HItransplant
Well-Known Member
I have a small batch of a really big beer. SG was 1140 (oops).
needless to say, I think the yeast has done all it can to get it to 13% (FG of 1043), but its toooooo sweet.
so, ive been thinking of ways to bring it down a little bit more.
Since my problem is drunk yeast, what if I add water to dilute out the ETOH, thereby "sobering" up my yeast, then repitch to try to hammer down that FG a little more.
its a wild idea.. but i cant think of why it wouldnt work....
thoughts?
EDIT: LHBS guy said hit it with US-05, which is pretty "alcohol resistant," but I have my reservations about it going to 16% ABV... so Im hoping for a back up plan.
cheers.
needless to say, I think the yeast has done all it can to get it to 13% (FG of 1043), but its toooooo sweet.
so, ive been thinking of ways to bring it down a little bit more.
Since my problem is drunk yeast, what if I add water to dilute out the ETOH, thereby "sobering" up my yeast, then repitch to try to hammer down that FG a little more.
its a wild idea.. but i cant think of why it wouldnt work....
thoughts?
EDIT: LHBS guy said hit it with US-05, which is pretty "alcohol resistant," but I have my reservations about it going to 16% ABV... so Im hoping for a back up plan.
cheers.