brentt03
Well-Known Member
I had an IPA I brewed and it hit 5.6% when it was estimated to be at 6.14%, I would like this to be at 6.5%ish.....whats the best route to take to get it there??
Our Alcohol Boost is not DME, LME or corn sugar. It is a blend of 55% Maltose and 45% Glucose. Corn sugar is Dextrose.
Many breweries use this sugar as an economic way to boost alcohol content without effecting flavor.
Make it again with more fermentables.
how long has it beenin Primary, then secondary. 1.017 could come down a little. your attenuation is around 73% what yeast strain did you use?
many options
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