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controlling dryness

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bcrowell:
The recipe below is my current version of a Belgian strong dark ale I make. The first time I brewed it, I really liked the way it came out. It didn't come out very dry, and I thought the slightly sweet, malty flavor was excellent. That original recipe had only 1 lb of candi sugar, but 4 lb of amber dry extract. I had og=1.097, fg=1.032, which is 67% attenuation. I had a stuck fermentation, but was able to restart it.

For my second attempt, I wanted to avoid the stuck fermentation problem, so I increased the candi sugar and decreased the dry extract. I've brewed this new version of the recipe three times now, and usually get attenuation of more like 78-80%, no stuck fermentations.

What I really want is to have my cake and eat it too: I want slightly less than full attenuation, but I don't want hassles with stuck fermentation. Is there any way to accomplish what I'm trying to do? It seems like anything I do that reduces the fermentability of the wort will increase the chances of a stuck fermentation. Conceivably I could pasteurize it before it was done drying out, but I've never heard of a homebrewer doing that...?

----

2 lb Belgian candi sugar, amber or dark
8 lb light syrup
3 lb amber dry extract
1 lb Munich light
.25 lb Munich
.25 lb Special B
.5 lb Belgian caravienne
1 lb honey
17 AAU Cascade bittering
1/4 tsp yeast nutrient
WLP 500 Trappist Ale Yeast


denny:
Don't confuse a stuck fermentation with a high finishing gravity.  A stuck fermentation is indicative of yeast issues, while a higher finishing gravity is due to unfermentables in the wort.  You could try backing the sugar off, but making sure you pitch a large quantity of healthy yeast to avoid a stuck fermentation.

hokerer:

--- Quote from: denny on July 03, 2010, 08:58:45 AM ---Don't confuse a stuck fermentation with a high finishing gravity.  A stuck fermentation is indicative of yeast issues, while a higher finishing gravity is due to unfermentables in the wort.  You could try backing the sugar off, but making sure you pitch a large quantity of healthy yeast to avoid a stuck fermentation.

--- End quote ---

Agreed.  To the OP, what kind of a starter are you using?  For a 1.097 beer, it had better be a really substantial one.

bcrowell:

--- Quote from: hokerer on July 03, 2010, 02:02:42 PM ---Agreed.  To the OP, what kind of a starter are you using?  For a 1.097 beer, it had better be a really substantial one.

--- End quote ---
I use a 1-gallon starter.

denny:

--- Quote from: bcrowell on July 03, 2010, 03:56:33 PM ---
--- Quote from: hokerer on July 03, 2010, 02:02:42 PM ---Agreed.  To the OP, what kind of a starter are you using?  For a 1.097 beer, it had better be a really substantial one.

--- End quote ---
I use a 1-gallon starter.

--- End quote ---

Well, that's good!

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