Is there anything I can do if it doesn't go below that?Going back to your FG I would be looking to reduce that significantly otherwise you're going to end up with passionfruit beer syrup.
Is there anything I can do if it doesn't go below that?
I'm sure it'll turn out fineUnfortunately not. Lactose is an unfermentable sugar.
I'm sure it'll turn out fine
No the extract will have a diverse effect on the fermentation, it has to be put in at the end of fermentation.Why are you only putting the isomerised extract in two days from the end? This is there to replace the hops that would have been added during the boil if doing a full mash and would therefore normally go into the wort at the start of fermentation.
+ 1 to that.Not wanting to **** on your bonfire, but a 1.036 FG puts it roughly in line with the unfermented wort of a 4% beer. I'm not convinced it will be fine.
Could I add more of the same yeast?+ 1 to that.
Could I add more of the same yeast?
I like sweet, that's not a problem.That's not going to do anything, as mentioned lactose cannot be fermented. The FG is never going to change. Only to change it now would be to dilute it (with water) but that would also significantly reduce the ABV and body.
You never know it may be to your taste but you won't know that until it's stopped fermenting and you try it. Personally the only brews I've ever chucked away (and only once or twice) is where the fermentation has stuck usually somewhere around the 1.020 mark, I've tried to drink it but it's just too sweet and not very pleasant. Might be a different case with lactose though, never used it myself but had it in milk stouts etc.
Well put it this way I use 500 grams in stouts brewed to 30L and that’s quite sweet. Could be good though, we will never know until it’s all said and done!That's not going to do anything, as mentioned lactose cannot be fermented. The FG is never going to change. Only to change it now would be to dilute it (with water) but that would also significantly reduce the ABV and body.
You never know it may be to your taste but you won't know that until it's stopped fermenting and you try it. Personally the only brews I've ever chucked away (and only once or twice) is where the fermentation has stuck usually somewhere around the 1.020 mark, I've tried to drink it but it's just too sweet and not very pleasant. Might be a different case with lactose though, never used it myself but had it in milk stouts etc.
I would agree. From reading your posts you are trying to gain experience. I would maybe start of with an IPA/pale ale and work from there. Get to know your setup and what works and what doesn't. Get to know your hops and what combinations work for you.I would normally suggest curbing the experimentation on earlier brews but if that's your thing, that's fine. It's going to be like beer syrup and undrinkable though.
I'd recommend reading around the styles you like, to give you an idea on suggested ingredients and target gravities. You've already said in another thread that you are trying to be cost-conscious at the moment. You don't want to be spunking a load of cash on expensive drain cleaner.
10%Checked the gravity this morning and its held 1.024 since Sunday, a lot better than expected. So going to through in the hops and extracts over the next couple of days before hopefully bottling on the weekend.
Have you put your recipe into beersmith or brewer's friend to calculate OG, FG and IBU?
Sorry, I was referring to the IBU. I should of been clear.I just quickly put it into Brewers Friend and the FG came out at 1.036 so you're probably already at your terminal gravity.
Amazing. Thank you.IBU will be 100 due to the 100ibu extract. Dry hopping can add some perceptible bitterness, but won't increase the IBU.
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