stevea1210
Well-Known Member
I'm fermenting a saison, and am thinking abut adding a pack of notty to it to help dry it out. It has been at 1.012 for a week straight. I'm looking for opinions on whether to add the notty or wait it out. Relevant specs below:
og 1.070
currently at 1.012
7/4 - brew
7/11 - roused yeast
7/20 - grav 1.012 - roused yeast again
7/26 - grav 1.012 - roused yeast
temp held at 82 since pitching via aquarium heater
yeast - wlp568
I already have gotten 82% attenuation out of the WLP 568, and don't know if I will get anymore. I want the beer drier than it is. If I do pitch the notty, should I bring the temp of the beer down to mid 60's first, for the notty? Also should I pitch the entire pack, or should I only put partial in due to the low amount of attenuation needed from it?
og 1.070
currently at 1.012
7/4 - brew
7/11 - roused yeast
7/20 - grav 1.012 - roused yeast again
7/26 - grav 1.012 - roused yeast
temp held at 82 since pitching via aquarium heater
yeast - wlp568
I already have gotten 82% attenuation out of the WLP 568, and don't know if I will get anymore. I want the beer drier than it is. If I do pitch the notty, should I bring the temp of the beer down to mid 60's first, for the notty? Also should I pitch the entire pack, or should I only put partial in due to the low amount of attenuation needed from it?