Belgian Quad SG 1.094 to 1.010 in 1 week....how I did it...if you want to know.

[B-Dub]

I've been following this thread for a while and planning my next Belgian. Most of you seem to prefer the fruity ester over the spicy. I prefer the spicy. My last couple of Belgians were brewed with 550 for this reason but they finished high(1.024) and seemed to be lacking somewhat. I feel the ultimate Belgian is Piraat and I'm trying to replicate this fine brew. I plan on using temp ramp on the next brew to help with attenuation, but was wondering if anyone had any suggestions that might help. The recipe I'm working with comes from "Clone Brews"

Beerthirty,
I to love the Piraat. One of my personal favorites. What do you think the FG on Piraat is? It seems to be one of those sweeter beers that seems to pull off a higher FG, but doesn't come off to sweet.

Aside from your fg, how did you like the 550? What was your sg, mash temp/time, % of simple sugars?

 

[mkade]

Holy crap. I used WLP 500 to ferment a 1090 tripel, and just racked from secondary today for bottling, and found that it was all the way down to 1.000, giving an apparent attenuation of 100% and real of 80+%. It was crystal clear and delicious. Any ideas about how it managed to ferment down so dry?

 

[carnevoodoo]

Holy crap. I used WLP 500 to ferment a 1090 tripel, and just racked from secondary today for bottling, and found that it was all the way down to 1.000, giving an apparent attenuation of 100% and real of 80+%. It was crystal clear and delicious. Any ideas about how it managed to ferment down so dry?

I can imagine you had a good deal of simple sugar, a good starter, and kept it warm enough to get that low. That's all it really takes. For bigger Belgians I pitch at 64 and let free climb. Unless it is the middle of summer here, it will take itself up to mid 80s when it feels like it. 500, 530, and 550 are all pretty great at higher attenuation. I prefer 530.

 

[Crash]

I just brewed a Strong Golden yesterday; found this thread today. I was a little afraid of my 74*F temp last night so I cooled it down by setting it in front of an open window. This morning it was down to 68*F, but bubbling like crazy. I Stuck it back in the broom closet to keep it away from my toddler before leaving for my 24 hour shift at the fire station and again was a little worried that the temp would climb while I am stuck at work. Now I'm not as worried about that as I am that my closet will be full of blow off! Nice to find some experienced guys that aren't egotistical jerks. Thanks for the thread!

 

[mkade]

My grain bill was 84% pils, 15% inverted sugar and 1% aromatic. I added the inverted sugar to the primary after the highest fermentation activity just passed its peak. I was expecting high 80s for AA, but all the way down to 1.000 seems pretty crazy. It tasted delicious even warm and flat, but I was shocked. Anyone else had attenuation like this?