IJesusChrist
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- Joined
- Apr 3, 2013
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I've found zero information on this, and being very uneducated in the area I need some info.
I had bought a recipe for a nice dark stout and had finished making it, when I realized my "yeast" was actually hops. Stupid mistake, but having just finished boiling and about to pour the wort (?) into the primary fermentor.
So in a rush I went to the only place still open - the grocery store. I bought some "Red Star Platinum" yeast and the thing is bubbling like crazy.
I'm worried that its going to go way dryer than I want, and cannot, for the life of me, find what alcoholic % these yeasts go to. I'm assuming they around 14%. I've also found one forum talking about people distilling from the finished fermented product and it ends up tasting like "Tails" much quicker than other yeasts...
Not excited at the moment.
My current idea - take hydrometer reading, when its finished, put in sulphites (or sulphates?) to end the fermentation. I'm worried, however, there is going to be a nasty off-flavor.
Anyone use this before?
Any other suggestions?
Anyone use this (or other bread yeasts) with beer and let it finish?
I had bought a recipe for a nice dark stout and had finished making it, when I realized my "yeast" was actually hops. Stupid mistake, but having just finished boiling and about to pour the wort (?) into the primary fermentor.
So in a rush I went to the only place still open - the grocery store. I bought some "Red Star Platinum" yeast and the thing is bubbling like crazy.
I'm worried that its going to go way dryer than I want, and cannot, for the life of me, find what alcoholic % these yeasts go to. I'm assuming they around 14%. I've also found one forum talking about people distilling from the finished fermented product and it ends up tasting like "Tails" much quicker than other yeasts...
Not excited at the moment.
My current idea - take hydrometer reading, when its finished, put in sulphites (or sulphates?) to end the fermentation. I'm worried, however, there is going to be a nasty off-flavor.
Anyone use this before?
Any other suggestions?
Anyone use this (or other bread yeasts) with beer and let it finish?