rewster451
Well-Known Member
My roommates and I brewed a ginger chocolate porter, and the activity has pretty much stopped. It only took about five days, whereas everything else we've done has taken much longer. We are going to check the gravity and see if the yeast has prematurely gone dormant, or if it's done. What I'm wondering is, if it is partially fermented, what can be gained, and what can be lost by re-pitching yeast. Yeast bite? Higher alcohol content?
In a more general sense, how is a second fermentation, as is done with dubbel and trippel style beers achieved? Is this something we should have planned to do, or something we can do as an afterthought? At this point the beer is an experiment and we have backups so if it fails we will still have plenty of homebrew to drink. I wouldn't mind trying something off the wall.
In a more general sense, how is a second fermentation, as is done with dubbel and trippel style beers achieved? Is this something we should have planned to do, or something we can do as an afterthought? At this point the beer is an experiment and we have backups so if it fails we will still have plenty of homebrew to drink. I wouldn't mind trying something off the wall.