I was hoping for a 1.025 FG, but i didn't mash hot enough and ended up with 1.015 FG. Then I racked to secondary and added the microbes (Roeselare) at 1.015 SG.
Should I add enough dextrin to raise the SG from 1.015 to 1.025? I want the microbes to have something to feed on, and I don't want my finished product to be too dry. I'm at the beginning of the 12 month souring process. I will be adding sour cherries in a year from now.
Should I add enough dextrin to raise the SG from 1.015 to 1.025? I want the microbes to have something to feed on, and I don't want my finished product to be too dry. I'm at the beginning of the 12 month souring process. I will be adding sour cherries in a year from now.