Unusmundus
Well-Known Member
So I've tried everything. Re-rousing my yeast, throwing a heat pad under the carboy, it's been 3 days and my Belgian Wit (my second ever all-grain) will not drop below 1.022. I added a starter I did yesterday of Wyeast Forbidden Fruit 3463 about 30 minutes ago, but I'm afraid nothing is going to happen. I had originally used WLP400, but every time I've tried re-rousing it, it just settles back out within an hour or two. I'm thinking my thermometers were off, and I mashed at too high a temp, producing too much unfermentable dextrin... The beer tastes pretty good, but I'm really not looking forward to kegging a brew at 3.15% ABV (my OG was 1.046).
SO, I was thinking, there is now PLENTY of healthy-- dormant-- but healthy yeast in my fermenter, more than there should be if anything, and I've got a few pounds of wheat DME kicking around... If I were to brew up a small wort with just the wheat DME, cool it, and add it to my fermenter, is there ANYWAY of calculating how much I'd need to bring me up to 5-6% ABV? SURELY it would ferment, without producing any off flavours, if not simply dulling the flavour of the wit slightly... Anyone ever tried something like this? I'm at a standstill here guys. Thanks for all the help you have to offer.
Cheers!
SO, I was thinking, there is now PLENTY of healthy-- dormant-- but healthy yeast in my fermenter, more than there should be if anything, and I've got a few pounds of wheat DME kicking around... If I were to brew up a small wort with just the wheat DME, cool it, and add it to my fermenter, is there ANYWAY of calculating how much I'd need to bring me up to 5-6% ABV? SURELY it would ferment, without producing any off flavours, if not simply dulling the flavour of the wit slightly... Anyone ever tried something like this? I'm at a standstill here guys. Thanks for all the help you have to offer.
Cheers!