cernst151
Well-Known Member
I've got a coffee stout that was supposed to stop fermenting at 1.02 or so but I got a stuck fermentation so among other things I added Saison yeast to get it moving. It got moving alright. It moved all the way down to 1.01 and has a strong taste of alcohol. It's over 10% and ready to bottle. Is there anything I can do at this point to reduce the alcohol taste?
The only thing I can think of is brewing a very low alcohol stout to mix in before bottling but I'd rather not wait another month while that ferments. Any other ideas or do I just have to chill it cold and drink it slow?
The only thing I can think of is brewing a very low alcohol stout to mix in before bottling but I'd rather not wait another month while that ferments. Any other ideas or do I just have to chill it cold and drink it slow?