I brewed http://hopville.com/recipe/737240/russian-imperial-stout-recipes/the-void this beer, using a Wyeast 1056 and a packet of windsor. The OG was 1.095 and after two weeks, it is still at 1.026. The recipe states for a FG of around 1.026. The beer still tastes incredibly sweet, and I'd rather ferment those sugars further to get a less sweet finished product.
Based on 'the Void' recipe, should I be surprised to have a sweet finished result? Is there any way to metabolize any more of those sugars? Will the sweetness dissipate in bottle/keg/secondary conditioning?
Thanks!
Based on 'the Void' recipe, should I be surprised to have a sweet finished result? Is there any way to metabolize any more of those sugars? Will the sweetness dissipate in bottle/keg/secondary conditioning?
Thanks!