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Old 12-13-2012, 06:05 PM   #21
dgoldb1
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Jan 2007
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Originally Posted by dgoldb1 View Post
Does White Labs carry Ardennes? My LHBS only have White Labs...
The Wyeast/White Lab comparison charts says it's WLP550 Belgian Ale Yeast. Will that get down to 1.010 and below from 1.080+?

 
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Old 12-13-2012, 06:59 PM   #22
LoloMT7
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Originally Posted by dgoldb1 View Post
The Wyeast/White Lab comparison charts says it's WLP550 Belgian Ale Yeast. Will that get down to 1.010 and below from 1.080+?
Yeah it should if you mash low enough etc.. http://www.mrmalty.com/yeast.htm

 
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Old 12-13-2012, 08:12 PM   #23
bchurch
 
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I am not 100% sure but if you keep the 2 lbs of sugar and mash at 149 like you wanted, you should get down to about 1.008, again not 100% but in my experience that's what I would expect.

 
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Old 12-19-2012, 01:29 AM   #24
dgoldb1
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should I add the 2 lbs of table sugar at 15min?

 
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Old 12-19-2012, 04:44 AM   #25
bobbrewedit
 
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Quote:
Originally Posted by dgoldb1 View Post
should I add the 2 lbs of table sugar at 15min?
I put mine in right before the chiller, at 10 minutes remaining.

 
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Old 12-19-2012, 03:02 PM   #26
jmalex
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Sep 2006
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Originally Posted by dgoldb1 View Post
should I add the 2 lbs of table sugar at 15min?
I wait until fermentation is winding down to add the simple sugars. The yeast will be able to do their job better if you have them work on the more complex malt sugars first, then let them cruise through the simple stuff afterward.

 
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Old 12-19-2012, 03:09 PM   #27
bchurch
 
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I usually make mine into a sugar syrup and add it at the end of the boil, but that's just me. I would add to the boil though that's how most do it.

 
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Old 12-21-2012, 06:01 PM   #28
dgoldb1
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Originally Posted by LoloMT7 View Post
Yeah it should if you mash low enough etc.. http://www.mrmalty.com/yeast.htm
Interesting. With an OG of 1.083 and a FG of 1.010, I had to change my attenuation of WLP500 to 88% from 75%. White Lab's lists its attenuation at 75-80%. I guess that's where my confusion comes in. Is attenuation dependent on the pitch rate?

 
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Old 12-21-2012, 06:12 PM   #29
Pilgarlic
 
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You'll get 75% to 80% attenuation of your malt and grain derived wort, and essentially 100% of added simple sugars. Combined, you may hit the 88%.

 
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Old 12-23-2012, 12:40 AM   #30
LoloMT7
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Originally Posted by Pilgarlic View Post
You'll get 75% to 80% attenuation of your malt and grain derived wort, and essentially 100% of added simple sugars. Combined, you may hit the 88%.
+1. With simple sugars i always get attenuation in the 80% ranges

 
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