Is my WLP500 blonde headed for over-attenuation?

[Horseflesh]

I'm nearing the end of fermentation for a Belgian blonde ale, and not having used this yeast or made a beer this big before, I am unfamiliar territory.

OG was 1.064 and that included about 15% simple sugars. The mash was 150F for 60 minutes, with a mashout at 168F. BeerSmith's predicted FG was 1.009.

This is day 23 of fermentation. I started in the low 60s and ramped to 70F, where it has been for over a week. Current gravity is 1.008 (via hydrometer). It has been dropping 1-2 pts per day for the last ~5 days, so as of today I expect it to drop a couple more points.

So, in short, should I let it go until the yeast poop out, or chill and keg it before then? Can you have an over-attenuated Belgian blonde? The style is supposed to be dry, but can you be too dry? The beer tastes OK right now but it's hard for me to evaluate if it's dry enough because I don't know the style well.

What would you do?

 

[brewing_clown]

WLP500 will dry out a beer but the esters it produces generally prevent the beer from tasting too dry, if that makes any sense.

I'd let it finish. The yeast needs to clean up the beer after primary fermentation, and won't be able to do this if you crash it early. I've had this yeast go down to 1.004.

 

[Horseflesh]

Thanks for the advice, I'll let it keep on truckin'.

 

[Horseflesh]

This beer got down to 1.005 and it tastes great, it has the classic Chimay taste I was looking for. It took about 30 days for gravity to level off. Patience paid off, thanks!