Keepthedrive
Member
- Joined
- Feb 28, 2009
- Messages
- 16
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Hi all,
Just started fermenting a mock-ish export 80 about 3 days ago. I only have till wednesday before I leave for spring break, and have used safale 04 once before with awesome results. but I wanted a big beer this time. So I used 8lbs briess gold liquid extract, and 2lbs northwestern extra light dry. The alc. should be around 8%, though I dont have any sort of software to calculate what it should be, and I was in such a rush that I didnt take a gravity reading.
The thing Im nervous about is if this is too much extract for safale s04? Ive read that it can slowly get up to 8.5% if you give it time, which I can do if necessary. But I was thinking that if it stops fermenting soon, and I wanted to be on the safe side, that I could transfer to carboy, then pitch a danstar nottingham in with it to make sure that all the malts are eaten up. The safale would have given a nice flavor profile for the majority of the sugars, and the nottingham would tag team in to just finish up whats left, and not really give any flavors at all because thats just the profile of that yeast.
Anyone think that itll get to 8% on its own, or if my extra pitching of the nottingham sounds safe/logical?
Other suggestions?
thanks for all your help,
tb
Just started fermenting a mock-ish export 80 about 3 days ago. I only have till wednesday before I leave for spring break, and have used safale 04 once before with awesome results. but I wanted a big beer this time. So I used 8lbs briess gold liquid extract, and 2lbs northwestern extra light dry. The alc. should be around 8%, though I dont have any sort of software to calculate what it should be, and I was in such a rush that I didnt take a gravity reading.
The thing Im nervous about is if this is too much extract for safale s04? Ive read that it can slowly get up to 8.5% if you give it time, which I can do if necessary. But I was thinking that if it stops fermenting soon, and I wanted to be on the safe side, that I could transfer to carboy, then pitch a danstar nottingham in with it to make sure that all the malts are eaten up. The safale would have given a nice flavor profile for the majority of the sugars, and the nottingham would tag team in to just finish up whats left, and not really give any flavors at all because thats just the profile of that yeast.
Anyone think that itll get to 8% on its own, or if my extra pitching of the nottingham sounds safe/logical?
Other suggestions?
thanks for all your help,
tb