2pugbrews
Well-Known Member
As I told in the "Windsor Yeast" thread, my Goat Scrotum has stalled out at 1.027. I did swirl the carboy but it only started little pips of bubbles - about 12 per min
I bottled my Beer Engine ESB tonight and was looking over at my Goat Scrotum Ale in the primary and it hit me; rack the GSA over onto the trub from my ESB. The yeast is a 1028 London Ale Yeast.
Here's the recipe for my Goat Scrotum:
6# dark malt extract
1# crystal malt
1/4# black patent
1/4# roasted barley
1 1/2 oz Northern Brewer - boiling hops
1/4 oz Willamette - finishing
1 c brown sugar
1 c molasses
2 t gypsum
Danstar Windsor dry yeast (11g)
3 oz ginger root
6 oz Baker's chocolate
2 or 3 hot peppers
Papazian's predicted OG 1.050-1.060
Mine 1.047 I substituted 1#LME for Papazian's 1# corn sugar
Would this be a good thing to rack the GSA w/Windsor yeast onto the cake from my ESB w/1028 London Ale Yeast?
BTW, I'm tasting my SG samples and the GSA tastes pretty good at this stage.
I bottled my Beer Engine ESB tonight and was looking over at my Goat Scrotum Ale in the primary and it hit me; rack the GSA over onto the trub from my ESB. The yeast is a 1028 London Ale Yeast.
Here's the recipe for my Goat Scrotum:
6# dark malt extract
1# crystal malt
1/4# black patent
1/4# roasted barley
1 1/2 oz Northern Brewer - boiling hops
1/4 oz Willamette - finishing
1 c brown sugar
1 c molasses
2 t gypsum
Danstar Windsor dry yeast (11g)
3 oz ginger root
6 oz Baker's chocolate
2 or 3 hot peppers
Papazian's predicted OG 1.050-1.060
Mine 1.047 I substituted 1#LME for Papazian's 1# corn sugar
Would this be a good thing to rack the GSA w/Windsor yeast onto the cake from my ESB w/1028 London Ale Yeast?
BTW, I'm tasting my SG samples and the GSA tastes pretty good at this stage.