Originally Posted by srmarcondes
what's the outcome here Ryan? any developments? I'm brewing with this yeast on Sat and was curious to know what happened...
I love this yeast. Some excellent phenols and esters; perfect for a golden strong. Have fun with it!
Here are the final numbers:
No O2 except shaking carboy
Apparent/Real Attenuation: 86%/71%
Brewed 6.26.12; bottled (corked and caged in Belgian bottles) 8.26.12.
Highly carbonated, as desired. No problems whatsoever with bottle bombs/gushers.
My process has changed significantly since this brew/post. First, I oxygenate now (with stone and benzomatic O2 tank), and I've had zero issues hitting my FG.
Second, and most instructive, I've started Forced Ferment Tests (FFT). Just take 4oz or so (enough for a hydrometer reading) of wort and pitch some yeast into it. I typically make a bit extra yeast starter in anticipation of pitching about 2 Tablespoons of yeast into the FFT. This way I know the possible limit of attenuation for each batch. No more guessing.
Have a great brew day! Let me know how you like the Abbey II.