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Made a 5 gallon batch with the following ingredients:
7.00 lb White Sorghum Syrup 45 High Maltose (2.5
2.00 lb Rice, Flaked (1.0 SRM)
2.00 oz Tettnang [4.50 %] (60 min)
0.25 oz Coriander Seed (Boil 45.0
0.25 tsp Servomyces (Boil 15.0 min)
1.00 oz Orange Peel, Bitter (Boil 45.0 min)
1.00 items Whirlfloc Tablet (Boil 20.0 min)
3.00 lb Honey (1.0 SRM)
5.00 gal Water
1 Pkgs American Ale US-05 (Safale)
OG 1.082 Racked to Secondary after 2 weeks was at 1.022
Problem: Still has a sugary taste, in secondary, figured it had more to ferment
Real Question: leave the solution in secondary until all sugar
ferments or am I dealing with a dead dog here?
Thanks in advance.
7.00 lb White Sorghum Syrup 45 High Maltose (2.5
2.00 lb Rice, Flaked (1.0 SRM)
2.00 oz Tettnang [4.50 %] (60 min)
0.25 oz Coriander Seed (Boil 45.0
0.25 tsp Servomyces (Boil 15.0 min)
1.00 oz Orange Peel, Bitter (Boil 45.0 min)
1.00 items Whirlfloc Tablet (Boil 20.0 min)
3.00 lb Honey (1.0 SRM)
5.00 gal Water
1 Pkgs American Ale US-05 (Safale)
OG 1.082 Racked to Secondary after 2 weeks was at 1.022
Problem: Still has a sugary taste, in secondary, figured it had more to ferment
Real Question: leave the solution in secondary until all sugar
ferments or am I dealing with a dead dog here?
Thanks in advance.