CSI - CandiSyrup
Well-Known Member
I'm looking forward to seeing your write up on krausening, as I've brewed this twice now and ended up at 1.020 both times. This time instead of bottling a syrupy mess, I pitched some brett brux into secondary that I had on hand, and I'm letting it ride. Should be interesting if nothing else. The first batch I brewed is about 10 months in the bottle now and tasting better and better, just a bit too sweet. I'd probably be totally over brewing this beer again if I couldn't taste the potential for greatness in it.
Anyway, both times I've made appropriate sized starters, chilled decanted, pitched at 65, and temp controlled the the rise up to 80 over 7 days. Not sure what more I could do (aside from this krausen for which you speak of) to get this to finish out the rest of the way. Hopefully, if I do brew it again, that will get me there.
Cheers!
It's coming. Slowly but surely...