Well... not sure whether I should be happy about this or not.
Racked my Belgian to secondary today. Wanted this to be a BIG beer that attenuated down quite a bit; I missed on the former, nailed the latter. Wanted to hit 1.082, only got 1.064, for my original gravity (I did collect more wort that usual, even after a two-hour boil).
But, final gravity was 1.005 (temperature adjusted).
I had one pound of candi sugar in there.
Mashed real low - 147°; meant to be closer to 149°, but had trouble keeping the temp up. Thickness started out pretty stiff, ended up normal (~1.25 qt/lb, maybe a touch more) after all the infusions to get temperature up.
Did an extended mash - 90 minutes.
Started fermentation at ~68°, moved it up a degree or two for the following week, by the end of the first week it was basically at cellar temp (76°.
So, I don't really have a question, other than wondering if this is going to prove to be TOO dry. Tastes good, not hot as I was worried it might be. Just wanted to throw all of this out there for anyone who might be thinking of how they can get their beers to dry out more; all of these things were done specifically with attenuation in mind, and at least a few of them seem to have worked!
EDIT: Kinda important, WLP 550.
Racked my Belgian to secondary today. Wanted this to be a BIG beer that attenuated down quite a bit; I missed on the former, nailed the latter. Wanted to hit 1.082, only got 1.064, for my original gravity (I did collect more wort that usual, even after a two-hour boil).
But, final gravity was 1.005 (temperature adjusted).
I had one pound of candi sugar in there.
Mashed real low - 147°; meant to be closer to 149°, but had trouble keeping the temp up. Thickness started out pretty stiff, ended up normal (~1.25 qt/lb, maybe a touch more) after all the infusions to get temperature up.
Did an extended mash - 90 minutes.
Started fermentation at ~68°, moved it up a degree or two for the following week, by the end of the first week it was basically at cellar temp (76°.
So, I don't really have a question, other than wondering if this is going to prove to be TOO dry. Tastes good, not hot as I was worried it might be. Just wanted to throw all of this out there for anyone who might be thinking of how they can get their beers to dry out more; all of these things were done specifically with attenuation in mind, and at least a few of them seem to have worked!
EDIT: Kinda important, WLP 550.