8 Mar
2002
8 Mar
'02
9:55 a.m.
I would have to agree with Andrew for the most part.
The fun part of a big beer like this is the malt and
roasted flavor, not the alcohol. However, I still
think Summit EPA is a good beer.
Cheers!
WH
--- Andrew Ruggles <arruggles(a)yahoo.com> wrote:
Jonathan,
I used a White Labs Irish Ale yeast a couple years
ago that was not
very attenuative -- I think it was 68%+/- (I
routinely get 75% apparent
attenuation).
I personnally don't see a problem with a 1.033 FG
from a 1.080 OG --
that's 6.3% abv. Maybe I'm just getting old, but I'm
really getting
burned out on the over-hopped, low-malt character
beers that dominate
American specialty brewing (e.g. Summit EPA).
If it was me, I'd keg/bottle it now. Brewers should
provide good
sanitation and proper temperature control. After
that, it's all about
the yeast... Just let it be what it is. If you want
to change it, brew
it again, and use a different yeast.
Andrew
--- "Crist, Jonathan" <cristj(a)bsci.com> wrote:
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A friend ran into a few problems on a porter
(1.080 SG). He pitched 2
tubes
of yeast (one Wyeast and one White Labs) and it
started fermentation
well
but stalled out at 1.033. I had him add a little
yeast energizer - it
restarted and dropped to 1.028 and still is
fermenting very slowly.
70% attenuation should get him down to 1.024 and
that still seems
sweet.
2 questions:
1) should he be patient and wait, or try more
energizer or more yeast
or
?????
2) if the yeast have stalled out, what should he
do when he bottles?
At the
current pace the bottle might eventually charge.
Adding priming sugar
might
just make a sweeter flat beer.
I read in a winning MHBA recipe adding a little
2024 pilsen yeast at
bottling - is this one possibility, or dangerous
with that much
available
sugar?
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