crushingblackdoom
Well-Known Member
- Joined
- Jun 12, 2012
- Messages
- 177
- Reaction score
- 23
So I've got a CDA that's done fermenting.
OG was 1.068, FG is 1.010. 6 gals. Heavily dry hopped. My intention was to lower the gravity below 1.010 by adding 2 # sugar. I want this brew to finish at around 1.004.
At tasting its awesome, though I'm tasting slight traces of Lacto.
My question is, can I lower the gravity w/ champagne yeast upon racking to secondary. Also wondering if by drying it out further, can I suppress the Lacto that may be forming? Any thoughts are greatly appreciated!!! Thanx HBT!!!
OG was 1.068, FG is 1.010. 6 gals. Heavily dry hopped. My intention was to lower the gravity below 1.010 by adding 2 # sugar. I want this brew to finish at around 1.004.
At tasting its awesome, though I'm tasting slight traces of Lacto.
My question is, can I lower the gravity w/ champagne yeast upon racking to secondary. Also wondering if by drying it out further, can I suppress the Lacto that may be forming? Any thoughts are greatly appreciated!!! Thanx HBT!!!