Wanted to revive this thread to see what others attenuation percentages have been with this yeast?
I have done two belgians with it, and am loving the subtle belgian character it produces, but....
Both brews have had a bottle bomb, and I am sure it is because I didn't ferment for long enough.
Both were doe at 20C, and after 10 days showed no more signs of activity (glass fermenters)
The first I bottled without taking an FG (but had 3 days of swirling),
The second read 1012 for 2 days in a row so assumed completion and bottled, and I had one explode this morning after 2 weeks in the bottle(bugger <_< )
(before it's asked, I didn't take an OG - not my smartest move)
The explosion was from a Corona bottle, which seem to be the weakest in the bunch.
When the first brew blew, I chilled, uncapped, left for a few min, and recapped.
Looks like the same will have to be done with these pricks.
So, I was obviously too hasty in bottling these two brews, and wanted to know how long others have left theirs for, and what FG they got.
Cheers
Marlow