- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing Thread: Volume II
Posted on 7/22/16 at 1:36 pm to LSUGrad00
Posted on 7/22/16 at 1:36 pm to LSUGrad00
So, I checked on my Belgian strong ale last night since airlock activity had stopped. This thing fermented down to 1.020 from 1.102 in only four days. I pitched a large starter of Wyeast 1762. It might be fine, but 80% attenuation in 4 days seems really fast. Do any of you have any experience with this yeast?
FYI, I pitched at 65°F and held it there for 3 days before allowing it to free rise to 75°F.
FYI, I pitched at 65°F and held it there for 3 days before allowing it to free rise to 75°F.
0
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News