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david_42

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Sunday, the Heart of the Valley had a club brew day at the OSU Fermentation Sciences pilot system. Made a Biere de Garde with a decoction mash. Final gravity was 17.55 brix (call it 1.070). Since it was a decoction AND 1.2 brix was dextrose, I decided to ferment cool with SA-04, so it wouldn't be too dry. Well, it stopped at 3.6 Brix! 79.8% apparent attenuation.

I guess I'll have to let it age a bit and see.
 
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