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-   -   Wyeast 3522 Belgian Ardennes - Info (http://www.homebrewtalk.com/f163/wyeast-3522-belgian-ardennes-info-228923/)

DannPM 03-01-2011 05:35 AM

Wyeast 3522 Belgian Ardennes - Info
 
This is for the archives, for people's searches, keeping track of yeast performance. Will update as it comes along:

Source: Harvested from my last batch. Pitched 2 cups of moderately thick slurry (Approx. 253 Billion cells)

Day 0: 1.063 (Temp: 65 degrees F)
Day 1: (Temp: 66.5 degrees F)
Day 2: 1.025 (Temp: 66.7 Degrees; Apparent Attenuation: 57.49% )
Day 3: (Temp: 68.1 degrees F)
Day 4: (Temp: 69 degrees F)
Day 5: 1.015 (Temp: 70.5 degrees F; Apparent Attenuation: 72.93%)
Day 6: (Temp: 71.8 degrees F)
Day 7: (Temp: 71.6 degrees F; heavy flocculation starting to occur)
Day 8: 1.009 (Temp: 74.1 degrees F; Apparent Attenuation: 82.77%)
Day 9: (Temp: 74.1 degrees F --> Temp: 66.7 degrees F)
Day 10: (Temp: 55.7 degrees F)
Day 11: 1.007 (Temp: 63 degrees F; Apparent Attenuation: 86.63%) (Bottled) (End of Primary Fermentation)

Houblon 03-01-2011 10:42 AM

Tiny problem in that your grain/sugar bill, along with mash temps all will have an effect on the attenuation.

FYI using up to 15% sugar I always get 91-93% attenuation with wlp550 -wy3522 all below 77F

DannPM 03-01-2011 12:50 PM

Quote:

Originally Posted by Houblon (Post 2692619)
Tiny problem in that your grain/sugar bill, along with mash temps all will have an effect on the attenuation.

FYI using up to 15% sugar I always get 91-93% attenuation with wlp550 -wy3522 all below 77F

Good call man. I'm working with the below:

Pilsen Malt, 11.00 lbs
American Crystal Malt 10, 1.00 lbs
Sucrose, 0.88 lbs (Added @ 10 minute mark in the boil)

Mashed @ 153 for 70 minutes

Houblon 03-01-2011 01:25 PM

I bet 85% easy:mug:

DannPM 03-10-2011 04:56 AM

Quote:

Originally Posted by Houblon (Post 2692857)
I bet 85% easy:mug:

You were right on man! I'm bottling tonight @ 86.6% attenuation :) Tasted a the hydro sample and this may be my best beer yet, knock on wood!

You'd never guess this was 7.33% ABV, even tasting it at ~70 degrees!

WHYB 08-11-2011 01:07 AM

Saw this thread, I'm in the midst of a 3522 myself.
10 lbs pilsner, l lb crystal 60, 4oz victory
Mashed @ 152 60 min
OG 1.067 (5.4G)
Cell count 210B (approx)
Fermentation Temp Started @ 59-60
raised to 65 over the next 24 hrs. Kept @65
30hr mark needed a blowoff tube (on a 7.2G carboy)
Day 12 Gravity @ 1.0125, 81.3% (still seeing some slight activity though)
Thinking of shutting things down at this point and kegging it, thoughts?

Stevo2569 08-11-2011 01:12 AM

Quote:

Originally Posted by WHYB (Post 3161600)
Saw this thread, I'm in the midst of a 3522 myself.
10 lbs pilsner, l lb crystal 60, 4oz victory
Mashed @ 152 60 min
OG 1.067 (5.4G)
Cell count 210B (approx)
Fermentation Temp Started @ 59-60
raised to 65 over the next 24 hrs. Kept @65
30hr mark needed a blowoff tube (on a 7.2G carboy)
Day 12 Gravity @ 1.0125, 81.3% (still seeing some slight activity though)
Thinking of shutting things down at this point and kegging it, thoughts?

Thats the exact FG mine finished at. (Scarey)

Spartan1979 08-30-2011 04:22 PM

Has anyone used this yeast at temps above 75?

DannPM 08-30-2011 05:47 PM

I've finished at 77 78 before. The old wyeast specs had the upper limit on this one at 85, not sure why they lowered the recommended range though. From my use of 3522 you are only going to get good esters not fusels and definitely not banana.

Spartan1979 08-30-2011 07:42 PM

Quote:

Originally Posted by DannPM (Post 3214790)
From my use of 3522 you are only going to get good esters not fusels and definitely not banana.

At 78?

For some reason, I was thinking I could ferment this at basement temps (aorunf 75 right now) but if I do, this is probably going to get into the low 80's.

I was going to brew three batches this weekend, but I can only fit two batches into my fermentation fridge. I had planned on letting this beer just sit out, but I think I may have to put off one of the other beers for two weeks. Oh well, that's the way it goes.


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