Austin_
Well-Known Member
Last year I brewed a darker biere de garde that was fermented with WLP670 and Crooked Stave Hop Savant dregs. Long story short, it never really developed to my liking. Not bad, but not something I wanted 5 gallons of. I decided to call an audible and add in some cabernet sauvignon extract and some Roselare yeast to change it up and play with the complexity.
At the time of adding the cabernet extract, I was at 1.005. The cabernet extract added about 30 gravity points to the brew. That put me on target for a beer that would end up around 11.5%. That's much higher than anything I typically brew. Fast forward a month and I'm sitting at 1.015.
A couple questions:
1) Will the brett and other bugs be able to take the gravity down further? Like I said, I've never made a beer this big, so I'm not sure how my non-Sacch organisms will perform in such a hostile environment.
2) If it appears to stall for a long time, is wine yeast an option? Will the wine yeast kill my non-Sacch organisms like it does Sacch?
At the time of adding the cabernet extract, I was at 1.005. The cabernet extract added about 30 gravity points to the brew. That put me on target for a beer that would end up around 11.5%. That's much higher than anything I typically brew. Fast forward a month and I'm sitting at 1.015.
A couple questions:
1) Will the brett and other bugs be able to take the gravity down further? Like I said, I've never made a beer this big, so I'm not sure how my non-Sacch organisms will perform in such a hostile environment.
2) If it appears to stall for a long time, is wine yeast an option? Will the wine yeast kill my non-Sacch organisms like it does Sacch?