effinpansy
Member
I had a stuck fermentation with a liquid yeast so I (after 4days) added two packs of US-05. This is a brown ale OG @ 1.054. The fermentation understandably took off. In a week (@ ~65F) I was down to 1.006 and still churning. So I over reacted and bottled with only 1/3 cup priming sugar. There is not much body, it's super dry and there is a weird flavor. It's not bad but kind of alcoholic. Is this due to over pitching or premature bottling. Maybe not enough dextrine content (by which I mean higher mash temp).