pjcampbell
Well-Known Member
I made a 4 gallon batch of something I called a "winter" ale with 7# LME, 1# crystal 60 steeped for about 15 min @ 165F.
60 min 1oz columbus 12% AAU
45 min (meant to be 15 minutes) 1oz cascade 7% AAU
1 min 1oz cascade 7% AAU
First, I messed up the hop schedule, and put in my flavoring hops at the wrong time.
2nd, I used wyeast 1968 which is very flocculent and does not attenuate a ton. I have been fermenting at very low temps (for ale) - 60-62F for 3 weeks.
I haven't checked FG yet, but it smells very sweet. I am not a fan of sweet beers and obviously this is partially just part of learning what ingredients to use for my preferences, probably the wyeast was the biggest mistake.
The OG was right around 1.060
Can I do anything to alter the beer at this point or do I just have to ride it out. Can I dump in some 1056 yeast to make it attenuate a little more to get rid of some of the sweetness?
Should I try moving it to a warmer location, and if so, is swirling the carboy around enough, or should I get a spoon in there and actually slightly agitate the trub?
I was thinking of dry hopping a little to try to overcome the sweet aroma, but I don't want to just mask it.
60 min 1oz columbus 12% AAU
45 min (meant to be 15 minutes) 1oz cascade 7% AAU
1 min 1oz cascade 7% AAU
First, I messed up the hop schedule, and put in my flavoring hops at the wrong time.
2nd, I used wyeast 1968 which is very flocculent and does not attenuate a ton. I have been fermenting at very low temps (for ale) - 60-62F for 3 weeks.
I haven't checked FG yet, but it smells very sweet. I am not a fan of sweet beers and obviously this is partially just part of learning what ingredients to use for my preferences, probably the wyeast was the biggest mistake.
The OG was right around 1.060
Can I do anything to alter the beer at this point or do I just have to ride it out. Can I dump in some 1056 yeast to make it attenuate a little more to get rid of some of the sweetness?
Should I try moving it to a warmer location, and if so, is swirling the carboy around enough, or should I get a spoon in there and actually slightly agitate the trub?
I was thinking of dry hopping a little to try to overcome the sweet aroma, but I don't want to just mask it.