Hello lads, I asked the guy at the LHBS if I could use glucose syrup to dry out my beer a little bit. He said that I could do that or I could use a packet of dry enzyme. In my ultimate wisdom, I did both.
I checked my gravity last night, on my 1.063 OG beer, after it had been fermenting for 14 days and it read 1.002!
I tasted the sample and it actually wasn't that bad. Thing is... its still going. I'm still getting bubbles out of the airlock after 14 days. Its the first beer I've had that went for that long.
So my question is... should I use maltodextrin to beef it back up a bit?
If I do, how should it be used? What quantity and how do I get it into the beer?
Thanks for any advice.