okie dokie, i mixed all the packets of yeast i had up and so have accidentally used the belgian beer kit yeast on an ale brew (resulting in a higher percentage ale but it's at my mates place and i don't think they'll mind about the higher alcohol perentage!).
Now this means that the yeast for my 8.5% belgian beer has died with the alcohol probably being around 6.5%. This means there are still sugars left to ferment(gravity reading at 1020 not 1010).
so...
i was going to restart it with the champagne yeast i have. however as i have noticed with the turbo cider it pretty much eats all the sugar in the brew! (my turbo cider was at about 1000 FG!
Any ideas on what i should do?
champagne yeast restarter then bottle it when it reaches 1010? but would that risk the bottles exploding?
wait till fermentation has finished? but would that make a not so nice tasting beer?
silly me
Edmund
belgian beer kit, wrong yeast
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sparky Paul
I don't think you'll get an 8.5% beer down to an FG of 1010, regardless of what the instructions say. What was the OG?
I made an Abdij which didn't get much below 1020 IIRC, but I did make it with Spraymalt instead of sugar. However, the OG was high enough to make the intended 8% at the FG.
I made an Abdij which didn't get much below 1020 IIRC, but I did make it with Spraymalt instead of sugar. However, the OG was high enough to make the intended 8% at the FG.
Last edited by sparky Paul on Sat Mar 22, 2008 7:58 pm, edited 1 time in total.
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Edmund
, i just took the percentage stated for what it is.-
sparky Paul
If you used Spraymalt as I did, I certainly wouldn't worry. If you used sugar, I would have thought it would have gone a few points lower than that, you could try the old faithful rousing of the yeast...
The trouble with the Brewferm instructions is that they cover a number of beers of various strengths, some of which will not reach 1010. If you do try the yeast starter, make sure it's finished before bottling.
The trouble with the Brewferm instructions is that they cover a number of beers of various strengths, some of which will not reach 1010. If you do try the yeast starter, make sure it's finished before bottling.
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Edmund