pcarey1222
Member
Its been a day and a half and there is no sign of off gassing yet in the fermentor. I am wondering if anyone has used the Wyest Belgian Strong Ale (1388) strain and if it takes longer to start.
The temp is about 69 degrees, OG is 1.06 (which is at the top of the limit for the strain).
Any thoughts or helpful tips are much appreciated. The only solution I can think of now is to add water, but that is negating the idea of doing a high gravity beer.
The temp is about 69 degrees, OG is 1.06 (which is at the top of the limit for the strain).
Any thoughts or helpful tips are much appreciated. The only solution I can think of now is to add water, but that is negating the idea of doing a high gravity beer.