1.063 OG Fermenting at 72 degrees
Has been actively fermenting for 9 days straight. Never had any beers go so strong for so long. Anything weird about this strain?
eastoak said:this is my house strain and it does like to go for a while but it's worth the wait. i would not raise the temps 72 is fine, 75 is the upper limit but i ferment at 68 and it's always a crowd pleaser. my grain bill is always very simple since this yeast IS the main flavor component; 95% belgian pils 5% unmalted wheat.
Yes, it eats damn near as much as a brett strain, if not as much.Anything weird about this strain?
Pump up the heat to 90F for better flavor.
MattHollingsworth said:Two recent beers: One went from 1.067 down to .997, the others from 1.074 down to .998.
Strangely, the resulting beers didn't taste horribly dry. This yeast leaves something in the mouthfeel that's very nice. Your beer might end up with more alcohol if you assumed that it would end at 1.008 or something, as I did.
Anyway, this yeast is quite nice. Not because of how far it ferments, rather because the character it produces in a beer is complex and tasty.
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