So, I decided to make a big lager and I think I over shot my mark... I started with a 5 gal batch with an OG of 1.106 (I was thinking Imperial stout w/ lager yeast)
I pitched a massive yeast starter decanted down to a 1/4 gallon of yeast slurry (WYeast 2206). No problems with starting fermentation or controlling the temperature. Racked it to the secondary this week and I've got a SG of 1.042 about 8.7 ABV... So now the beer is lagering and I think that this is a bit too sweet to be my final SG.
I was thinking about pulling the beer out and pitching a champagne yeast to finish off the sugar. The other option I'm considering is to age it on oak to bring in some acid to counter act the huge sweetness.
Thoughts?
Rob
I pitched a massive yeast starter decanted down to a 1/4 gallon of yeast slurry (WYeast 2206). No problems with starting fermentation or controlling the temperature. Racked it to the secondary this week and I've got a SG of 1.042 about 8.7 ABV... So now the beer is lagering and I think that this is a bit too sweet to be my final SG.
I was thinking about pulling the beer out and pitching a champagne yeast to finish off the sugar. The other option I'm considering is to age it on oak to bring in some acid to counter act the huge sweetness.
Thoughts?
Rob