Hi,
A bit of advice on my conundrum would be much appreciated. Brewed a Saison today and came up short by 16 points (1.062-1.046 24l). I thought the brew went well until my pre-boil check. Anyway, I had an extract kit (Muntons, I think) last year where I added dextrose after a couple of days to start, what I assume, was a second fermentation.
Can someone point me in the direction of some formula for the addition (I've found wine ones but don't know if that will work), when should I add it and what/if any downsides to doing this there will be? It's a Saison so I guess I shouldn't be too worried about the addition making it dry.
As I said above... any advice will be much appreciated.
J
A bit of advice on my conundrum would be much appreciated. Brewed a Saison today and came up short by 16 points (1.062-1.046 24l). I thought the brew went well until my pre-boil check. Anyway, I had an extract kit (Muntons, I think) last year where I added dextrose after a couple of days to start, what I assume, was a second fermentation.
Can someone point me in the direction of some formula for the addition (I've found wine ones but don't know if that will work), when should I add it and what/if any downsides to doing this there will be? It's a Saison so I guess I shouldn't be too worried about the addition making it dry.
As I said above... any advice will be much appreciated.
J
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