I recently brewed a Breakfast Stout (extract) from Austin Homebrew. I chose to add an optional alcohol boost and some yeast fuel as well to help the yeast digest the additional sugar. I measured my OG at 1.064 (I think it is 1.067 since my hyrometer says to add .003 at ~77 degrees which was the temp I measured at). Recipe says should be at 1.058 but read that 1% ABV increase will lead to roughly .009 increase in OG so I figure I'm on the right track. Then I pitched some liquid yeast- California Ale 001 I believe, although I didn't use a yeast starter. Fermentation still started within 12 - 24 hours and was actively bubbling for a good week- looks like my first batch's off to a great start!
Two weeks later, I measured my FG to ensure fermentation is done. I got 1.020 on both days. Recipe says my FG should be at 1.014, but I figure that my number is a bit higher since I used an alcohol boost, and I did not use a yeast starter to increase the yeast count so not all the sugars were consumed.
I did a quick taste and the beer tastes pretty good. It does taste a bit thin and a little dry, which I was not expecting from a breakfast stout. Could the thinness/dryness be from the alcohol boost? Will it improve after it's been carbed and bottled? What should I expect from bottle conditioning?
Two weeks later, I measured my FG to ensure fermentation is done. I got 1.020 on both days. Recipe says my FG should be at 1.014, but I figure that my number is a bit higher since I used an alcohol boost, and I did not use a yeast starter to increase the yeast count so not all the sugars were consumed.
I did a quick taste and the beer tastes pretty good. It does taste a bit thin and a little dry, which I was not expecting from a breakfast stout. Could the thinness/dryness be from the alcohol boost? Will it improve after it's been carbed and bottled? What should I expect from bottle conditioning?