Travestian
Well-Known Member
So I'm brewing a beer this weekend (my recipe) which per beersmith will start at 1.094 and end at 1.018 giving me about 10% alcohol. I'm concerned that my Windsor yeast won't be able to finish it out and it will stall high due to the high alcohol amount. I want it to finish close to 1.018 if possible to be sweet. I figure I have three options.
Let it ride with the Windsor only and hopefully it finishes the beer (to include carbonation in the bottle)
Pitch at 1.094 and see where it ends up. If it stalls I can try and pitch some US-05 I have.
Brew with a few pounds less base grain and start at 1.079, finishing at 1.015.
My concern is with either of these options is potentially overfermenting it. 1.015 is at the very edge of the range for this style of beer and I'm trying to stay true to style. I'm brewing Saturday and have no LHBS so getting new yeast isn't an option. Any suggestions?
Let it ride with the Windsor only and hopefully it finishes the beer (to include carbonation in the bottle)
Pitch at 1.094 and see where it ends up. If it stalls I can try and pitch some US-05 I have.
Brew with a few pounds less base grain and start at 1.079, finishing at 1.015.
My concern is with either of these options is potentially overfermenting it. 1.015 is at the very edge of the range for this style of beer and I'm trying to stay true to style. I'm brewing Saturday and have no LHBS so getting new yeast isn't an option. Any suggestions?