williamnave
Well-Known Member
OK, I'm working on an IIPA. I made the recipe, brewed it, and now have it on tap. It started at 1.089, after 4 weeks in primary, it hit about 1.025. I use a finishing narrow-range hydrometer, so I'm pretty sure that was a dead end for that brew. Hadn't moved in days.
It's good, but tastes more like a sweet, hoppy Barleywine and that's not what I want. I'm looking for input on things I can do to improve. Trying to hit something in the 1.007 range.
LAST TIME:
1. Made a simple 1L starter +Wyeast Nutrient. Nothing added to main wort.
2. Fermented at Room Temp in closet, about 67.
THIS TIME:
1. Am going to make a 1L Starter, decant it, pour a fresh 1L of wort on starter, go again, then pitch. Use Wyeast Nutrient both times, plus in boil of main wort. I stir plate my starters, and am starting them at ~1.040.
2. Putting Carboy out in garage, I have a thermo monitoring it and I think it's going to hold closer to 60. A little concerned it may dip below 60 at night.
3. Always I shake wort to aerate, this time plan on shaking a little longer, 2-3 minutes.
Would love input! BTW, the yeast is Pacman.
It's good, but tastes more like a sweet, hoppy Barleywine and that's not what I want. I'm looking for input on things I can do to improve. Trying to hit something in the 1.007 range.
LAST TIME:
1. Made a simple 1L starter +Wyeast Nutrient. Nothing added to main wort.
2. Fermented at Room Temp in closet, about 67.
THIS TIME:
1. Am going to make a 1L Starter, decant it, pour a fresh 1L of wort on starter, go again, then pitch. Use Wyeast Nutrient both times, plus in boil of main wort. I stir plate my starters, and am starting them at ~1.040.
2. Putting Carboy out in garage, I have a thermo monitoring it and I think it's going to hold closer to 60. A little concerned it may dip below 60 at night.
3. Always I shake wort to aerate, this time plan on shaking a little longer, 2-3 minutes.
Would love input! BTW, the yeast is Pacman.