Originally Posted by dstar26t
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.