So I'm fermenting Jamil's "Brew Like a Homebrewer" Belgian Dark Strong.
I'm using the WL Belgian Blend WLP575, because they didn't have the yeast Jamil called for in Brewing Classic Styles.
When I input the recipe into Beersmith it tells me the expected FG is 1.017.
My OG was 1.105 and now (2 weeks in) it's at 1.028. I took a sample today and it was still cloying...at least if that means what I think it means ;-)...really sweet.
But then I do the math and realize I'm already at 10% abv and 73% attenuation. I looked up the yeast on the website and it says to expect 74%-80% attenuation. Which, even if I get to 80% is only 1.020. The yeast is a Medium-High alcohol tolerant strain, and the fermentation process has slowed considerably. I'm sure I'll get a few more points out of it, but I'm skeptical I'll get down to 1.020 TBH.
So my question is really about how this beer/yeast will age. I'm in no hurry to get it off the yeast cake, and I really hope that cloyingly sweet taste will abate.
Will it?
BTW, I fermented temp controlled to within 1-2 degrees from 68 slowing ramping up to 74 (just yesterday, day 12). I'll hold it at 74 best I can for as long as I can.
I know these beers take a very long time to fully age and mellow, I'm just wondering from somebody who's brewed something as high gravity as this if the cloying at 10% alcohol and a fermentation that's slowing rapidly will take care of each other buy the time the beer is fully aged.
One last question: I'd like to move my beer to a cellar when I'm convinced my fermentation is (almost) completely done. But I've heard these yeasts can really creep along eating those last few points of gravity. Is this inadvisable?
I intend to age it until Christmas.
Thanks in advance!
I'm using the WL Belgian Blend WLP575, because they didn't have the yeast Jamil called for in Brewing Classic Styles.
When I input the recipe into Beersmith it tells me the expected FG is 1.017.
My OG was 1.105 and now (2 weeks in) it's at 1.028. I took a sample today and it was still cloying...at least if that means what I think it means ;-)...really sweet.
But then I do the math and realize I'm already at 10% abv and 73% attenuation. I looked up the yeast on the website and it says to expect 74%-80% attenuation. Which, even if I get to 80% is only 1.020. The yeast is a Medium-High alcohol tolerant strain, and the fermentation process has slowed considerably. I'm sure I'll get a few more points out of it, but I'm skeptical I'll get down to 1.020 TBH.
So my question is really about how this beer/yeast will age. I'm in no hurry to get it off the yeast cake, and I really hope that cloyingly sweet taste will abate.
Will it?
BTW, I fermented temp controlled to within 1-2 degrees from 68 slowing ramping up to 74 (just yesterday, day 12). I'll hold it at 74 best I can for as long as I can.
I know these beers take a very long time to fully age and mellow, I'm just wondering from somebody who's brewed something as high gravity as this if the cloying at 10% alcohol and a fermentation that's slowing rapidly will take care of each other buy the time the beer is fully aged.
One last question: I'd like to move my beer to a cellar when I'm convinced my fermentation is (almost) completely done. But I've heard these yeasts can really creep along eating those last few points of gravity. Is this inadvisable?
I intend to age it until Christmas.
Thanks in advance!