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Old 08-18-2011, 02:54 AM   #11
bottlebomber
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If you aren't opposed to a little extra alcohol, I've found that hitting the wort with a pound of sugar (candi, brown, cane is fine) really helps encourage the yeast to dry out the beer. I recently used wlp500, started it out @60 as per everyones advice, hit it with a pound of candi on day 2, and by day three my 1.105 belgian had come down to 1.015. Whammy


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Old 08-18-2011, 11:37 AM   #12
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Quote:
Originally Posted by bottlebomber View Post
If you aren't opposed to a little extra alcohol, I've found that hitting the wort with a pound of sugar (candi, brown, cane is fine) really helps encourage the yeast to dry out the beer. I recently used wlp500, started it out @60 as per everyones advice, hit it with a pound of candi on day 2, and by day three my 1.105 belgian had come down to 1.015. Whammy
That's good to know. I think I'll just brew this one according to the recipe this time but I will try your suggestion on a future batch. Thanks!
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Old 08-29-2011, 03:16 PM   #13
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I'm reading the "Brew like a monk" book and now I'm wondering if I should cold-crash or cold-condition this dubbel once primary fermentation has completed. The Wyeast 1214 says it has medium to low flocculation so I'm guessing that I should cold-crash to try to settle the yeast out a bit after primary fermentation. I'm curious about others' experience with this.
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