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Old 01-21-2011, 01:44 PM   #11
emjay's Avatar
Jan 2011
Toronto, Ontario
Posts: 12,792
Liked 1719 Times on 1606 Posts

Originally Posted by dstar26t View Post
Yeah, if it's done it's done, what was the OG? On the next one, pitch the proper amount of yeast and maybe do a fast ferment test along side to see if they match. If it still finishes high you can use a more attenuating yeast or add simple sugar (corn/table/beet) in place of some of the extract.
Also a solid idea. The recipe called for either a can of LME or a certain amount of dextrose. It was a lot of dextrose, which I wasn't comfortable with the flavor it might impart, so maybe I can try 50/50. Heck, maybe I'll do the next one all-dextrose and simply blend them, if I can't attenuate this batch any further.

As for the people who asked... OG was 1.048 when corrected to 60°. In 48 hours it was already down to 1.024.

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