user 213331
Active Member
- Joined
- Aug 10, 2015
- Messages
- 32
- Reaction score
- 6
Made a Belgian Tripel Ale. OG was 1.088 and after secondary fermentation, it was 1.022. It tasted good and I bottled it. After five weeks it has carbed but not as much as I would like. It also tastes far too sweet.
Thinking of opening and pouring the bottles into a fermenter with fresh yeast starter and letting it ferment another two weeks or until I can get the FG below 1.010, and then kegging and force carbing.
Is this a proper process?
Thinking of opening and pouring the bottles into a fermenter with fresh yeast starter and letting it ferment another two weeks or until I can get the FG below 1.010, and then kegging and force carbing.
Is this a proper process?