To hot or just let it rip WLP 570

[Jcmccoy]

I made a golden strong with WLP570 my OG was at 1.082 and I pitched at 64F I just let in my room it made with on friday 5-6-11. It got up to 73 the next day.. and today the krausen dropped today so I added a pound of sugar that I boiled in a litter of water. what do you guys think?

 

[jaycount]

Why?

 

[janivar123]

why only a pound?

 

[GuldTuborg]

Is there a question in there somewhere? You weren't exactly forthcoming with information about this beer, either, so I'm not sure what you want.

 

[TTB-J]

You might have let the temperature rise a little quickly, but I think you'll be fine for a Belgian style.

 

[SickTransitMundus]

Yes, this is a normal temp rise for this yeast.

Depending on your grain bill, you can (and probably should) add another pound of sugar to dry it out. I usually add sugar to provide 10-15% of fermentables.

 

[1Mainebrew]

Just so you know, the 570 is one of the slowest flocculators going, be prepared for a long long time to clear. 1 month primary and 2 month secondary in my experience.

 

[TacoBrew]

Just so you know, the 570 is one of the slowest flocculators going, be prepared for a long long time to clear. 1 month primary and 2 month secondary in my experience.

Agreed on super low floc. I did a Belgian pale ale and cleared it after a month with gelatin. Tastes great and it is crystal clear!