francois brosseau
Member
- Joined
- Jun 19, 2018
- Messages
- 6
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Hi, fellows, thanks in advance for your opinions on this, i got back to brewing 2 weeks ago, im very far from being an alchemist but i did brew 9-12 good beers before, mostly bocks and 2 weizen and one lager that failed miserably lol.
Now 2 weeks ago i brewed a belgian triple with malt extract from OBK since i wanted to get the twist again, i havent brewed in years.
Pilsen malts, northen brewer hops, saaz hops, i used one pack of wlp 530 and one pack of wlp 540 yeasts.
My OG missed the target being 1.064 instead of 1.084 since i didnt empty the malt jar perfectly.
the fermentation went well blah blah, now its done at 1.010, now here is my question, can i add some raw sugar to complete the fermentation since i guess adding any yeast wont do since there are no more fermentables or do you guys have any suggestions?
the taste is good for now i plan into leaving it 3 more weeks and then keg it with gelatin for another 3 weeks maybe.
Now 2 weeks ago i brewed a belgian triple with malt extract from OBK since i wanted to get the twist again, i havent brewed in years.
Pilsen malts, northen brewer hops, saaz hops, i used one pack of wlp 530 and one pack of wlp 540 yeasts.
My OG missed the target being 1.064 instead of 1.084 since i didnt empty the malt jar perfectly.
the fermentation went well blah blah, now its done at 1.010, now here is my question, can i add some raw sugar to complete the fermentation since i guess adding any yeast wont do since there are no more fermentables or do you guys have any suggestions?
the taste is good for now i plan into leaving it 3 more weeks and then keg it with gelatin for another 3 weeks maybe.