OK I've brewed for a local dogfish head competition and have some questions. Here is what I brewed
Ole Zion Church Saison
5lbs 2 row Belgian Pilsner
3lbs Maris Otter
2lbs White Wheat
4oz Aromatic
4oz Biscuit
Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal
Batch sparge 2.08 gal
Batch sparge 2.08 gal
Ended up with about 6 1/4 gallons pre-boil gravity reading of 1.067
90 min boil
.5 oz Magnum 90 min
1 lb amber candi sugar 60 min
Whirlfloc tablet 15 min
1 oz hallertauer mittelfrueh 10 min
1 oz coriander seed crushed 5 min
1 oz sweet orange peel 5 min
1 oz hallertauer mittelfrueh at flame out for 20 min rest
1 oz of pink peppercorns at flame out for 20 min rest
cooled to 65 and pitched the mystery yeast (saved a couple tubes for myself)
OG 1.078
Fermented at 65 and let naturally rise to 78 for two weeks. Threw the belt on it for two days to raise to 80 then let it cool itself down to room temp. First time I've checked it was today and it was crystal clear and tasted amazing but a little dry. got a gravity reading of
FG 1.004
Here is my question.
Is this too dry for me to bottle condition?
Will I have to add more yeast for it to carbonate properly in 3 weeks?
If it's too dry, what can I do to sweeten it just a tiny bit?
Thanks all. I Have to bottle it this weekend to have it ready to enter on May 13
Ole Zion Church Saison
5lbs 2 row Belgian Pilsner
3lbs Maris Otter
2lbs White Wheat
4oz Aromatic
4oz Biscuit
Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal
Batch sparge 2.08 gal
Batch sparge 2.08 gal
Ended up with about 6 1/4 gallons pre-boil gravity reading of 1.067
90 min boil
.5 oz Magnum 90 min
1 lb amber candi sugar 60 min
Whirlfloc tablet 15 min
1 oz hallertauer mittelfrueh 10 min
1 oz coriander seed crushed 5 min
1 oz sweet orange peel 5 min
1 oz hallertauer mittelfrueh at flame out for 20 min rest
1 oz of pink peppercorns at flame out for 20 min rest
cooled to 65 and pitched the mystery yeast (saved a couple tubes for myself)
OG 1.078
Fermented at 65 and let naturally rise to 78 for two weeks. Threw the belt on it for two days to raise to 80 then let it cool itself down to room temp. First time I've checked it was today and it was crystal clear and tasted amazing but a little dry. got a gravity reading of
FG 1.004
Here is my question.
Is this too dry for me to bottle condition?
Will I have to add more yeast for it to carbonate properly in 3 weeks?
If it's too dry, what can I do to sweeten it just a tiny bit?
Thanks all. I Have to bottle it this weekend to have it ready to enter on May 13