Good yeast for the style?

[Ridenour64]

Found some good info here
https://byo.com/article/stuck-fermentations-techniques/

I don’t believe it was a yeast issue because like I said when I pitched, it started fermenting very quickly after and airlock activity was very active for a few days. I’m gonna go with a poor mash temp being the cause. I’m going to just keg and take note for next time. Thanks guys!

 

[Comfort_Zone]

Given that your probe read 160F the whole time, I'll bet you dollars to donuts that you don't have a stuck fermentation, but rather a simple lack of fermentables. Without knowing what you temp actually was there's a good chance the mash converted, but with a large percentage of dextrins which your yeast can't utilize. At the gravity you were at aeration isn't as big of a factor. Attenuation is based a lot of factors including the ability of a given strain to utilize certain sugars and the quantity of those sugars in solution.

 

[Ridenour64]

I agree with you completely. Who knows if that 160 was even accurate. May have been even higher.

I actually just bought a thermapen. Got it on sale for $59. They’re expensive, but so is having a few batches of beer not go as planned. Moving forward I’ll just use the analog to get in the right ball park then use thermapen to dial in strike.

Learn something every day.

 

[IslandLizard]

I actually just bought a thermapen. Got it on sale for $59.

Good decision!
You'll love using it, and not just for beer.
I finally bought one 2 years ago, and wondered why I waited that long.

 

[tellyho]

I love T58. My favorite Belgian yeast right now.

 

[Comfort_Zone]

For what it's worth, my favorite Belgian yeast is TYB Dry Belgian Ale. If that's not available you can prop up the dregs from Mischief or any number of Bruery Beers. It's like something between WLP570 and WY3711.