RhinoDon81
Active Member
I just made my first Fruit beer.
Basic Pale ale recipe, brewed with williamette hops, and WLP001 yeast
attenuated well durring primary at 65F for around 2 weeks.
transfered to secondary, racked on top of reconstituted Apricots.
I transfered the carboy to my basement (59f), and I have not gotten any secondary fermentation out of the fruit.
tasted it last night ( 1 week into secondary) and it has a sweetness that I want gone.
I don't want to mess with ferm temperature too much, however I want to dry this out.
should I
1. bring the carboy back up into higher heat and hope that the ferm kicks back up
or
2. pitch a vial or clean fermenting lager yeast to the secondary to finish it off.
thoughts?
thanks
Don
Basic Pale ale recipe, brewed with williamette hops, and WLP001 yeast
attenuated well durring primary at 65F for around 2 weeks.
transfered to secondary, racked on top of reconstituted Apricots.
I transfered the carboy to my basement (59f), and I have not gotten any secondary fermentation out of the fruit.
tasted it last night ( 1 week into secondary) and it has a sweetness that I want gone.
I don't want to mess with ferm temperature too much, however I want to dry this out.
should I
1. bring the carboy back up into higher heat and hope that the ferm kicks back up
or
2. pitch a vial or clean fermenting lager yeast to the secondary to finish it off.
thoughts?
thanks
Don