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Old 05-06-2011, 01:39 AM   #1
Steve973
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Aug 2005
Baltimore, MD
Posts: 298


My raspberry brett stout will be six weeks old on saturday and it has been at 1.020 for about three weeks now. (Down from 1.061) Note that about nine points of the remaining gravity come from lactose. I was thinking about giving it another two weeks in secondary, then priming with corn sugar and dosing wlp001 and bottling. Thoughts?

 
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Old 05-06-2011, 02:27 AM   #2
Calder
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Mar 2010
Ohio
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With Brett as the primary yeast, that should be done.

 
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Old 05-06-2011, 04:28 AM   #3
jtakacs
 
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Feb 2011
Santa Rosa, CA
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i know brett produces less CO2, but why dose? why not just add more priming sugar and ride it out?

 
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Old 05-06-2011, 09:54 AM   #4
Steve973
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Aug 2005
Baltimore, MD
Posts: 298

More for predictability than anything else.

 
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