ksbrain
Well-Known Member
Trying a dry yeast belgian today. Like a Belgian Blonde. OG 1.051 shooting for high attenuation for 6% ABV. Mashed at 149°F. Pitched yeast at 2 PM and now at 10 PM there's a krausen forming and I had to switch the fridge over to cooling mode. So far I like this yeast. We'll see if it makes a nice belgian character and gets a high attenuation. Fermenting at 68°F