togabear
Well-Known Member
I brewed a quad about 3 weeks ago today with an OG of 1.095. Pitched two vials of WLP500 which I know is under pitching but it started vigorously fermenting in 2 to 3 days. Left in primary for 10 days and transferred to secondary for the rest of the time.
Its been at 1.022 for a week now doesn't look like its moving. It is still very cloudy though and the yeast have not settled yet. Temps are about 66 to 70C in my closet and I wasn't going to think about bottling for one more week. This is about 10% ABV and 75% attenuation which is in the normal range if I got this right. However its still very sweet and I would like to bring this down a little more. So should I:
1) Raise temperature to 72 to 75 by placing closer to heater? Its already got a ton of flavor and I don't really want that much more from raising temp. I like banana, dont love banana.
2) Pitch some S-04 or S-05 I have laying around to get it down?
3) Live with it and bottle it?
Whatever the answer, when I bottle should I add a little more yeast to this to get it to carb because of high alcohol? And do I need to add sugar if the FG is this high, how much, and do I need to worry about bottle bombs do to the amount of fermentables?
I have never brewed anything with this high of a gravity so I have no idea what to do...clearly. Thanks and no worries, I am RingAHingAHB, just curious what to do next.
Its been at 1.022 for a week now doesn't look like its moving. It is still very cloudy though and the yeast have not settled yet. Temps are about 66 to 70C in my closet and I wasn't going to think about bottling for one more week. This is about 10% ABV and 75% attenuation which is in the normal range if I got this right. However its still very sweet and I would like to bring this down a little more. So should I:
1) Raise temperature to 72 to 75 by placing closer to heater? Its already got a ton of flavor and I don't really want that much more from raising temp. I like banana, dont love banana.
2) Pitch some S-04 or S-05 I have laying around to get it down?
3) Live with it and bottle it?
Whatever the answer, when I bottle should I add a little more yeast to this to get it to carb because of high alcohol? And do I need to add sugar if the FG is this high, how much, and do I need to worry about bottle bombs do to the amount of fermentables?
I have never brewed anything with this high of a gravity so I have no idea what to do...clearly. Thanks and no worries, I am RingAHingAHB, just curious what to do next.