Beet Sugar -- how much fermentable?

[petep1980]

My wyeast 3522 came it at a 66% attenuation clip which is slightly low for this strain I think. I pitched a 1250ml stir-starter, my mash temps were 151° and table sugar made up ~16% of the grain bill.

I went from 1.050 to 1.017.

I am going to add brett brux and two bottle dregs of Orval to secondary.

For some reason I expect table sugar to be more fermentable than DME.

 

[Houblon]

Short reply is 100%, you pulled the beer before it was done fermenting, told ya

Now you have byproducts that the yeast didn't have time to clean up = odd flavors


WLP550 -wy3522 does these numbers everytime like clockwork.
-- example --
Houblon clone
sg 1.078
fg1.006

Attenuation
91.84% ADF
76.05% RDF

84.3% Pilsner
15.7% Beet Sugar

 

[petep1980]

Short reply is 100%, you pulled the beer before it was done fermenting, told ya


WLP550 -wy3522 does these numbers everytime like clockwork.
-- example --
Houblon clone
sg 1.078
fg1.006

Attenuation
91.84% ADF
76.05% RDF

84.3% Pilsner
15.7% Beet Sugar

I didn't do anything to the beer. It's still sitting around in it's primary. Just been at the same SG last 2 days.

Here's a question. Should I try to increase temps into the 70s, or stick in the 60s?

 

[Houblon]

Leave it alone for 2wks & let rise to room temps (low 70s)
If after 14 days primary then you can add more heat(if needed), that yeast takes more time at cool temps.

 

[Calder]

It's done most of the work already. I'd ramp it up to the mid 70s.

I just used it in a Farmhouse Ale. Started at 75, and ramped it up to 80 at the end. Took a 1.055 down to 1.006. 10% Cane sugar. Cane sugar will ferment out 100%.

It was one of the quickest ferments I've ever had. Took it down to 1.010 in 28 hours at 75 F. Left it 5 weeks before bottling (yesteeday).