rwashko
Member
I recently brewed a batch of gold strong ale using Wyeast 1762 belgian abbey II. The OG was 1.072 and it fermented out to 1.002 (expected 1.018). The beer tastes great, but my (limited) understanding is that such an extreme attenuation can only mean contamination. I did ferment a little high, at roughly 75F, so I expected a slightly lower number, but this is just insane. I really like the beer I have right now, and it's been bottle conditioning for three days now, but my question is this: does anybody have any experience doing a low-temperature pasteurization in the bottle after conditioning? I'd like not to blow up my kitchen, but I'm also not too keen on dumping beer that I feel is some of the best I've tasted. As always, I really appreciate the level of advice I find here, so thanks in advance.