dgoldb1

Recipes 

The Wyeast/White Lab comparison charts says it's WLP550 Belgian Ale Yeast. Will that get down to 1.010 and below from 1.080+?

LoloMT7

Recipes 

Yeah it should if you mash low enough etc.. http://www.mrmalty.com/yeast.htm

bchurch

Recipes 

I am not 100% sure but if you keep the 2 lbs of sugar and mash at 149 like you wanted, you should get down to about 1.008, again not 100% but in my experience that's what I would expect.

dgoldb1

Recipes 

should I add the 2 lbs of table sugar at 15min?

bobbrewedit

Recipes 

I put mine in right before the chiller, at 10 minutes remaining.

jmalex

Recipes 

I wait until fermentation is winding down to add the simple sugars. The yeast will be able to do their job better if you have them work on the more complex malt sugars first, then let them cruise through the simple stuff afterward.

bchurch

Recipes 

I usually make mine into a sugar syrup and add it at the end of the boil, but that's just me. I would add to the boil though that's how most do it.

dgoldb1

Recipes 

Interesting. With an OG of 1.083 and a FG of 1.010, I had to change my attenuation of WLP500 to 88% from 75%. White Lab's lists its attenuation at 75-80%. I guess that's where my confusion comes in. Is attenuation dependent on the pitch rate?

Pilgarlic

Recipes 

You'll get 75% to 80% attenuation of your malt and grain derived wort, and essentially 100% of added simple sugars. Combined, you may hit the 88%.

LoloMT7

Recipes 

+1. With simple sugars i always get attenuation in the 80% ranges

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