Just cold crashing my belgian blonde. Took a gravity reading and was surprised to see 1.006! Is it common to hit 90% attenuation with the Chimay yeast? Recipe below...
83% pils
10% wheat
4% cane sugar
3% aromatic
OG 1.061
FG 1.006
Aerated with Venturi hose and collander, and used about 1L starter on stir plate (used yeast calc for calculations). Ferment starting at 60 and gradually up to 65.
83% pils
10% wheat
4% cane sugar
3% aromatic
OG 1.061
FG 1.006
Aerated with Venturi hose and collander, and used about 1L starter on stir plate (used yeast calc for calculations). Ferment starting at 60 and gradually up to 65.