Cistercian
Well-Known Member
What is the best attenuating ale yeast (lowest FG) out there, both in liquid and in dry?
I achieved 85% apparent attenuation with US-05 on the 9-9-9 Barleywine. It finished at 1.023 from 1.119 for 12.6% ABV. I used 1.5# of sugar added three days into fermentation, aerated with an O2 stone, used 2 tsp of yeast hulls, and pitched 2 1/2 packages (the other 1/2 package was used in the 2.5 gallon partigyle beer) after rehydrating.
What is the most dry ale yeast (lowest FG) out there, both in liquid and in dry?
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