ChicagoJack86
Active Member
On Tuesday I brewed a 12 gallon batch of a belgian dark strong, and i separated it into 2 carboys. In one I pitched 3522 Belgian Ardennes and the other 1762 Belgian Abbey II. My OG was 1.088, without adding any sugars. I'd like each batch to get to between 10-11% ABV, so I'm going to add sugar to each carboy once fermentation has slowed down. The question is, how much should i add to each carboy, because I'm not sure of how much each of them will attenuate. I know what the attenuation says on the Wyeast website, but i hear people saying they're getting close to 90% with 3522, and I'm not trying to make a 13% ABV strong ale. Any suggestions about the amounts would be awesome. I was thinking maybe doing 2lb in each of them, but I'd like to hear people's suggestions.
