So long story short. Inaccurate thermometer lead to incredibly high mash temp. for my imperial stout. Lots of unfermentable sugars in this beer i'm thinking. Checked to gravity after 2 weeks and its at 1.050 (started at 1.091)!
So i'm experimenting a little bit here. I used 1056 with starter. Mash was actually at 165 instead of 154, which is what I desired.
I ordered a nottingham yeast pack and alpha-g enzyme. I was thinking i would add a little bit (half a pill) of the enzyme with a little bit of the dry yeast (rehydrated). Keep an eye on it daily, then once it hits my desired Fg (about 1.020) then siphon it into my brew pot (heat to about 58 C to stop to alpha-g enzyme. then proceed to the normal bottling process
Is this a reliable plan? Maybe no one has done this specifically, but I feel like it can work. I DO NOT want a really really really sweet beer.
Only problem that may occur is would heating the beer up that high kill all the yeast? That would lead to no carbonation....right? Add a touch of yeast to bottling bucket right before bottling?
So i'm experimenting a little bit here. I used 1056 with starter. Mash was actually at 165 instead of 154, which is what I desired.
I ordered a nottingham yeast pack and alpha-g enzyme. I was thinking i would add a little bit (half a pill) of the enzyme with a little bit of the dry yeast (rehydrated). Keep an eye on it daily, then once it hits my desired Fg (about 1.020) then siphon it into my brew pot (heat to about 58 C to stop to alpha-g enzyme. then proceed to the normal bottling process
Is this a reliable plan? Maybe no one has done this specifically, but I feel like it can work. I DO NOT want a really really really sweet beer.
Only problem that may occur is would heating the beer up that high kill all the yeast? That would lead to no carbonation....right? Add a touch of yeast to bottling bucket right before bottling?