RosssBrew
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- Nov 24, 2013
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I'm moving to Belgian style beers (which has been my goal). I've used Wyeast in the past which has always swelled up, and produced vigorous fermentation. My last batch had minimal swelling of the Wyeast package, and the fermentation has been presents but lackluster.
It is day 4. Should I add another pack of active Wyeast (a pack that actually completely swells up)? Or do something else?
Normally I add the prescribed 5oz of sugar before bottling. Recently I heard about "champagne-ing" Belgian style beers, and I'm considering it because of my lackluster fermentation. Documentation had been minimal (or maybe I'm searching for the wrong thing), so I would like to know how much sugar, and yeast I should be adding, and when (before bottling).
Thanks!
Ross
It is day 4. Should I add another pack of active Wyeast (a pack that actually completely swells up)? Or do something else?
Normally I add the prescribed 5oz of sugar before bottling. Recently I heard about "champagne-ing" Belgian style beers, and I'm considering it because of my lackluster fermentation. Documentation had been minimal (or maybe I'm searching for the wrong thing), so I would like to know how much sugar, and yeast I should be adding, and when (before bottling).
Thanks!
Ross