Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Wyeast 3522 Belgian Ardennes - Info
Reply
 
LinkBack Thread Tools
Old 03-01-2011, 06:35 AM   #1
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default 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)

__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 11:42 AM   #2
Houblon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Hot & sticky Fla.USA
Posts: 706
Liked 15 Times on 15 Posts
Likes Given: 1

Default

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

__________________
MyPics
Houblon is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 01:50 PM   #3
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default

Quote:
Originally Posted by Houblon View Post
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
__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 03-01-2011, 02:25 PM   #4
Houblon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Hot & sticky Fla.USA
Posts: 706
Liked 15 Times on 15 Posts
Likes Given: 1

Default

I bet 85% easy

__________________
MyPics
Houblon is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2011, 05:56 AM   #5
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default

Quote:
Originally Posted by Houblon View Post
I bet 85% easy
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!
__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 02:07 AM   #6
WHYB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Nottingham, NH
Posts: 76
Liked 1 Times on 1 Posts

Default

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?

__________________
WHYB is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 02:12 AM   #7
Stevo2569
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: C-VILLE, Tn
Posts: 1,283
Liked 29 Times on 25 Posts
Likes Given: 2

Default

Quote:
Originally Posted by WHYB View Post
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)
__________________

Fermentation may have been a greater discovery than fire."
-David Rains Wallace


My Brewing Apparatus

Stevo2569 is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2011, 05:22 PM   #8
Spartan1979
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Spartan1979's Avatar
Recipes 
 
Join Date: Feb 2011
Location: O'Fallon, MO
Posts: 1,269
Liked 116 Times on 79 Posts
Likes Given: 111

Default

Has anyone used this yeast at temps above 75°?

__________________
Spartan1979 is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2011, 06:47 PM   #9
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 20 Times on 18 Posts
Likes Given: 34

Default

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.

__________________

Time to have some fun

DannPM is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2011, 08:42 PM   #10
Spartan1979
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Spartan1979's Avatar
Recipes 
 
Join Date: Feb 2011
Location: O'Fallon, MO
Posts: 1,269
Liked 116 Times on 79 Posts
Likes Given: 111

Default

Quote:
Originally Posted by DannPM View Post
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.
__________________
Spartan1979 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
best replacement for wyeast Belgian Ardennes 3522 out of these options ekjohns Fermentation & Yeast 5 07-04-2010 07:42 PM
Wyeast 3522 Ardennes oldschool Fermentation & Yeast 7 07-01-2010 04:59 AM
Wyeast Ardennes 3522 Suthrncomfrt1884 Fermentation & Yeast 8 12-10-2009 02:26 AM
Wyeast 3522 Belgian Ardennes bdnoona Fermentation & Yeast 2 10-13-2009 08:21 PM



Newest Threads

LATEST SPONSOR DEALS