Rogsterman
Member
My DIPA started at 1.077 and finished at 1.020. I dry hopped it and the aroma and flavor are fabulous, but a little too sweet. I decided to keg and carbonate. I'm debating on making a small yeast starter with my harvested yeast and get it to finish around 1.010. Is it possible to accomplish this or could the sugars be unfermentable; could carbonation prevent the process from starting?