tennesseean_87
Well-Known Member
I brewed something like the Gunstock old ale at the beginning of the summer. After fermentation, I transferred to secondary for aging on a tiny bit of sugar to give a little CO2 blanket. It has since dropped 6 points form 1016 to 1010. I added some bourbon soaked oak chips 2 weeks ago and I'm about ready to bottle, but I think there's a little wild yeast/gusher bug in there that has brought it down this low, one I don't want around for bottle aging.
My options:
1. bottle with some wine yeast to ensure fast carbonation, then stove-top pasteurize to stabilize for long-term aging.
2. Use Chemicals (campden? Kmeta?) to stop fermentation/kill wild yeast, then bottle with new yeast.
Which option will be best, and if 2, which chemical should I use?
My options:
1. bottle with some wine yeast to ensure fast carbonation, then stove-top pasteurize to stabilize for long-term aging.
2. Use Chemicals (campden? Kmeta?) to stop fermentation/kill wild yeast, then bottle with new yeast.
Which option will be best, and if 2, which chemical should I use?