TNGabe
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- Aug 19, 2012
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I've noticed that my mixed brett/sacc saisons tend to 'finish' at 1.004 to 1.008 depending on mash temp and grist. When I transfer and dry hop, the yeast fires back up and starts fermenting again, with the beers finishing 1.004 to 1.000. Anyone else notice that dry hopping seems to restart brett or mixed strain fermentations?