Thanks fellas. Again, great round of information.
I was thinking more (I probably could have made it clearer) from the standpoint of modifying the yeast through repitching, etc.
Obviously Chimay, Westmalle, Rochefort and the like have selectively "bred" (for lack of a better word) their yeast over the years to obtain the way above average levels of attenuation they get. I know, for instance, that the CSI recipe for Grand Reserve quotes 1.077 OG/1.009 FG, which by my calcs is ~88% AA!
Unless of course I'm just confused. I realize I could be just neglecting the fact that people are really waiting it out for those few points of attenuation, but there has to be a limit on the commercially available yeast. Are you guys getting >85% with your Belgian brews?
...not allowing temp to drop until its done done.
This may ultimately be it on the homebrew level unless through selection and repitching you can "cultivate" high attenuation. I may be showing my ignorance here.
Sent from my iPhone using Tapatalk