ryanjbrowne
Active Member
Looking for input from those who've used the Wyeast 1762 Belgian Abbey II in the past.
I have a Belgian Golden Strong with Wy 1762 that's apparent attenuation is at 84% (1.082 OG --> 1.013). I mashed at 148F and 8.5% of the bill was cane sugar. Is this guy going to drop a bit more? BeerSmith 2 has it projected out at 1.008 FG (which would be 90% apparent attenuation).
I plan to age it out in the bottle for at least a year and want to make sure the yeasties won't keep churning in there (and create a bottle-bomb situation).
Thoughts?
I have a Belgian Golden Strong with Wy 1762 that's apparent attenuation is at 84% (1.082 OG --> 1.013). I mashed at 148F and 8.5% of the bill was cane sugar. Is this guy going to drop a bit more? BeerSmith 2 has it projected out at 1.008 FG (which would be 90% apparent attenuation).
I plan to age it out in the bottle for at least a year and want to make sure the yeasties won't keep churning in there (and create a bottle-bomb situation).
Thoughts?