manicmethod
Well-Known Member
I split a 2L Wyeast greenbelt starter between 2 batches. The batches were the same recipe with some minor variations, both extract with specialty grains.
On one of them I added a 3lb can of cherry Puree. The non-cherry started out at 1.053 and the cherry started at 1.059.
I kegged the non-cherry last week at FG 1.013 and let the cherry stay in secondary longer to clear out any of the cherry that was left. I sampled the cherry just now and it is 1.006 (at 60F on a 60F calibrated hydrometer).
I've never had a beer ferment this low, regardless of time in secondary. It was still bubbling in secondary and I thought it was kind of strange but this is like 90% AA which pretty much sucked any sweetness out of it (and with a large hop bill it is pretty bitter)
I know Greenbelt isn't a widely used yeast but has anyone seen this much disparity from the same yeast in the same starter across 2 batches?
On one of them I added a 3lb can of cherry Puree. The non-cherry started out at 1.053 and the cherry started at 1.059.
I kegged the non-cherry last week at FG 1.013 and let the cherry stay in secondary longer to clear out any of the cherry that was left. I sampled the cherry just now and it is 1.006 (at 60F on a 60F calibrated hydrometer).
I've never had a beer ferment this low, regardless of time in secondary. It was still bubbling in secondary and I thought it was kind of strange but this is like 90% AA which pretty much sucked any sweetness out of it (and with a large hop bill it is pretty bitter)
I know Greenbelt isn't a widely used yeast but has anyone seen this much disparity from the same yeast in the same starter across 2 batches?