technobabble66
Meat Popsicle
Howdy, I have a minor dilema
I’ve brewed an Theakston’s Peculier-like Old Ale clone, which has finished a bit high.
OG= 1.064
FG= 1.024 - which is ~60% attenuation, and as you can probably guess, is a bit too sweet - it needs to lose between 6-8 more SG points.
Mash-wise, I did a main sacch step at 68°C for 60mins.
I fermented with 2 packets of MJ Dark Ale (into 25L).
After an amazingly fast ferment - hit close to current FG within 30hrs - i accidentally let it drop to 16°C overnight on the 3rd night and it stalled shortly thereafter. I’ve tried a fast-ferment test (at ~25-30°C) and it seems to settle at roughly the same point: ~1.022-4.
So my problem is whether i bottle as is or try to do something to drop the SG a bit more.
I’m inclined to do the latter as it still tastes a little too sweet to me.
I’ve tried to keep it at higher temps (~22-23°C) for 5 or so days.
I haven’t tried stirring it, as the FF test seemed to indicate even if the yeast is roused, it’s still only going to drop it another point or 2.
So i’m kinda wondering if i need to throw in a second yeast.
If i do, which particular yeast should i go with, and how to do it?
I’ve got a few yeasts, liquid and dry, that i could use. The obvious choice would probably be MJ M10 Workhorse, as it should be up to the task by it’s reported robust nature. However, i’ve then got another reservation as to whether this yeast might drop the SG too far.
Ideally i want to hit FG=1.018, though 1.016 would probably be fine also.
Should i also prepare a starter for whichever yeast i go with, or just rehydrate and throw it in?
Help eagerly sought, as it’s tying up my FV fridge!
I’ve brewed an Theakston’s Peculier-like Old Ale clone, which has finished a bit high.
OG= 1.064
FG= 1.024 - which is ~60% attenuation, and as you can probably guess, is a bit too sweet - it needs to lose between 6-8 more SG points.
Mash-wise, I did a main sacch step at 68°C for 60mins.
I fermented with 2 packets of MJ Dark Ale (into 25L).
After an amazingly fast ferment - hit close to current FG within 30hrs - i accidentally let it drop to 16°C overnight on the 3rd night and it stalled shortly thereafter. I’ve tried a fast-ferment test (at ~25-30°C) and it seems to settle at roughly the same point: ~1.022-4.
So my problem is whether i bottle as is or try to do something to drop the SG a bit more.
I’m inclined to do the latter as it still tastes a little too sweet to me.
I’ve tried to keep it at higher temps (~22-23°C) for 5 or so days.
I haven’t tried stirring it, as the FF test seemed to indicate even if the yeast is roused, it’s still only going to drop it another point or 2.
So i’m kinda wondering if i need to throw in a second yeast.
If i do, which particular yeast should i go with, and how to do it?
I’ve got a few yeasts, liquid and dry, that i could use. The obvious choice would probably be MJ M10 Workhorse, as it should be up to the task by it’s reported robust nature. However, i’ve then got another reservation as to whether this yeast might drop the SG too far.
Ideally i want to hit FG=1.018, though 1.016 would probably be fine also.
Should i also prepare a starter for whichever yeast i go with, or just rehydrate and throw it in?
Help eagerly sought, as it’s tying up my FV fridge!