. By my calculations that means my ABV% is ~4.0% - a pretty big difference from 5.65% - my other brews were all pretty close to the reference numbers of their respective recipes.
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It might have finished high, but that can happen with some extracts. Since you kegged, it's not much of a worry. Might be a little sweeter is all. Fermenting cooler will make th yeast work slower and more gently, but it also helps keep down off flavors.
I started rehydrating my dry yeasts after a few batches when I learned it's better for the yeast, but all the batches I sprinkled on came out just fine. I figured rehydrating just helps stack the odds a little more in your favor, so why not do it.
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You will like this beer. Myself, I would rather this particular finish high than low. Enjoy it, I sure do!! As do others that have tried it. Thanks again 'Cat!
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Thanks for the recipe, ChshreCat! I let mine sit in the fermenter 5 weeks and bottled about 4 days ago. I tried one tonight, even though I new it wouldn't be fully carbed - I couldn't wait. It was PHENOMENAL!! Great recipe, I recommend it to everyone! This is my best brew to date.
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