brewingboldry
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- Oct 16, 2014
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Ive recently brewed up a ordinary bitter, OG 1.047.
However during my doughing in process I must have knocked my false bottom off the tap arrangement in my cooler style mash tun. When it came to draining/sparging I had to remove my mash into a bucket, while I removed and de-clogged my tap. This meant the mash went waaaay below the 153 I was converting at.
Long story short (with no infection) my trusty dry Nottingham ale yeast has taken me down to a stupidly low FG of 1.001. Its really dry and would like to know any ways of bulking it up again.
Ive heard about maltodextrin, however I cant seem to find how much is required for a 5 gallon batch.
Would dry hopping also add some mouthfeel due to the oils?
The batch went into secondary yesterday.
Thanks in advance
However during my doughing in process I must have knocked my false bottom off the tap arrangement in my cooler style mash tun. When it came to draining/sparging I had to remove my mash into a bucket, while I removed and de-clogged my tap. This meant the mash went waaaay below the 153 I was converting at.
Long story short (with no infection) my trusty dry Nottingham ale yeast has taken me down to a stupidly low FG of 1.001. Its really dry and would like to know any ways of bulking it up again.
Ive heard about maltodextrin, however I cant seem to find how much is required for a 5 gallon batch.
Would dry hopping also add some mouthfeel due to the oils?
The batch went into secondary yesterday.
Thanks in advance
