How do I reduce this FG?

Discussion in 'General Beer Discussion' started by jceg316, Jan 23, 2020.

Help Support The Homebrew Forum UK by donating:

  1. Jan 23, 2020 #1

    jceg316

    jceg316

    jceg316

    Landlord.

    Joined:
    Sep 8, 2014
    Messages:
    2,123
    Likes Received:
    655
    I made a dopplebock a few months ago and it's been in the fermenter since. The OG was 1.093 and it's been at 1.026 for a long time now which would suggest fermentation has finished. I tried a sample, it's nice but far too sweet and I'd like to bring the FG down further and dry it out.

    I used WLP 518 Opshaug yeast, the beer is currently >8% and 70% attenuated. According to the WLP website this yeast has an attenuation of 70-80% and a tolerance of 8-12% abv. Considering that I didn't take great care of this yeast when pitching or fermenting it seems the yeast has done what it can.

    Is there a neutral yeast I could use to finish the job off? Get it down to >= 1.019? Was thinking champagne yeast or maybe even US-05?

    Thanks.
     
  2. Jan 23, 2020 #2

    jceg316

    jceg316

    jceg316

    Landlord.

    Joined:
    Sep 8, 2014
    Messages:
    2,123
    Likes Received:
    655
    Here's the grain bill:

    upload_2020-1-23_17-6-41.png
     
  3. Jan 23, 2020 #3

    Brew_DD2

    Brew_DD2

    Brew_DD2

    Mint Choc Chipster

    Joined:
    May 20, 2015
    Messages:
    1,294
    Likes Received:
    553
    Location:
    Dundee
    Either of your suggestions should do the job. I'd be inclined to go for US-05.
     
    Dutto likes this.
  4. Jan 24, 2020 #4

    matt76

    matt76

    matt76

    Landlord. Supporting Member

    Joined:
    Oct 17, 2018
    Messages:
    934
    Likes Received:
    376
    @MyQul did something a few months ago adding an enzyme, if I recall it resulted in a low FG. Maybe worth a look?
     
  5. Jan 24, 2020 #5

    MyQul

    MyQul

    MyQul

    Chairman of the Bored Moderator

    Joined:
    Aug 7, 2013
    Messages:
    15,749
    Likes Received:
    5,986
    Location:
    Royal Hamlet of Peckham. London.
    I added amylase enzyme. It got the brew down to 1.000 which I'm sure would be too low but the OG was only 1.027 which the notty got it down to 1.006 and the Enzyme did the rest
     
    matt76 likes this.
  6. Jan 24, 2020 #6

    jceg316

    jceg316

    jceg316

    Landlord.

    Joined:
    Sep 8, 2014
    Messages:
    2,123
    Likes Received:
    655
    I don't think I want it that low, and I've read mixed things about adding enzymes to beer.

    If I add more yeast, does it make a difference adding it to stronger than average beer? 8% is not an ideal environment for it to work in.
     
  7. Jan 24, 2020 #7

    phildo79

    phildo79

    phildo79

    Member

    Joined:
    Feb 5, 2014
    Messages:
    710
    Likes Received:
    199
    Location:
    N. Ireland
    I bought some of that enzyme for stuck ferments. Tried it but nothing happened.
     
    GerritT likes this.
  8. Jan 24, 2020 #8

    GerritT

    GerritT

    GerritT

    Landlord. Supporting Member

    Joined:
    Jul 27, 2017
    Messages:
    2,409
    Likes Received:
    796
    Champagne yeast? MJ 42? Or even 41, if it doesn't divert too much from the desired flavour profile.
     
  9. Jan 25, 2020 #9

    jceg316

    jceg316

    jceg316

    Landlord.

    Joined:
    Sep 8, 2014
    Messages:
    2,123
    Likes Received:
    655
    I have a black IPA sitting on MJ44, will bottle this soon and can pitch a healthy amount into the dopplebock. Would a couple of tablespoons of slurry be enough?
     

Draft saved Draft deleted

Share This Page

Group Builder