LopeJuice
Active Member
I brewed an IPA about 2 weeks ago and I was trying to pitch yeast cultivated from another beer to ferment with. I used the correct amount of yeast accordng to MrMalty, but it only reached about 65% attenuation. Looking back I'm realizing that a lot of the volume of yeast cells may have been dead already because of how long i let the starter sit out after it stopped bubbling. My question is this- will an IPA that finished at 1.023 be as cloyingly sweet as I'm imagining? it's about 75 ibus so im hoping that will combat some of the residual sugars, but i've never had a beer finish anywhere even remotely close to this high so I'm a little worried.