Barkingshins
Active Member
Here's the situation...
I brewed a Belgian Golden Strong Ale a couple months back using nothing but Belgian Pilsner malt and 3 lbs of cane sugar. The brewday went well. I hit my target O.G. of 1.080 and pitched White Labs WLP570. With all of those simple sugars, primary fermentation took off like a rocket of course. Unfortunately, I neglected to ramp up the fermentation temp like I should have and it stalled at about 1.020... 12 pts or so short of what my target F.G. was. I decided to rack it to a corny and just let it sit for a month or so to see if it would dry out on it's own. No such luck. Today it is still sitting in a corny at ~1.020 and tastes great but is far sweeter than I was hoping.
My options as I see them are to just carb it and drink it as-is OR put together a new yeast starter and repitch. I'm leaning towards the latter option but this morning I thought that maybe it would be interesting to pitch some Brett (WLP650?) to really dry it out and add some funkiness. As this would be my first time using Brett in my homebrew, I thought maybe it would be wise to bounce the idea off of the forums here and see what ya'll had to say about it.
Does this sound like a reasonable idea? Would it be ok for me to pitch the Brett right into the corny or is there some reason why it would be best to rack it back to a carboy first? What sort of fermentation temp concerns should I be aware of with this?
Any help you can offer would be much appreciated.
I brewed a Belgian Golden Strong Ale a couple months back using nothing but Belgian Pilsner malt and 3 lbs of cane sugar. The brewday went well. I hit my target O.G. of 1.080 and pitched White Labs WLP570. With all of those simple sugars, primary fermentation took off like a rocket of course. Unfortunately, I neglected to ramp up the fermentation temp like I should have and it stalled at about 1.020... 12 pts or so short of what my target F.G. was. I decided to rack it to a corny and just let it sit for a month or so to see if it would dry out on it's own. No such luck. Today it is still sitting in a corny at ~1.020 and tastes great but is far sweeter than I was hoping.
My options as I see them are to just carb it and drink it as-is OR put together a new yeast starter and repitch. I'm leaning towards the latter option but this morning I thought that maybe it would be interesting to pitch some Brett (WLP650?) to really dry it out and add some funkiness. As this would be my first time using Brett in my homebrew, I thought maybe it would be wise to bounce the idea off of the forums here and see what ya'll had to say about it.
Does this sound like a reasonable idea? Would it be ok for me to pitch the Brett right into the corny or is there some reason why it would be best to rack it back to a carboy first? What sort of fermentation temp concerns should I be aware of with this?
Any help you can offer would be much appreciated.