So I mentioned in my last homebrewing update that after 6 months I finally got back into the game. I also mentioned how the first hurdle I had to overcome was remembering how to brew.
I waited a couple more days and the 2 week mark finally rolled around. This is when I had planned on dry-hopping. I gave it another gravity read and still... 1.022 SG. Okay, now I know something is wrong. Decided I'd give it a bit of a shake to get the yeast suspended again and maybe kickstart it. Nope, 2 days later same reading. Figured I may as well pitch a bit more dry yeast. Looked promising and a couple days later, 1.022 SG. Well, shit...
What appears to be happening is that I messed up my mash. I think I mashed in too hot and cooked some of the malt, creating unfermentable sugars. Now the wort doesn't taste sweet at all, completely dry (tastes pretty good too), but I don't want to risk gushing bottles or even bottle bombs from an underfermented beer. Luckily I have an ace up my sleeve.
Wyeast 3711 - French Saison. This is the Takeru Kobayashi of the yeast world. It will eat anything. Luckily it is pretty clean too, so I don't expect too many new flavors to come into play, maybe a touch of pepper, but I'll live with that. Unfortunately all the LHBS in my area carry White Labs only. Now WL is usually my go to choice in liquid yeast, but there is no alternative to Wyeast 3711, none that will eat anything and everything that other yeasts can't. This means I'll be ordering it offline, and waiting a few more days before I get this problem solved and start my dry-hop.
There's a solution to every problem in homebrewing. It just might not be the first one that comes to mind.
