Buckeye_Brewer1
Well-Known Member
I brewed a Belgian Dubbel with this yeast on 7/4/17 and within 4 hours it was going. Large Krausen 12 hours post pitch with initial ferm temp ~68. The airlock is more active than any of my previous brews. I plan to let it rise but try to keep it under ~75.
5.5 Gallon Batch - OG 1.066
11 lb Belgian - Pilsner
1.5 lb American - Munich - Light 10L
0.5 lb German - CaraMunich III
0.25 lb Belgian - Special B
0.1 lb American - Chocolate
1 lb Belgian Candi Syrup - D-180 - (late addition)
Amount Variety Type AA Use Time IBU
0.75 oz Saaz Pellet 3.5 Boil 60 min 9.45
0.5 oz Willamette Pellet 4.5 Boil 60 min 8.1
0.75 oz Saaz Pellet 3.5 Boil 10 min 3.43
0.5 oz Willamette Pellet 4.5 Boil 10 min 2.94
I'm not getting the sulfur smell yet but I will monitor and update.
5.5 Gallon Batch - OG 1.066
11 lb Belgian - Pilsner
1.5 lb American - Munich - Light 10L
0.5 lb German - CaraMunich III
0.25 lb Belgian - Special B
0.1 lb American - Chocolate
1 lb Belgian Candi Syrup - D-180 - (late addition)
Amount Variety Type AA Use Time IBU
0.75 oz Saaz Pellet 3.5 Boil 60 min 9.45
0.5 oz Willamette Pellet 4.5 Boil 60 min 8.1
0.75 oz Saaz Pellet 3.5 Boil 10 min 3.43
0.5 oz Willamette Pellet 4.5 Boil 10 min 2.94
I'm not getting the sulfur smell yet but I will monitor and update.