Good evening home brewers.
I brewed a belgian golden strong ale with the following ingredients:
6 Lbs DME (15 min)
3.5 Lbs Durste. Pils 2-row
.25 Lbs Durste. Carapils
.25 Lbs Durste. Biscuit
2 Lbs Clear Candi
10% Saaz (60 min)
5% Saaz (15 min)
1 tsp Irish Moss (15 min)
Wyeast 1388
My OG was 1.088. I left it in the primary for a total of 19 days and when I racked it to the secondary the gravity was at 1.016. I think at 1.016 it's close to being done but when I drank the sample it was still very sweet. I know this type of beer should sit in the fermenter for a few months so I'm in no hurry to start drinking it but should it still be that sweet at 1.016? Should I pitch more yeast or just let it be?
Thanks!
--
Jerry
I brewed a belgian golden strong ale with the following ingredients:
6 Lbs DME (15 min)
3.5 Lbs Durste. Pils 2-row
.25 Lbs Durste. Carapils
.25 Lbs Durste. Biscuit
2 Lbs Clear Candi
10% Saaz (60 min)
5% Saaz (15 min)
1 tsp Irish Moss (15 min)
Wyeast 1388
My OG was 1.088. I left it in the primary for a total of 19 days and when I racked it to the secondary the gravity was at 1.016. I think at 1.016 it's close to being done but when I drank the sample it was still very sweet. I know this type of beer should sit in the fermenter for a few months so I'm in no hurry to start drinking it but should it still be that sweet at 1.016? Should I pitch more yeast or just let it be?
Thanks!
--
Jerry