wort makeup and attenuation

[goschman (Iliff Ave)]

@denny

@goschman

@santoch

Adding Gypsum won’t fix sweetness.  If it was me, I’d consider the following options:

1. De-gas and repitch another new active starter
   or
2. Blend it with a new batch that is over-bittered and has attenuated completely
   or
3. De-gas, throw in some fruit and re-pitch
   or
4. Add a hop-shot to increase perceived bitterness

Ok thanks. If it wasn’t aerated enough to begin with, will pitching more yeast help?

Maybe.  But without doing an FFT (did I miss that you did?) you don’t know if the issue is the wort or the yeast.

I did do a FFT which I kind of forgot about. I didn’t budge.

I am considering just adding some gypsum and possibly a bit of lactic acid to the keg. It may not help much but it can’t hurt.

[denny]

@goschman

@denny

@goschman

@santoch

Adding Gypsum won’t fix sweetness.  If it was me, I’d consider the following options:

1. De-gas and repitch another new active starter
   or
2. Blend it with a new batch that is over-bittered and has attenuated completely
   or
3. De-gas, throw in some fruit and re-pitch
   or
4. Add a hop-shot to increase perceived bitterness

Ok thanks. If it wasn’t aerated enough to begin with, will pitching more yeast help?

Maybe.  But without doing an FFT (did I miss that you did?) you don’t know if the issue is the wort or the yeast.

I did do a FFT which I kind of forgot about. I didn’t budge.

I am considering just adding some gypsum and possibly a bit of lactic acid to the keg. It may not help much but it can’t hurt.

In that case yeast isn’t gonna help.  How about blending?

[goschman (Iliff Ave)]

@denny

@goschman

@denny

@goschman

@santoch

Adding Gypsum won’t fix sweetness.  If it was me, I’d consider the following options:

1. De-gas and repitch another new active starter
   or
2. Blend it with a new batch that is over-bittered and has attenuated completely
   or
3. De-gas, throw in some fruit and re-pitch
   or
4. Add a hop-shot to increase perceived bitterness

Ok thanks. If it wasn’t aerated enough to begin with, will pitching more yeast help?

Maybe.  But without doing an FFT (did I miss that you did?) you don’t know if the issue is the wort or the yeast.

I did do a FFT which I kind of forgot about. I didn’t budge.

I am considering just adding some gypsum and possibly a bit of lactic acid to the keg. It may not help much but it can’t hurt.

In that case yeast isn’t gonna help.  How about blending?

It just got adequately carbed up over the weekend. Blending is probably the best solution. I am going to have a couple more samples and decide what to do. I may just leave it alone if it is decent enough…