supercarbuilder
Well-Known Member
I brewed an experimental beer with a ton of sugar to boost abv with not much regard for final taste.
Started with an OG of 1.174, Pitched a mason jar of WLP007 from a local brewery and added sugar during first week of fermentation (approx. 7 gal. batch), a little a day. Calculated OG including fermentation sugar is an OG of 1.189. Using a conical and temp control at 65, let rise to 70 and held there to finish.
Brewed on 1-3-16 and it only got to 1.089 on 2-5-16. So I dropped out the old yeast, re-hydrated two packs of EC-1118 Champagne yeast and pitched on 2-5-16. 2-21-16 pulled a sample and FG is still the same as on 2-5-16. It's stuck at 13.13% and I'd like it to get down to 1.020 at 22.18% ABV
Any thoughts? I want it to finish as low as possible, it doesn't taste terrible now but it's very sweet. Like I said, this is an experiment so all I want is ABV not concerned about taste. Thanks, let me know if you need more specific info.
Edit: It actually tastes pretty good, maybe I only need to get down a bit more. It's clean and dessert like. I only used pale 2 row and a bit of chocolate malt for the color.
Started with an OG of 1.174, Pitched a mason jar of WLP007 from a local brewery and added sugar during first week of fermentation (approx. 7 gal. batch), a little a day. Calculated OG including fermentation sugar is an OG of 1.189. Using a conical and temp control at 65, let rise to 70 and held there to finish.
Brewed on 1-3-16 and it only got to 1.089 on 2-5-16. So I dropped out the old yeast, re-hydrated two packs of EC-1118 Champagne yeast and pitched on 2-5-16. 2-21-16 pulled a sample and FG is still the same as on 2-5-16. It's stuck at 13.13% and I'd like it to get down to 1.020 at 22.18% ABV
Any thoughts? I want it to finish as low as possible, it doesn't taste terrible now but it's very sweet. Like I said, this is an experiment so all I want is ABV not concerned about taste. Thanks, let me know if you need more specific info.
Edit: It actually tastes pretty good, maybe I only need to get down a bit more. It's clean and dessert like. I only used pale 2 row and a bit of chocolate malt for the color.