I brewed a new RIS with an OG of 1.116 and had planning on feeding it more sugar to get it to 18% ABV.
I initially used a fresh yeast cake of WLP004 from a Dry Irish Stout batch
(my propagation batch) and O2 to oxygenate it. After it looked like the yeast was slowing down (3 days), I took a reading and the gravity was 1.032....I loved that !
I added 3 lbs of honey and more oxygen.....but it has stuck at 1.042. I'm planning on adding some DAP and either a champagne yeast or WLP099 starter to get it unstuck.
Any thoughts on the WLP099 or the champage yeast ?
Thanks to all of you !
I initially used a fresh yeast cake of WLP004 from a Dry Irish Stout batch
(my propagation batch) and O2 to oxygenate it. After it looked like the yeast was slowing down (3 days), I took a reading and the gravity was 1.032....I loved that !
I added 3 lbs of honey and more oxygen.....but it has stuck at 1.042. I'm planning on adding some DAP and either a champagne yeast or WLP099 starter to get it unstuck.
Any thoughts on the WLP099 or the champage yeast ?
Thanks to all of you !