Falstaff
A Bad Influence
- Joined
- Jul 14, 2021
- Messages
- 411
- Reaction score
- 882
I have a red IPA, pretty much a barleywine that I hopped the holy hell out of, that has stopped at 1.03. I know WHY this happened. One, It's a dark Munich SMaSH. Two, I boiled it for two hours. Three, I mashed at 157f.
OG 1.091 FG 1.03 66% attenuation.
66% is normal when I do high mash temps, so this should have been expected and I'm not looking for help as to why this happened or how I can fix it.
What I wanted to ask is if a beer at 1.03 is drinkable? Does anyone have any experience bottling high FG beers? Are they syrupy and gross? Specifically both malty and hoppy beers. I could see a stout being good sweet, and definitely a fruited sour, but a red ipa? I'm not sure.
OG 1.091 FG 1.03 66% attenuation.
66% is normal when I do high mash temps, so this should have been expected and I'm not looking for help as to why this happened or how I can fix it.
What I wanted to ask is if a beer at 1.03 is drinkable? Does anyone have any experience bottling high FG beers? Are they syrupy and gross? Specifically both malty and hoppy beers. I could see a stout being good sweet, and definitely a fruited sour, but a red ipa? I'm not sure.