mcwiehler
Member
Hi folks,
i've been cruising the forum for a few months as I have just entered the world of all-grain, but i might have just messed up my first batch so this will be my first post. I got a little too excited about a weizen i plan to make tomorrow and when i bottled my first batch (5 gallons of pale ale) i wasnt thinking and added dextrose calculated for a weizen rather than a pale ale. I think the calculations came out to be 244g for a 5 gallon batch to reach a carbonation level of around 4.04. For my pale ale i was hoping to be around 2-2.5. I dont want to over carbonate my pale ale. My question is this:
: What is the best way to slow down the yeast so they dont over carbonate the batch?
: If i test the carbonation levels adn i find them good, would it work to stick the whole batch of beer in the fridge to slow down the yeast?
: Any other suggestions?
cheers,
i've been cruising the forum for a few months as I have just entered the world of all-grain, but i might have just messed up my first batch so this will be my first post. I got a little too excited about a weizen i plan to make tomorrow and when i bottled my first batch (5 gallons of pale ale) i wasnt thinking and added dextrose calculated for a weizen rather than a pale ale. I think the calculations came out to be 244g for a 5 gallon batch to reach a carbonation level of around 4.04. For my pale ale i was hoping to be around 2-2.5. I dont want to over carbonate my pale ale. My question is this:
: What is the best way to slow down the yeast so they dont over carbonate the batch?
: If i test the carbonation levels adn i find them good, would it work to stick the whole batch of beer in the fridge to slow down the yeast?
: Any other suggestions?
cheers,