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  1. K

    Dry imperial stout

    I enjoy both dry Irish stouts and Russian imperial stouts. Having brewed some dry high-gravity Belgian quads, I'm wondering whether a Russian imperial stout could benefit from the same degree of attenuation or whether the mouthfeel, sweetness, and maltiness of a higher FG is needed to balance...
  2. K

    WLP530 Attenuation

    I brewed a Belgian dark strong on June 21 and it's not drying out as much as I was hoping. It started at 1.085 and is currently 1.013 (pretty stable for a few days). My recipe was: 11 lbs Belgian pilsner 1 lb Caramunich 0.5 lb Special B 1 lb D-180 1 lb Turbinado sugar I added the...
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