Bamsdealer
Well-Known Member
I plan on brewing a tripel in the next week or two and would like it to finish below 1010. So far I've brewed a one gallon belgian pale ale and used the slurry for a five gallon dubbel. The yeast is WLP 530. The pale finished around 75 and the dubbel 80% apparent attenuation. Bboth finished at 1012... right where i wanted them, but would like to get the tripel a little lower. The dubbel was hit with pure oxygen and used a pound of candy syrup which likely led to more attenuation. Both were fermented in the upper 60s and conditioned for a couple weeks at 70 degrees. Both were single infusions with a mash temp of 153.
I saved a pint of slurry from the dubbel and plan to use it in the tripel. I Weighed out the grains for my tripel and the recipe is as follows. 12 lbs pilsner malt, 1.5 lbs white wheat, .25 lbs aromatic and a pound of corn sugar. According to the user comments on the yeast, many people are getting 85% or better attenuation. Any suggestions on how I can get the most from this yeast? Additional rests? Adding sugar to the fermenting wort rather than the boil? Thanks.
I saved a pint of slurry from the dubbel and plan to use it in the tripel. I Weighed out the grains for my tripel and the recipe is as follows. 12 lbs pilsner malt, 1.5 lbs white wheat, .25 lbs aromatic and a pound of corn sugar. According to the user comments on the yeast, many people are getting 85% or better attenuation. Any suggestions on how I can get the most from this yeast? Additional rests? Adding sugar to the fermenting wort rather than the boil? Thanks.