oldstyle69
Well-Known Member
so a couple years ago i brewed a partial mash, attempting to make a triple. i had to leave town and my apartment gets a bit cold, so i had my roommate watching the temp and keeping it warm with a belt warmer. long story short, he cooked it up to 120. i attmpeted to ferment and got a bit of activity, but not enough. i bottled all of it with the idea that id just mess with it later.
today is later.
any suggestions. the current gravity is 1.02 or real close to that. smells really nice, but sweeter then i remember. the yest i used was a belg. abby. I think that the over heating of the yest gave off a really strong booze flavor.
i guess im just looking for tips or pointers. should i had more sugar since alot of the sweetness is from the unfermentable sugars in this batch. belgian candy.
today is later.
any suggestions. the current gravity is 1.02 or real close to that. smells really nice, but sweeter then i remember. the yest i used was a belg. abby. I think that the over heating of the yest gave off a really strong booze flavor.
i guess im just looking for tips or pointers. should i had more sugar since alot of the sweetness is from the unfermentable sugars in this batch. belgian candy.