Dave Sarber
Unindicted Co-conspirator
Ok. I did a long, slow step mash on a tripel I'm brewing. OG was 1.080. Pitched one smack pack of WY1214 on 1-6. Fermented at 68°, fermentation appeared to stop on 1-9. Put in my temp controlled freezer, and dropped temp to 48°. Went to check it early this morning (1-13), and there were bubbles on the surface, like it was still fermenting. Checked gravity, and it is 1.000! Plugged that into a ABV calculator, and it is showing 100% attenuation, and 0 calories per 12 oz bottle. Tasted the sample, and it actually tasted decent, but definitely no sweetness. I'm cool with that, I like dry beers anyway.
But, what is going on? I was planning on fining with gelatin this morning and cold crashing. Should I wait?
But, what is going on? I was planning on fining with gelatin this morning and cold crashing. Should I wait?
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