OG was 1.076 Fermented for two weeks
Quote from: ethalacker on July 14, 2011, 10:38:04 AMOG was 1.076 Fermented for two weeks Only 2 weeks with that OG? At any rate, you shouldn't need to add any yeast.
Quote from: denny on July 14, 2011, 11:23:53 AMQuote from: ethalacker on July 14, 2011, 10:38:04 AMOG was 1.076 Fermented for two weeks Only 2 weeks with that OG? At any rate, you shouldn't need to add any yeast.+1There should be plenty of yeast left in suspension after two weeks in the primary.Just curious...what temp did you ferment?
Yeah, I will just bottle as normal. Thanks for the advice.
A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.Origin: Flocculation: LowAttenuation: 77-83%Temperature Range: 65-77F 18-25CAlcohol Tolerance: ABV 12%