FG is a 2?!

[nolasuperbass]

I made a Belgian blonde with Wyeast 1388 Belgian golden strong yeast. The initial gravity was a 1.058. I just measured the FG after 3 weeks in the primary and it was 1.002. That's right, two zeros. I was hoping for a low FG, but this works out to 7.35% ABV and 96% attenuation, which is crazy. I took the reading at room temperature, and just calibrated my hydrometer. It's reading 1.000 with tap water at room temperature. There are no signs of infection. The flavor is what you'd expect: very dry with some warm alcohol notes. I mashed at 150. I kept it warm during fermentation at about 73 at first and rising to 78 or so at the end. After initial fermentation was over, I periodically shook the buckets to keep the yeast active so it would attenuate better. The recipe was 8.25 lbs pilsner, 1 lb Vienna, 1/4 carapils, and 1 lb medium amber candy sugar. I pitched a one liter starter. I was hoping for a single digit FG, but not this extreme. Does anyone have experience with this yeast doing this?

 

[histo320]

Looks like you had some healthy yeast.

I've had my FG be lower than usually (1.008) but never that low.

 

[ThunderpantsBrewing]

Belgian yeasts can do that. I've had a saison reach 1.004 before. I flipped my lid a little, too.

 

[user 141939]

Sounds about right. You had a low mash temp and pound of sugar and a belgian yeast.

 

[Wolfbayte]

sounds about right. You had a low mash temp and pound of sugar and a belgian yeast.

+1

 

[stru]

My Saisons always finish at 1.002. Belgian yeasts are amazing!

 

[RM-MN]

I made a Belgian blonde with Wyeast 1388 Belgian golden strong yeast. The initial gravity was a 1.058. I just measured the FG after 3 weeks in the primary and it was 1.002. That's right, two zeros. I was hoping for a low FG, but this works out to 7.35% ABV and 96% attenuation, which is crazy. I took the reading at room temperature, and just calibrated my hydrometer. It's reading 1.000 with tap water at room temperature. There are no signs of infection. The flavor is what you'd expect: very dry with some warm alcohol notes. I mashed at 150. I kept it warm during fermentation at about 73 at first and rising to 78 or so at the end. After initial fermentation was over, I periodically shook the buckets to keep the yeast active so it would attenuate better. The recipe was 8.25 lbs pilsner, 1 lb Vienna, 1/4 carapils, and 1 lb medium amber candy sugar. I pitched a one liter starter. I was hoping for a single digit FG, but not this extreme. Does anyone have experience with this yeast doing this?

Since you seem to understand calculating the attenuation try this one. My saison started at 1.060 and finished at 0.995. There was no sugar added. Yup, Belgian yeasts are beasts.