I made NB's Phat tyre clone AG. 9 days later and it tastes like Flat tyre.
* 5 lbs. Dingemans Pils
* 2 lbs. Munich Malt
* 2 lbs. Dark Munich Malt
* 0.50 lbs. Victory Malt
* 0.50 lbs. Breiss Crystal 60
* Wyeast #1762 Belgian Abbey II. High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation: medium. Apparent attenuation: 73-77%. Optimum temperature: 65-75.
I'm stuck at 1.020. It is still much too sweet. I think my problem is low fermentation temperatures. (as low as 62-63, up to 68). I racked to secondary last night, (after dropping my collector in the the carboy while snagging a sample) And collected the yeast in a big mason jar.
Should I heat up the brew to the low 70's and throw the slurry back in? Do I need fresh yeast? Was I just not patient enough?
* 5 lbs. Dingemans Pils
* 2 lbs. Munich Malt
* 2 lbs. Dark Munich Malt
* 0.50 lbs. Victory Malt
* 0.50 lbs. Breiss Crystal 60
* Wyeast #1762 Belgian Abbey II. High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish. Flocculation: medium. Apparent attenuation: 73-77%. Optimum temperature: 65-75.
I'm stuck at 1.020. It is still much too sweet. I think my problem is low fermentation temperatures. (as low as 62-63, up to 68). I racked to secondary last night, (after dropping my collector in the the carboy while snagging a sample) And collected the yeast in a big mason jar.
Should I heat up the brew to the low 70's and throw the slurry back in? Do I need fresh yeast? Was I just not patient enough?