I had a high gravity beer 1.084 finish out at 1.022 for a 73.8% attenuation. The sample tasted cloyingly sweet to me. In an effort to reduce the sweetness, I added red star dry pasteur champagne yeast thinking to bring it down furher. Do I dare just add the normal amount of priming sugar for bottling? Should I cold crash it first in my cold Minnesota garage for a day or so prior to adding fresh yeast for bottling? What would the appropriate course of action be for this? ??? thank you.
Unless there is something “special” or “different” that happened in your mash or your fermentation I would suspect that the beer is done. You can try and add the yeast but I doubt you will see much, if any, difference as a result. 1.084 is not that high of an OG.
Fred
I’d keg it. Then if it ends up over carbonated, I could release the excess pressure & still enjoy.
I have only been brewing for 1 year and your post lit a light bulb for my brain cells to see a little clearer Fred… This was the first brew I made which was intended to end up with this high of a FG. I mistakenly thought by adding the champagne yeast that it would reduce the 1.022 gravity down further. I now realize my original yeast had indeed done their job by converting all the fermentables while leaving only the non-fermentables and a 1.022 FG. Since this was not a ‘stuck’ fermentation, by adding the champagne yeast to this non-fermentable wort for an additional 14 days, I was just wasting the yeast, right? Oh well, it did give the secondary an additional 14 days of aging… :) I bottled this batch yesterday, and sure enough, the hydrometer still said 1.021 - 1.022 …