Brewed 4 galllons of a massive Belgian Dark Strong w/ OG 1.110 and pitched single activated 3789 smack pack. Nothing for a day or so... then a huge krausen. 4 days later yeast had fallen out of suspension with an FG of 1.021.
So im at about 12% abv, which i believe is why the yeast fell out so rapidly.
I am wondering how much farther down the brett will take this?
but im worried brett wont be able to handle it since its already pretty alcoholic and the pH might be too low. I used about 5% acid malt in mash. sorry i dont know current pH.
Its been about a week and I am also wondering whether to rack to secondary to get the beer off the yeast cake and trub? thinking I will leave it...
I know i need to leave it for a while, but my real concern is what gravity to bottle it at so the brett will carb my bottles with its superattenuation. gonna use champagne and belgian 750s w corks and cages but dont want overcarbonation
I have heard brett will eat the sugar all the way down to 1.006 but i doubt thats gonna happen here, I have never read about how brett works in big beers.Should I expect a pellicle?
SG has been stable for about 4 days and the beer tastes pretty damn good for being so young, not too funky but tastes different "in a good way"
Any help is greatly appreciated!
So im at about 12% abv, which i believe is why the yeast fell out so rapidly.
I am wondering how much farther down the brett will take this?
but im worried brett wont be able to handle it since its already pretty alcoholic and the pH might be too low. I used about 5% acid malt in mash. sorry i dont know current pH.
Its been about a week and I am also wondering whether to rack to secondary to get the beer off the yeast cake and trub? thinking I will leave it...
I know i need to leave it for a while, but my real concern is what gravity to bottle it at so the brett will carb my bottles with its superattenuation. gonna use champagne and belgian 750s w corks and cages but dont want overcarbonation
I have heard brett will eat the sugar all the way down to 1.006 but i doubt thats gonna happen here, I have never read about how brett works in big beers.Should I expect a pellicle?
SG has been stable for about 4 days and the beer tastes pretty damn good for being so young, not too funky but tastes different "in a good way"
Any help is greatly appreciated!