Beer Forum

I have a beer fermenting now. My OG was off a bit, but it might have been my grain crush. I should have had a 1.059 but got a 1.046. Now my fermenter is still chugging away, but my FG is 1.013 and it should be 1.017. Should I drop the temp to 32* or Let It Ride and let the gravity drop more?

If I drop the temp now, I am worried that the yeast will not clean up what they are supposed to clean up.

What kind of beer is it and how long has it been fermenting? I say let 'er ride

It is a pale ale. I put it in the fermenter Saturday. If you figure out the % for both the way the beer SHOULD be and what it is now, it comes out to 71% efficiency.

I'd check it again in a day or 2 to see if it's dropping more. Patience is usually rewarded...

I am more worried that the FG will be drier than it should be.

Garrete wrote:I am more worried that the FG will be drier than it should be.

Whether you keg or bottle, that beer is eventually going to ferment down to whatever it wants. If it gets too dry, just backsweeten a bit with some lactose.

Wayne

After my beer is done fermenting, I am going to wait a day or two, as per the Pope. Then crash it to 32* for a week. I do not have any lactose, but do have some splenda. Will splenda work? It says it has maltodextrin which is a polysaccharide and it has sucralose.
Thanks in advance.

Garrete wrote:After my beer is done fermenting, I am going to wait a day or two, as per the Pope. Then crash it to 32* for a week. I do not have any lactose, but do have some splenda. Will splenda work? It says it has maltodextrin which is a polysaccharide and it has sucralose.
Thanks in advance.

Not sure about sucralose, but lactose is a sugar that the yeast can't eat, and will sweeten your beer. Maltodextrin may work the same way, but I'm guessing the sucralose may be yeast edible. Wait for Bugeater to correct me to be sure, though. He knows everything!