For my Belgian ale which uses 900g of Demerera, it was suggested that I boil the bulk of the sugar with water and put this into the FV 2-3 days into fermentation and this would attenuate nicely and give me the ABV I was after without being too sweet.
However, now my Wyeast Abbey yeast has turned out to be a dud, I'v had to use Muntons Gervin English Ale yeast instead. With this in mind, if I still put a 600g sugar mixture (I used 300g in the boil) into the wort in a few days, should I then pitch more ale yeast to make sure it gets gobbled up and works in the same way?
Cheers,
G
Post #2 made 13 years ago
I'd go with plan A, there will be plenty of yeast in the FV by day 2-3. No need to add more.
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Post #3 made 13 years ago
I just thought that the Gervin yeast wasn't particularly a high alcohol one. Mind you, I've pitched enough for 20 or so litres in a 14 litre batch .....
Post #4 made 13 years ago
Pitching more of the same onto what you will already have will not change anything. You should be ok, I'd leave it to ferment out and if it sticks you could then add some higher tolerant yeast to try to get it to finish.Gyro wrote:I just thought that the Gervin yeast wasn't particularly a high alcohol one. Mind you, I've pitched enough for 20 or so litres in a 14 litre batch .....
What was your OG and expected FG.?
Last edited by Yeasty on 13 May 2012, 03:47, edited 3 times in total.
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Post #5 made 13 years ago
1.076 after mash, and 1.070 after boil. That's the other thing; I presume if I add sugar to the FV, I need to take another gravity reading to calculate an accurate ABV ?
Not really sure about FG target I'd say around 1.015 or so.
Not really sure about FG target I'd say around 1.015 or so.
Post #6 made 13 years ago
Hi there Gyro. Looks like Yeasty has you sorted out, good on him 
.
If you add the sugar, you can't really take another gravity reading as the yeast has already been fermenting away. For something like this, you can calculate the increase in OG that the extra sugar will give you. If you give us your volume into fermenter and the original gravity reading you took we can work it out for you.
Cheers,
PP
.If you add the sugar, you can't really take another gravity reading as the yeast has already been fermenting away. For something like this, you can calculate the increase in OG that the extra sugar will give you. If you give us your volume into fermenter and the original gravity reading you took we can work it out for you.
Cheers,
PP
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Post #8 made 13 years ago
Right,,,, taking the extract potential of your sugar to be 307/Kg/L the sugar will bring 17.76 gravity points to the party, since its demerera sugar I'll round it down to 17. Add that to your OG and you have 1.087.
If your FG is 1.015 then taking this away from your OG gives you a drop in gravity points of 72.
So your ABV is 72/8.06% = 8.9%
Yeasty
If your FG is 1.015 then taking this away from your OG gives you a drop in gravity points of 72.
So your ABV is 72/8.06% = 8.9%
Yeasty
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