Mofo
Grandmaster Brewer
I have a wee heavy in primary that started at 1.095 and, after a week, has attenuated down to 1.038. I'd like to get it down another 14 to 16 points (1.022-24) and am considering pitching champagne yeast. My concern is that it'll attenuate too dry. Is there a way to get it just right? A calculator somewhere that would tell me how many grams to pitch?
I'd initially pitched two rehydrated packets of Mangrove Jack's M03 Newcastle Dark Ale yeast. The literature warned that attenuation would be a problem with higher alcohol beers and suggested that lowering mash temp might help. I did, but it didn't, at least not enough. The M03 has given it a nice flavor profile, but it would definitely benefit from a lighter body and higher ABV.
Many thanks!
Dave
I'd initially pitched two rehydrated packets of Mangrove Jack's M03 Newcastle Dark Ale yeast. The literature warned that attenuation would be a problem with higher alcohol beers and suggested that lowering mash temp might help. I did, but it didn't, at least not enough. The M03 has given it a nice flavor profile, but it would definitely benefit from a lighter body and higher ABV.
Many thanks!
Dave