I have a Triple IPA that started at 22.2 Brix and is at the tail end of fermentation and currently at 5.65 Brix, so 75% AA and 9.26% ABV. Mash temp was 149F. I'm using Omega Yeast's DIPA OYL-052, which has attenuation range of 72-80%. Pitched at rate of 16mil cells/mL. Obviously it's doing its job and well within its parameters but I'm wanting to get a bit more dry than where its probably going to finish.
Here's my question...
I am considering pulling off some US-05 from a fermenting Imperial Stout and adding that to the Triple IPA to ferment a little more. My thought is that its already been in a high ABV environment, making it a good option and that it won't get stressed by adding it to a similar ABV. Am I thinking about this correctly?
Any information and tips would be much appreciated. Thanks.
Shawn
Here's my question...
I am considering pulling off some US-05 from a fermenting Imperial Stout and adding that to the Triple IPA to ferment a little more. My thought is that its already been in a high ABV environment, making it a good option and that it won't get stressed by adding it to a similar ABV. Am I thinking about this correctly?
Any information and tips would be much appreciated. Thanks.
Shawn
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