Hey all,
I was just wondering what kind of attenuation brewers out there get on their Barleywines and Strong ales.
I know it varies with mash temps, etc. and obviously yeast strains, but does 69.5% seem low?
I'm using Wyeast 1098 British Ale with an O.G of 24P and got down to 7.3- it only took 3 weeks!... It tastes pretty good and is practically clear now. Is this normal?
What have others experienced on big beers?
Thanks!
I was just wondering what kind of attenuation brewers out there get on their Barleywines and Strong ales.
I know it varies with mash temps, etc. and obviously yeast strains, but does 69.5% seem low?
I'm using Wyeast 1098 British Ale with an O.G of 24P and got down to 7.3- it only took 3 weeks!... It tastes pretty good and is practically clear now. Is this normal?
What have others experienced on big beers?
Thanks!
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