simplegreen
Member
- Joined
- Jul 19, 2015
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Succinct version:
Brewing 17% Imperial IPA. Hit 16.9% and cold crashed the beer. Only problem was when i tasted it before crashing my buds must have been off because i didn't notice how damn sweet it was (adding dextrose over 10 days to boost gravity).
Using WLP099.
So obviously i have too much residual dextrose in solution. My gut tells me to repitch a starter of WLP099 and let it ferment the dextrose out. Im going to wash the yeast in the fermenter as well as use a fresh vial.
Just need a sanity check that seem to be the best way? I've read a little about using amylase but i dont think this is the best case scenario. I dont have non-converted starch, maltose .. just simple dextrose sugar.
agree?
Brewing 17% Imperial IPA. Hit 16.9% and cold crashed the beer. Only problem was when i tasted it before crashing my buds must have been off because i didn't notice how damn sweet it was (adding dextrose over 10 days to boost gravity).
Using WLP099.
So obviously i have too much residual dextrose in solution. My gut tells me to repitch a starter of WLP099 and let it ferment the dextrose out. Im going to wash the yeast in the fermenter as well as use a fresh vial.
Just need a sanity check that seem to be the best way? I've read a little about using amylase but i dont think this is the best case scenario. I dont have non-converted starch, maltose .. just simple dextrose sugar.
agree?