I brewed a Belgian Golden Strong on 11/11/12 (mashed 148 for 90 min) I have used this strain before about a year ago. I pitch 240 bil/liter cells,1 min of O2 and fermented it at 80 degrees. It finished at 1.008. This time I pitched it at 68 and fermented it at 72. It has gone from 1.066 to 1.022 in 18 days. Damn I hope it finishes dry. I am looking for some perspective. I don't want to jack up the temp because I want to keep it at 72. Any thoughts?
Wlp 545
- Thread starter Dok
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Lower temps equals slower ferments. I'd just let it ride. At normal temps, belgians tend to take a while to finish up those last few points of gravity. If your process was the same you'll get there.
