Author Topic: Under attenuated Dunkel ryezen  (Read 244 times)

Offline berserkbrewing

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Under attenuated Dunkel ryezen
« on: March 06, 2022, 10:05:08 am »
I transfered my Dunkel last week into a secondary at 1.023. Repitched and hoped for a better finish. Not much activity happened all week and it still sits at 1.023. Started at 1.071. Tastes good a bit on the sweet side. More so than expected for apparent reasons. Keg and drink or rack it into a primary I'm about to empty?

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Offline berserkbrewing

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Re: Under attenuated Dunkel ryezen
« Reply #1 on: March 06, 2022, 11:21:01 am »
It's kegged. More yeast for the next batch. Maybe 2 degrees higher on the ferment.

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Offline ScallyWag

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Re: Under attenuated Dunkel ryezen
« Reply #2 on: March 06, 2022, 11:51:22 am »
which yeast did you use?

I've had underattenuated ales that I've tweaked with addition of higher attenuating yeasts (and a bit of sugar) to dry them out a bit, which worked well, but I was starting out with high-ester yeasts, so the flavor was fairly locked in by that point.  I've had some success in those styles, but those gave me a lot of wiggle room.

A dunkel (using a lager yeast presumably?), might be too much of a different beast.  I haven't done many lagers, so I'm curious what others might do in this situation...  I'm hoping to do some dunkels this year, one of my favorite beers but I haven't brewed any yet.

Offline denny

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Re: Under attenuated Dunkel ryezen
« Reply #3 on: March 06, 2022, 12:24:01 pm »
From what you posted in them other thread, I'd chalk it up to unfermentables in the wort.
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Offline berserkbrewing

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Re: Under attenuated Dunkel ryezen
« Reply #4 on: March 06, 2022, 12:24:48 pm »
lalbrew munich classic. I'm positive I under pitched both times. It will be a desert beer this time around. next time i'll over pitch a bit and a little warmer.
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