jtp137
Well-Known Member
I tired using wlp530 for 3 dark strongs and i couldn't get the attenuation I wanted I tried lower mash temp, more simple sugars, bigger starter, more pure O2, higher fermentation temp and nothing worked still didnt finish low enough so this yeast hates me what other yeast do you guys use I like wlp500 but is it too fruity for the style should I try the Rocherfort yeast