Hi All,
So I brewed a Belgian Triple the other day and used additional sparge water to create a secondary lower gravity beer. This lower gravity beer was then sour kettled with Lacto for 2 Days (took a while to get any activity). In the boil I added 1.5lbs of dark candi sugar and 1/2 lb of extra light DME.
Hydrometer reading was a mere 1.031. I was somewhat disappointed with this low reading, but hoped that my candi sugar content would produce a highly fermtable beer that might get below 1.010. I siphoned off some Krasuen from this beer’s big brother, since I had nice active yeast (GY 015) just sitting there.
I come home yesterday and I have an explosive blow off (2 Days onto ferm). This blow off was nuts. No blow off tube bc I figured the low gravity didn’t stand a chance at a blow off. I had dense nuggets of yeast all over the place. I’ve never seen such thick yeast in a blow off and the sheer volume was also impressive. How is this possible with en OG of 1.031?
Other things to note:
I let the temps get hot (76 in the vessel), I like my Belgians to have lots of yeasty character.
Headspace was limited figure .5 gallons at most.
I know the above screams hugely active fermentation, but with an OG so low I was still surprised. What are everyone’s thoughts?
So I brewed a Belgian Triple the other day and used additional sparge water to create a secondary lower gravity beer. This lower gravity beer was then sour kettled with Lacto for 2 Days (took a while to get any activity). In the boil I added 1.5lbs of dark candi sugar and 1/2 lb of extra light DME.
Hydrometer reading was a mere 1.031. I was somewhat disappointed with this low reading, but hoped that my candi sugar content would produce a highly fermtable beer that might get below 1.010. I siphoned off some Krasuen from this beer’s big brother, since I had nice active yeast (GY 015) just sitting there.
I come home yesterday and I have an explosive blow off (2 Days onto ferm). This blow off was nuts. No blow off tube bc I figured the low gravity didn’t stand a chance at a blow off. I had dense nuggets of yeast all over the place. I’ve never seen such thick yeast in a blow off and the sheer volume was also impressive. How is this possible with en OG of 1.031?
Other things to note:
I let the temps get hot (76 in the vessel), I like my Belgians to have lots of yeasty character.
Headspace was limited figure .5 gallons at most.
I know the above screams hugely active fermentation, but with an OG so low I was still surprised. What are everyone’s thoughts?