All in all i screwed up a batch of high gravity CDA.... Original gravity ended up being 1.109 instead of the 1.080 I was looking for. Using Wyeast American Ale II 1272 I have been able to ferment it down to 1.020. 11.71%ABV. Bubbling out of the air lock stopped.
I racked the primary into the secondary to seperate out some of the trub before kegging. At that time I usually take a few ounces as a sample.
After I siphoned it into the secondary it started bubbling again. Slowly
The sample feels like syurp. Pours really thick like hot maple syrup. Taste is spot on with what I was expecting.
What can I do to make the "syrup" feel go away/thin out?
I racked the primary into the secondary to seperate out some of the trub before kegging. At that time I usually take a few ounces as a sample.
After I siphoned it into the secondary it started bubbling again. Slowly
The sample feels like syurp. Pours really thick like hot maple syrup. Taste is spot on with what I was expecting.
What can I do to make the "syrup" feel go away/thin out?