Got a belgian strong ale I've had fermenting for the past week. Its an extract brew.
See recipe here http://www.brewersfriend.com/homebrew/r ... /xmas-2015.
Original Gravity was 1.098 and should have a final gravity of 1.029. Im currently sitting at 1.032-1.030. Im just wondering if i can get this down anymore as its still quite sweet to taste. Or do you think its done?
I know the sweetness will probably change with age; Im also wondering is it worth adding a high attenuating yeast like mangrove jacks workhorse which in theory drop the FG to 1.022 which will push the beer in 10%+ ABV range. I mixed up a starter this morning and have it chomping on some Light DME which i will add in the next day or two unless strongly advised otherwise.
Fermentation Notes: Initial fermentation was extremely active and a blowoff hose was required. This activity was stable like this for 3 days and then it just stopped. And started bubbling every 1.5minutes. I have been sitting at 1.032 for 3 days and just today it has dropped to 1.030 fg.
Also wanting to know if anyone else has made a beer with such a high fg.
Im also wondering if when batch priming before bottling using 4.5lt of boiled water and the appropriate amount of priming sugar this will bring down the OG, FG, IBU and ABV into more a suitable belgian strong ale range...
Sorry for the muddled post; would love to hear some input.
Cheers Obama
See recipe here http://www.brewersfriend.com/homebrew/r ... /xmas-2015.
Original Gravity was 1.098 and should have a final gravity of 1.029. Im currently sitting at 1.032-1.030. Im just wondering if i can get this down anymore as its still quite sweet to taste. Or do you think its done?
I know the sweetness will probably change with age; Im also wondering is it worth adding a high attenuating yeast like mangrove jacks workhorse which in theory drop the FG to 1.022 which will push the beer in 10%+ ABV range. I mixed up a starter this morning and have it chomping on some Light DME which i will add in the next day or two unless strongly advised otherwise.
Fermentation Notes: Initial fermentation was extremely active and a blowoff hose was required. This activity was stable like this for 3 days and then it just stopped. And started bubbling every 1.5minutes. I have been sitting at 1.032 for 3 days and just today it has dropped to 1.030 fg.
Also wanting to know if anyone else has made a beer with such a high fg.
Im also wondering if when batch priming before bottling using 4.5lt of boiled water and the appropriate amount of priming sugar this will bring down the OG, FG, IBU and ABV into more a suitable belgian strong ale range...
Sorry for the muddled post; would love to hear some input.
Cheers Obama