I want to referment my beer in kegs by adding a fresh yeast starter and some source of sugar. Will I obtain similar results by adding dextrose rather than gyle?
Should I use the required amount of yeast to ferment that sugar, or should I slightly overpitch since it'll be an alcoholic environment?
I plan to mix everything in a in a tank, then quickly keg everything.
Nay other things I should take into consideration
PS: why am I doing this? Answer: In an attempt to reabsorb diacetyl. See this thread if interested
Zb
Should I use the required amount of yeast to ferment that sugar, or should I slightly overpitch since it'll be an alcoholic environment?
I plan to mix everything in a in a tank, then quickly keg everything.
Nay other things I should take into consideration
PS: why am I doing this? Answer: In an attempt to reabsorb diacetyl. See this thread if interested
Zb
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