Singletrack
Because it's judgement that defeats us.
I'm planning a relatively big beer, OG 1.092, and I would like it very dry, say, FG 1.009, so that's about 90% attenuation and 11% ABV. My recipe has 2 lb of sugar, which is about 10% of the fermentable sugars. To keep the yeast unstressed and dry this beer as much as possible, I'm considering omitting the sugar from the BK and then adding it to the fermenter during active fermentation. I would boil the sugar in some water to sanitize, let it cool, and pour the sugar syrup into the fermenter. Will this really help achieve a drier beer? I would rather avoid this step if it won't achieve anything.
Yeast: I want to use a Belgian yeast for this beer, and I had hoped to use The Yeast Bay WLP 4025, which has very high attenuation and alcohol tolerance, but it is unavailable. I am now planning to use WLP 570 Belgian Golden Ale, because I think it has the flavor I'm looking for, but I am open to alternatives. According to White Labs, WLP 570 can attenuate up to 85% and has alcohol tolerance up to 12%. (Some older information gave attenuation only up to 78% for this yeast, so that's worrisome.) I have used WLP 570 in the past, and my beer was good, but remained cloudy. That's a minor annoyance with this yeast. Is there a better yeast choice with similar flavor profile?
Thank you!
Yeast: I want to use a Belgian yeast for this beer, and I had hoped to use The Yeast Bay WLP 4025, which has very high attenuation and alcohol tolerance, but it is unavailable. I am now planning to use WLP 570 Belgian Golden Ale, because I think it has the flavor I'm looking for, but I am open to alternatives. According to White Labs, WLP 570 can attenuate up to 85% and has alcohol tolerance up to 12%. (Some older information gave attenuation only up to 78% for this yeast, so that's worrisome.) I have used WLP 570 in the past, and my beer was good, but remained cloudy. That's a minor annoyance with this yeast. Is there a better yeast choice with similar flavor profile?
Thank you!