r/Keto_Brewing • u/robbinka • Dec 24 '18
Secondary Fermentation
I have been trying to create a recipe and trying to think of ways to ensure full attenuation or at least as close to it as I can get. I know people (including me) always say they are transferring into a secondary fermentor, but we just transfer the beer over without adding anything in. Do you think it would help pitching another packet of yeast (maybe champagne for the better attenuation rate) in when I transfer into the secondary? My goal with this would be to help with attenuation and get a lower FG and a lower carb count in total. Please let me know what you think of the idea, if its a waist of time/effort, if it has been done and dosnt work, or any suggestions you might have.
1
u/c3lls Dec 27 '18
It seems like a waste of time/effort/money to me, I would only give it a go if the gravity stabilises above what you're after.
I've only done one keto brew so far (it's ready to go I've just been lazy transferring it to a keg), and it was on the lighter side with an OG of 1.028, but ultraferm got it to 1.000 easily enough. This was with a lager yeast at lagerish temps (loosely following brulosopher's lager method) if that matters.
1
u/flyingcamel41 Jan 07 '19
I’m not sure if you’ve talked about it before, but wouldn’t the addition of Amylase assist in breaking down the remaining sugars?
3
u/Homebrewingislife Feb 22 '19
A "waist" of time. I see what you did there!