Curious question--
I have a mod-high gravity ale (winter welcome--A.G., 12 gallons) that isn't reaching its FG. I pitched an appropriate count of Safale S04, and it only dropped the gravity from 1.078 to 1.026. It was an otherwise brisk, healthy fermentation that actually needed a blow-off.
I have heard that S04 doesn't have that great of an alcohol tolerance, so I was thinking of pitching some Nottingham that I have available vs going out and getting some Champagne yeast to finish it off. I'm hoping to get this beer around 1.012 or so. I also don't want to screw up the flavor, but I'd like the beer reasonably dry-- so I need to pitch something with a good alcohol tolerance and a clean flavor profile.
I doubt this beer is going to be that dextrinous since the mash was at the lower end of the diastase rest, and was held about 90 minutes, so I'm thinking the poor attenuation is due to alcohol intolerance.
Thoughts, suggestions??
I have a mod-high gravity ale (winter welcome--A.G., 12 gallons) that isn't reaching its FG. I pitched an appropriate count of Safale S04, and it only dropped the gravity from 1.078 to 1.026. It was an otherwise brisk, healthy fermentation that actually needed a blow-off.
I have heard that S04 doesn't have that great of an alcohol tolerance, so I was thinking of pitching some Nottingham that I have available vs going out and getting some Champagne yeast to finish it off. I'm hoping to get this beer around 1.012 or so. I also don't want to screw up the flavor, but I'd like the beer reasonably dry-- so I need to pitch something with a good alcohol tolerance and a clean flavor profile.
I doubt this beer is going to be that dextrinous since the mash was at the lower end of the diastase rest, and was held about 90 minutes, so I'm thinking the poor attenuation is due to alcohol intolerance.
Thoughts, suggestions??