Timeline for Lowering Est FG before Brew
Current License: CC BY-SA 4.0
15 events
| when toggle format | what | by | license | comment | |
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| Sep 27, 2022 at 12:34 | answer | added | Leon H | timeline score: 0 | |
| Jul 25, 2022 at 21:53 | comment | added | Rob | I agree this yeast is unusual. I used this in a Saison: OG 1.051 FG 1.008. Took 27 days in the fermenter set at 80F. I collected that yeast and used it with a Tripel: OG 1.079 took 35 days to get to 1.014, at 85F. Fermented hard until it hit around 1.030 then slowed down dramatically. Definitely worth the wait, though. | |
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| Mar 27, 2022 at 20:01 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Nov 27, 2021 at 18:07 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Jul 30, 2021 at 18:03 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Apr 1, 2021 at 17:06 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Dec 2, 2020 at 17:01 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Aug 4, 2020 at 16:05 | history | bumped | CommunityBot | This question has answers that may be good or bad; the system has marked it active so that they can be reviewed. | |
| Jul 5, 2020 at 9:39 | answer | added | chthon | timeline score: 1 | |
| Jul 1, 2020 at 10:58 | comment | added | dmtaylor | Have you actually used Wyeast 3724 on this batch, or which yeast have you used? Wyeast 3724 is known for being very finicky and needs heat applied in order to reach its full potential for attenuation -- think 80 F (27 C). As indicated in the other comments, we also need to know your mash schedule. | |
| Jul 1, 2020 at 3:11 | comment | added | Kingsley | What if you substitute Vienna for Munich? It typically has a higher diastatic power. But personally I would just mash for longer, giving the enzymes more time to work on the starches, resulting in a more fermentable wort, which should be able to ferment lower. You could also swap out some of the Pils for Belgian Candy sugar, as it's 100% fermentable. | |
| Jun 30, 2020 at 17:03 | comment | added | Philippe | How are you planning to mash? Temperature? I think multi-step mashing could help. | |
| Jun 30, 2020 at 13:31 | review | First posts | |||
| Jun 30, 2020 at 17:01 | |||||
| Jun 30, 2020 at 13:29 | history | asked | Kevin Baldwin | CC BY-SA 4.0 |