DavidHatton
Junior Member
Brewed my first attempt at Belgian beers with a Dubbel, brew day went good no slip ups. Cooled the wort down quickly and had it in the fermenter by 4pm, main point is fermented with wyeast belgian strong 1388.
went down the cellar friday morn the next day, just to check, all is well, krausen and bubbling. paid it a second visit saturday night no krausen and no bubbling, had read that this yeast strain likes to stop at 1,034, took a sample it had almost finished at 1,014 wasn't expecting that at all, as starting gravity was 1,062, not complaining, just very surprised how fast it fermented, was fermenting at 22c.
only been making starts since the last two brews, built up a packet over 2 days on my stir plate, and saved a third for another starter.
Anyone else used this yeast? could it be the obvious factors, healthy yeast, higher ferment temp and well aerated wort.
Cheers
went down the cellar friday morn the next day, just to check, all is well, krausen and bubbling. paid it a second visit saturday night no krausen and no bubbling, had read that this yeast strain likes to stop at 1,034, took a sample it had almost finished at 1,014 wasn't expecting that at all, as starting gravity was 1,062, not complaining, just very surprised how fast it fermented, was fermenting at 22c.
only been making starts since the last two brews, built up a packet over 2 days on my stir plate, and saved a third for another starter.
Anyone else used this yeast? could it be the obvious factors, healthy yeast, higher ferment temp and well aerated wort.
Cheers