Bradmont
Well-Known Member
I brewed up a batch on Wednesday that's going to be a belgian dubbel(ish). The background is that this is a 2 gal batch that I'm using to step up a yeast I harvested from a bottle before doing the batch I was actually wanting to do (why not make beer instead of just wasting wort?). I'm pretty sure I hadn't grown my yeast quite enough for this batch (I don't have a stir plate, so I'd gradually stepped it up to 750ml, decanted, then gave it 2l of wort, let that ferment out, and pitched it). The fermentation is about 40 hours in and the SG has dropped from 1.058 to 1.024; visible signs of fermentation have stopped (the krausen was already on its way down at about 10 hours).
I am planning on adding a half pound of candi sugar, which should kick the SG up about 8 or 9 points, and I'm wondering if I should do it now or wait for the SG to drop a bit more. Which would be the most beneficial for this beer, given the gravity is still pretty high, but the yeast is likely underpitched?
Thanks!
I am planning on adding a half pound of candi sugar, which should kick the SG up about 8 or 9 points, and I'm wondering if I should do it now or wait for the SG to drop a bit more. Which would be the most beneficial for this beer, given the gravity is still pretty high, but the yeast is likely underpitched?
Thanks!