DirtyPolock
Well-Known Member
WOW! I just kegged (and bottled a 12 pack) of my Belgian Dubbel an boy did my Wyeast 1214 do its job.
I stared with an OG of 1.064 and it finished at 1.005 which is about a 92% attenuation rate. I'm sure that the 1.5# of candi sugar helped raise the attenuation of the 1214 since it ferments completely so I'm not sure what it would have been without it. Either way I am fully looking forward to the brew.
As soon as I taste it in about a month or so and if it tastes good I will post the recipe, but until then I'll just never know.
I stared with an OG of 1.064 and it finished at 1.005 which is about a 92% attenuation rate. I'm sure that the 1.5# of candi sugar helped raise the attenuation of the 1214 since it ferments completely so I'm not sure what it would have been without it. Either way I am fully looking forward to the brew.
As soon as I taste it in about a month or so and if it tastes good I will post the recipe, but until then I'll just never know.
