Low Fg On My Belgian Dark Strong

[Rustyc30]

Hi Guys

I just wanted to get some feed back on 1388 Belgian Strong Ale Yeast. I Just kegged up my Belgian dark strong and was checking the final gravity and I ended with 1.008 the brew had and OG of 1.094. I did add about 400g of dark candi sugar and mashed at 65 deg but was still not expecting it to get this low.

Has anyone else had this kind of attenuation with this yeast? The beer tastes very dry and you can really taste the alcohol is is going to be set aside for 6 to 12 months anyway but was just very shocked with the FG.

Is this a strange thing or is it just a monster of a yeast?

 

[hoohaaman]

I only use it in Belgian strong ales now,because it does tend to over attenuate.Have tried it in a number of other Belgians with higher mash temps,to compensate,but also found the finish too dry.

 

[kevo]

Might be good to keep in mind for extract belgians...which I always find hard to get dry enough.

 

[Mr.Moonshine]

1.008 isn't out of style (according to beersmith) by much, what sort of malt are you using?
(I'm no expert, I'd just like to brew a belgian dark strong. I recently got a bag of powells pale, which I hear is undermodified, is that suitable for this style?)

 

[Dazza_devil]

I might try this yeast with an extract anything that I find hard to get dry enough.
What characteristics does it impart and what fermentation temps can you recommend?

 

[Rustyc30]

1.008 isn't out of style (according to beersmith) by much, what sort of malt are you using?
(I'm no expert, I'd just like to brew a belgian dark strong. I recently got a bag of powells pale, which I hear is undermodified, is that suitable for this style?)

I was using Wey Plilsner malt as my base looking at the stats for Powells ale malt it is at the lower end of the modification scale but is its not really low It should be fine to use.

 

[Rustyc30]

What characteristics does it impart and what fermentation temps can you recommend?

I made a Belgain pale with this yeast first and I found that it gave a bit of a fruit nose but it had a real spice flavor to it. It was a bit overpowering in the Pale to start with but did mellow with 4 or 6 weeks age to a point where it was very drinkable but it still had a spice note to it

As for fermentation temp I had the Pale at 20-21 and the belgain strong at 18 wanted to let the malt base shine through but I get the feeling that it ate it all with it finishing so low. At 18 it really seemed to loose a lot of the spicy note but I have just had a few sips of uncarbed strong ale so it is hard to say plus there was a real alcohol taste to the strong at 12.5% that hides a bit with the beer being only 4 week since i pitched.

 

[hoohaaman]

Powells is not "undermodified" it seems to just have it's naysayers here.I get better efficiency from JW than weyermann does that mean weyermann is also "undermodified"?

Powell's Efficiency is only few % down on other brands,but at it's price point crush to dust and buy kgs of rice hulls.Still be in front $ wise.

Or pay double and believe what you are being told.

"Mr Moonshine
1.008 isn't out of style (according to beersmith) by much, what sort of malt are you using?
(I'm no expert, I'd just like to brew a belgian dark strong. I recently got a bag of powells pale, which I hear is undermodified, is that suitable for this style?)"