waltherjt
Active Member
Wow, First post after a year and a half of reading!
I'm fermenting a super high gravity ale with a target of 25%. I hit an OG of 1.223 with a combination grain and corn sugar. I zapped it with a bunch of oxygen over the first 4 days as I added corn sugar and used white labs 99 yeast. It's been steady at 1.07 for about a week now not doing anything. 2 days ago I added amylase enzyme and it didn't change it at all. It tastes great right now like a sweet liquer, but I would like to get it down to 1.04 to hit the 25% alcohol mark and dry it out a little bit. I haven't dry hopped it yet, should I?
I'm fermenting a super high gravity ale with a target of 25%. I hit an OG of 1.223 with a combination grain and corn sugar. I zapped it with a bunch of oxygen over the first 4 days as I added corn sugar and used white labs 99 yeast. It's been steady at 1.07 for about a week now not doing anything. 2 days ago I added amylase enzyme and it didn't change it at all. It tastes great right now like a sweet liquer, but I would like to get it down to 1.04 to hit the 25% alcohol mark and dry it out a little bit. I haven't dry hopped it yet, should I?