I have two questions regarding big beers:
1) I have a Belgian Quad with a SG of 1.106. After 5 weeks it is sitting at 1.030. The alcohol is present and so is the sweetness from the caramel is present. Is this a normal FG for a big beer or should it have attenuated more?
2) I purchased Lavlin EC-1118 Champagne yeast for carbing. I have never had to do this before since this is my first big beer. Is there sometype of calculation or rule for how much fresh yeast slurry needs to be added for a batch?
As always, I appreciate any insight & tips.
1) I have a Belgian Quad with a SG of 1.106. After 5 weeks it is sitting at 1.030. The alcohol is present and so is the sweetness from the caramel is present. Is this a normal FG for a big beer or should it have attenuated more?
2) I purchased Lavlin EC-1118 Champagne yeast for carbing. I have never had to do this before since this is my first big beer. Is there sometype of calculation or rule for how much fresh yeast slurry needs to be added for a batch?
As always, I appreciate any insight & tips.