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Sasper
07-01-2009, 01:56 PM
When working with a high gravity braggot, one in the 13-15% potential alcohol range, should one aerate to the 1/3 sugar break? Follow a scheduled nutrient addition? Begin with an ale yeast to offer esters, and finish it with a neutral wine yeast like a champagne yeast?
Thanks!

BBBF
07-01-2009, 02:51 PM
Beulah reference?

Sasper
07-01-2009, 03:02 PM
Beulah reference?

Hell yes man!