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IPA is too dry

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Phil Williams • Lock Haven, Pennsylvania asks,
Q

I have attempted to make an imperial IPA and added Champagne yeast after primary fermentation to give it some extra kick. The extra kick that I got was more like a kick in the head. The brew is now in the secondary and I can already tell that it is far too dry for my liking. How can I give some malty sweetness back to my brew without starting all over? Is it possible to make a late addition of extract and pray, or will this cause pressure problems when it is transferred to bottles?

 

A
our problem in a nut shell is yeast selection. Champagne yeast is one of those yeast strains that tends to be highly attenuative and creates a very dry finished product. I am
Response by Ashton Lewis.

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