Hello guys, This is my first all grain batch of a Belgian strong golden ale. I started with a 1.070 OG and almost 3.5 weeks later a FG of 1.006. Used a white labs Abbey Ale yeast.
I used 7 pounds of row 2
5 pounds of castle pilsner
1 pound of white wheat.
1 pound of sugar.
.5 pounds of DME
I had very low efficiency, so I added 1 more cup of sugar and 1 pound of DME two days after fermentation started, which brought everything up to 1.070 according to my calculations.
Today I tasted my wort sample, and it gives a strong alcohol taste, does not feel sour for me, but could be hidden by the strong alcohol flavor. I was reading that such a low FG could be signs of infection, but the beer looks good. What do you guys think?
I used 7 pounds of row 2
5 pounds of castle pilsner
1 pound of white wheat.
1 pound of sugar.
.5 pounds of DME
I had very low efficiency, so I added 1 more cup of sugar and 1 pound of DME two days after fermentation started, which brought everything up to 1.070 according to my calculations.
Today I tasted my wort sample, and it gives a strong alcohol taste, does not feel sour for me, but could be hidden by the strong alcohol flavor. I was reading that such a low FG could be signs of infection, but the beer looks good. What do you guys think?