BeastofWotan
Member
So I recently did my first all-grain batch, it was BIAB. My target OG was 1.060, and i got to 1.056, which I was pretty pleased with for a first try.
The grist was almost entirely belgian pils, with a bit of torrefied wheat. No adjuncts or simple sugars added. I did mash pretty low (started at 149, by the time an hour had passed it had just dropped to 147). Also, it was only a 2.5 gallon batch and I pitched a full pack of Danstar Saison Belle yeast. I started fermentation at about 74 degrees and it seems to be ending around 79. Only 4 days after pitching I just took a gravity sample and tasted.
1.003!!! That would bring me to more than 7% abv! Despite my low mash temps, I'm inclined to believe that one of my readings (probably OG) was messed up, especially since after only 4 days it does not taste like 7% alcohol (it tastes awesome).
Have any of you experienced a FG this low in a saison without any simple sugar additions?
edit: I just tested my hydrometer in tap water and got a reading around 1.000, so I don't think my hydrometer is broken.
The grist was almost entirely belgian pils, with a bit of torrefied wheat. No adjuncts or simple sugars added. I did mash pretty low (started at 149, by the time an hour had passed it had just dropped to 147). Also, it was only a 2.5 gallon batch and I pitched a full pack of Danstar Saison Belle yeast. I started fermentation at about 74 degrees and it seems to be ending around 79. Only 4 days after pitching I just took a gravity sample and tasted.
1.003!!! That would bring me to more than 7% abv! Despite my low mash temps, I'm inclined to believe that one of my readings (probably OG) was messed up, especially since after only 4 days it does not taste like 7% alcohol (it tastes awesome).
Have any of you experienced a FG this low in a saison without any simple sugar additions?
edit: I just tested my hydrometer in tap water and got a reading around 1.000, so I don't think my hydrometer is broken.