Anything that used 3711... That yeast always takes the brew down near 1.000
WLP007 took my pumpkin barleywine from 1.113 to 1.004. 96.5% attenuation
+1! Wyeast 3711 is monster. I usually get between 92-96% attenuation.
I recently brewed a Belgian Tripel with Wyeast 1388 Belgian Strong and got 92%. I did a 15min rest at 130F and 60min rest at 148F. Also had 2.5lbs of cane sugar. Started around 68F and ramped up into the upper 70's after a few days.
Holy ****, I just did a RIS on WLP 007, still fermenting. Hoping for 80-85% attenuation. What did you do to aerate?
WLP007 took my pumpkin barleywine from 1.113 to 1.004. 96.5% attenuation
only been in bottles a little over 3 weeks, so haven't tried it, can't say yet how it turned out
Wow I can't imagine what this tastes like.
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