h4rdluck
Well-Known Member
Anyway I'm partly a fool and part mad brewer. Anyway I decided I wanted to make a Belgian Type ale...but I've had this WLP099 in my fridge for like 5 months now (Its 4 months past its "optimum date") So i decided I'd just use WLP099 as my yeast. Anyway long story short...
There were 9lbs malt extract, I added 2 pounds of candied sugar over the course of the week, and now things are settling down. The smell comming out the airlock is rather...alcoholic to say the least... I've decided and based on the more I read about the WLP099 that its not the tastiest flavor profile (Its worked well in the past for my super high gravity wild berry stouts I've made from my friends own summer harvest of berriers and things turned out awesome - but the stout flavors really offset the alcohol esters well).
This brew only had 1oz of challenger and 1oz of Hertztauller whatever....
I've decided this beer needs to quickly become a barelywine or else its not going to be as tasty as originally envisioned...
SO.... My question is..
Can I boil another pound of malt with some more extreme hops say 2oz of Magnum, or 2oz of nugget to bitter this bad boy up and just add it to the ferment? Then I will dry hop it a couple months down the road after its been conditioning in the carboy before bottling...
Any suggestions?
OG was 1088 I'd assume its closer to 1.100 now with the candied sugars...I pitched it as a 1gallon starter...not the best starter but its been fermenting strong and I oxygenated it with a aquarium stone.
I'm just wondering how adding a small volume of "Bittered wort" will help out the profile and offset the WLP099 supposed unpleasant flavors.
There were 9lbs malt extract, I added 2 pounds of candied sugar over the course of the week, and now things are settling down. The smell comming out the airlock is rather...alcoholic to say the least... I've decided and based on the more I read about the WLP099 that its not the tastiest flavor profile (Its worked well in the past for my super high gravity wild berry stouts I've made from my friends own summer harvest of berriers and things turned out awesome - but the stout flavors really offset the alcohol esters well).
This brew only had 1oz of challenger and 1oz of Hertztauller whatever....
I've decided this beer needs to quickly become a barelywine or else its not going to be as tasty as originally envisioned...
SO.... My question is..
Can I boil another pound of malt with some more extreme hops say 2oz of Magnum, or 2oz of nugget to bitter this bad boy up and just add it to the ferment? Then I will dry hop it a couple months down the road after its been conditioning in the carboy before bottling...
Any suggestions?
OG was 1088 I'd assume its closer to 1.100 now with the candied sugars...I pitched it as a 1gallon starter...not the best starter but its been fermenting strong and I oxygenated it with a aquarium stone.
I'm just wondering how adding a small volume of "Bittered wort" will help out the profile and offset the WLP099 supposed unpleasant flavors.