Can I do this?
Posted: Sun Oct 02, 2011 7:03 am
Hi all,
After 2 weeks in the primary fermenter I today transferred to a secondary for conditioning at the same temp of 18C for a couple of weeks. I tasted a sample after transfer and at the fermenter temp their is a desired balance between the malt & hops but at approx 9C in the fridge the hops in the sample tends to excessively dominate. This situation arose as a result of equipment failure on brew day.
My OG is down by about 8 points and I'm wondering at this late stage if I can retrieve the situation somewhat by boiling & adding a measured quantity of malt to the conditioning secondary.
Thanks for any help
After 2 weeks in the primary fermenter I today transferred to a secondary for conditioning at the same temp of 18C for a couple of weeks. I tasted a sample after transfer and at the fermenter temp their is a desired balance between the malt & hops but at approx 9C in the fridge the hops in the sample tends to excessively dominate. This situation arose as a result of equipment failure on brew day.
My OG is down by about 8 points and I'm wondering at this late stage if I can retrieve the situation somewhat by boiling & adding a measured quantity of malt to the conditioning secondary.
Thanks for any help