TheH2
Well-Known Member
I have 8 gallons if wit that I transferred to kegs before checking FG and it's at 1.022. They're now sitting in the warmest part of my house and there is a tiny amount of co2 released every morning when I pull the tab so I guess it is fermenting, but probably not going to go much farther (I've never had this problem before). So, I'm thinking of pitching a champagne yeast (or WLP099 given a recent thread) in the 5 gallon keg.
For the 3 gallons (in a 5 gallon keg for what it's worth) I'm thinking of pitching brett. Would that ruin my keg for anything other than brett? I probably only like about 25% of the beers with Brett so I don't want to basically damage a good keg. Also, is beer with brett not very good if you don't give it time to age? I was thinking about putting it in my keezer when it reached 1.012 because I don't want to overdue the brett.
Thanks.
If you care, I normally do a two step mash with wits (only beer I step) with highest temp at 152. For this batch I didn't step and mashed at 156. Although it should still go past 1.022, it was probably just moving slow at that point. I have no clue why I mashed at 156. It's been awhile and I didn't review my mash temp from previous brews.
For the 3 gallons (in a 5 gallon keg for what it's worth) I'm thinking of pitching brett. Would that ruin my keg for anything other than brett? I probably only like about 25% of the beers with Brett so I don't want to basically damage a good keg. Also, is beer with brett not very good if you don't give it time to age? I was thinking about putting it in my keezer when it reached 1.012 because I don't want to overdue the brett.
Thanks.
If you care, I normally do a two step mash with wits (only beer I step) with highest temp at 152. For this batch I didn't step and mashed at 156. Although it should still go past 1.022, it was probably just moving slow at that point. I have no clue why I mashed at 156. It's been awhile and I didn't review my mash temp from previous brews.