Snotpoodle
Well-Known Member
Hi,
I put down 10 gallons of Belgian Strong Golden Ale this weekend, and was interested in input about a decent fermentation schedule.
I ended up with a 1.090 FG (epic efficiency), and followed a normal recipe of 90% Pilsner, 5% Munich, 5% Flaked Wheat and some homemade candi sugar.
I have just pitched a healthy starter of WLP 530, and the temp is sitting around 60F at the moment.
What schedule would you suggest to get the very best out of the recipe and yeast I have used.
Bear in mind I cannot crash cool or lager, the temp its at now is about the lowest I can get it by a few degrees. I can obviously get it warmer by moving it to a room with under floor heating, and wrapping it up, but i think I only want to do this around 4 days time.
Beersmith says I should end up with a beer (if WLP 530 performs of between 10% and 11% ABV). Where do you think this "should end, FG of arond 1.010?
Advice?
I put down 10 gallons of Belgian Strong Golden Ale this weekend, and was interested in input about a decent fermentation schedule.
I ended up with a 1.090 FG (epic efficiency), and followed a normal recipe of 90% Pilsner, 5% Munich, 5% Flaked Wheat and some homemade candi sugar.
I have just pitched a healthy starter of WLP 530, and the temp is sitting around 60F at the moment.
What schedule would you suggest to get the very best out of the recipe and yeast I have used.
Bear in mind I cannot crash cool or lager, the temp its at now is about the lowest I can get it by a few degrees. I can obviously get it warmer by moving it to a room with under floor heating, and wrapping it up, but i think I only want to do this around 4 days time.
Beersmith says I should end up with a beer (if WLP 530 performs of between 10% and 11% ABV). Where do you think this "should end, FG of arond 1.010?
Advice?