First off, this is my first post on this board. I just set up a beer keg and King Cooker for brewing, so now I can brew outside all year round instead of only in the winter, when it won't heat up the house too much!
Well, I have two 5-6 gallon batches of a Pranqster clone in my basement at about 62-62 degrees F. The O.G.s are a little lower than I was hoping for( about 1.065). One batch is in a tertiary that I was going to bottle in another week (that would make a month total ferment time), but is still fermenting a bit so I may wait longer. The other batch is two weeks old and is in a secondary. There is a lot of sediment on the bottom so I was going to rack this batch into a tertiary, too. I used the same yeast for both brews, Wyeast 3787 Trappist High Gravity.
I have read that with this yeast, more fermentables can be added during the fermentation for a higher gravity beer. My questions are: Would it be advisable to do something like this? If so which of the two batches would I try this with, what would I use, malt or candi sugar and how much? By the way, both fermentations were very healthy.
Thanks for any info!
Mike R.
Well, I have two 5-6 gallon batches of a Pranqster clone in my basement at about 62-62 degrees F. The O.G.s are a little lower than I was hoping for( about 1.065). One batch is in a tertiary that I was going to bottle in another week (that would make a month total ferment time), but is still fermenting a bit so I may wait longer. The other batch is two weeks old and is in a secondary. There is a lot of sediment on the bottom so I was going to rack this batch into a tertiary, too. I used the same yeast for both brews, Wyeast 3787 Trappist High Gravity.
I have read that with this yeast, more fermentables can be added during the fermentation for a higher gravity beer. My questions are: Would it be advisable to do something like this? If so which of the two batches would I try this with, what would I use, malt or candi sugar and how much? By the way, both fermentations were very healthy.
Thanks for any info!
Mike R.