the stout I made is pretty much done, but it's sweet yet. what can I do? I was thinking that I could throw some wine yeast in there, what do you think?
- posted
19 years ago
too much beer sugar
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- posted
19 years ago
What was the recipe? Extract or AG? If extract, it could be that the extract you used in high in unfermentables in which case more yeast would do no good. Same if it's high in unfermentable dextrins due to too high a mash temp. If you use more yeast, I'd suggest 2-3 packs of something Nottingham instead of wine yeast.
--------->Denny