Hey guys,
I'm planning a bit of an experiment to use up some of my cheaper ingredients lying about, to see what a cheap strong brew will taste like.
Planning on making a strong wort (about 1.070 if I can get it that high) and pitching it into the slurry of a (6 gallon) primary I'm going to bottle this weekend.
I want this to be quite a dry brew so I want it to ferment as much as possible, do you think I should also add in another small pack of dry yeast when I pitch on top just to give it an extra boost?
Not too sure how much slurry I'm going to have in the fermenter, it's been in there two weeks and was fermenting quite strongly for the first 7 or so days.
Does too much yeast in the fermenter lead to an overly yeasty taste in the beer or will it all drop out if I condition it longer enough.
thanks!
I'm planning a bit of an experiment to use up some of my cheaper ingredients lying about, to see what a cheap strong brew will taste like.
Planning on making a strong wort (about 1.070 if I can get it that high) and pitching it into the slurry of a (6 gallon) primary I'm going to bottle this weekend.
I want this to be quite a dry brew so I want it to ferment as much as possible, do you think I should also add in another small pack of dry yeast when I pitch on top just to give it an extra boost?
Not too sure how much slurry I'm going to have in the fermenter, it's been in there two weeks and was fermenting quite strongly for the first 7 or so days.
Does too much yeast in the fermenter lead to an overly yeasty taste in the beer or will it all drop out if I condition it longer enough.
thanks!