Originally Posted by shadygrovebrewer
I've had it ferment out that far before without any ill effects. I just do really big starters. Also I check the gravity and when it gets to 1.010 I transfer to secondary, and cold crash to 36 degrees.
gotcha. was worried that you thought the yeast was going to magically stop at some beer-informed attenuation %. i have never used that yeast before but are you sure it won't hang around and kick off fermenting in the bottles? i play it safe and heat pasteurize my bottles after cold crashing, kegging and bottling, but that's with s05 which in my hands is a moderate flocculator at best (say that 5 times fast)
do you mean 36 degrees kelvin? that's pretty chilly