Hello everyone,
I am a longtime homebrewer and a professional winemaker and I have come into the following problem: I had a low mash temp. (148F) and now my 1.064 beer has finished at 1.006! The winemaker in me says to just bump-up the RS% to where I want it to be (1.012-1.014), but the brewer in me doesn't know what would be the best way to do this? I am thinking either Malto-Dextrin or Lactose, because it has to be non-fermentable and give a perceived sweetness...I will have to boil the sugar addition fior sanitation, so I don't know if this will de-nature the Malto-Dextrin at all and give the yeast even more sugars (which I want to avoid). Any suggestions? What do breweris do in this case to correct for an over-acheiving yeast Post-Fermentation?
I thank you for your time in advance and any information is appreciated.
Cheers.
I am a longtime homebrewer and a professional winemaker and I have come into the following problem: I had a low mash temp. (148F) and now my 1.064 beer has finished at 1.006! The winemaker in me says to just bump-up the RS% to where I want it to be (1.012-1.014), but the brewer in me doesn't know what would be the best way to do this? I am thinking either Malto-Dextrin or Lactose, because it has to be non-fermentable and give a perceived sweetness...I will have to boil the sugar addition fior sanitation, so I don't know if this will de-nature the Malto-Dextrin at all and give the yeast even more sugars (which I want to avoid). Any suggestions? What do breweris do in this case to correct for an over-acheiving yeast Post-Fermentation?
I thank you for your time in advance and any information is appreciated.
Cheers.
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