So made a triple with the Wyeast 3789 Trappest Blend and the FG is 1.001. It tastes fine, though high alcohol, with a slight sourness, but I am thinking I should expect that from the Bret in the 3789. Any thoughts?
What specialty grains did you use? Some tend to have unfermentables and will leave you with some residual sweetness.
How much sugar? All fermentable = drier.
What was your mash temp? Higher temp less fermentable. Lower more fermentable.
The grain bill was very straight. 14lb belg pils, 4oz aromatic malt, 3oz Belg Carmel Pils.
2.5LB's of sugar were added to the beer three days after fermentation started.
OG was 1.081. Just was shocked to see 1.001 as the FG.