« on: September 12, 2014, 12:46:10 PM »
Planning to brew tomorrow morning - will extend the volume a bit, harvest a bit of the yeast from the Porter and repitch when this hits high krausen. Will shoot for about 2 liters, oxygenate well and just let it roll.I did use the stuff once for a stout that finished at 1.024 and dried it out to like 1.015...it's worth a shot. Just add a teaspoon and let it roll another week. But it adds an extra bit of complication if you're bottling the beer. I keg, so once it's crashed to cold temps, it doesn't matter.
Thought about the amylase... have never tried it. If this was a belgian - would give it a shot. Will be thrilled if I can get below 1.020 at this point.