djbradle
Well-Known Member
Guess I'll have to start getting used to the better attenuation with all grain. This is my first after many extract batches where I would not usually see this type of attenuation. The recipe called for a final of around 1.013-1.015 for 7.2% but at 1 week now in the primary I've gone from 1.070 to 1.010 now. I hope it doesn't drop much lower but I may be in store for a strong saison! Could be both the yeast strain which is known for this and the mash temp of around 153?