Blind Dog
Beer
- Joined
- 30/7/13
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- 1,714
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I have an Old Ale in an FV currently sitting at 1.024 from 1.078. Yeast is WLP002 so pretty much at the top end if it's published attenuation range
Prior experience with WLP002 led me to expect 75% or slightly more attenuation so closer to 1.018
The yeast seems to have done its thing and the beer is a touch on the sweet side. I don't want to play with hop teas to up the bitterness, dilute or anything else as everything else is absolutely fine and just about where I want it.
So do I simply keg and condition for 6 months plus or chuck a different yeast at it to try to take it down a few points? I'm strongly leaning to the 1st option but wondered if anyone had any good reason to go with the 2nd option or even something else
Prior experience with WLP002 led me to expect 75% or slightly more attenuation so closer to 1.018
The yeast seems to have done its thing and the beer is a touch on the sweet side. I don't want to play with hop teas to up the bitterness, dilute or anything else as everything else is absolutely fine and just about where I want it.
So do I simply keg and condition for 6 months plus or chuck a different yeast at it to try to take it down a few points? I'm strongly leaning to the 1st option but wondered if anyone had any good reason to go with the 2nd option or even something else