Search results

Yeah, mine stopped again. It went slow and steady for about a week then stopped completely again. I ultimately missed my target, but it got me close enough. I mean, I'd personally rather have a dry beer than an overly sweet one, bit that's just my personal preference.

I put some A-Amylase in a stuck Belgian Quad. It works! It took mine from overly sweet 9.8% to a-little-too-sweet 10.5%. SO there were still some unfermented sugars left by the amylase, hence, there is still body to the beer. I bottle aged last month and just cracked one to make sure it's...

The sample went from 1.060 to 1.010! Pitched the Belle Saison into the 5 gal fermenter, after a week it got from 1.030 to 1.024, so a little improvement. I didn't do a starter with it. Will do that next time. Last thing I'm gonna do is add 1.5 teaspoons of A-Amylase to the 5 gal bucket, stir it...

Thanks so much!! Bought some Belle Saison, put it in my side sample. and it is taking off after like 12 hours. I'm gonna see where this sample ends up on FG and if it's good, pitch it in the whole batch! Note: Took a sample from the stuck wort (1.030), added candi sugar to OG of 1.060. If it...

Wonderful! I will try that. I'm currently mulling over adding some Belgian candi syrup. I'm thining the extra alcohol will help balance out the extra sugars that wont ferment. OG was 1.095 and current is 1.030. It is pretty sweet still. Also wondering if I will need to keg and force...

Would distiller's yeast work? Is that a diastaticus yeast? I have a stuck Belgian Quad I need to figure out. :)