[Iliff Ave]

Wyeast warns of a stall around 1.035 for this strain. Has anyone experienced this? Did it finish where you needed it to?

Any other yeast recommendations for a golden strong ale?

[denny]

I've used that yeast a lot and I've never seen that happen.

[Iliff Ave]

Thanks Denny!

[narcout]

I've used that strain plenty of times without issue, but it did stall on me once about 10 years ago.

In 14 years of homebrewing, it's one of only two stuck fermentations I ever experienced.

[Iliff Ave]

Planning on about 10% sugar and a 90 minute mash at 148f. Any guess on the amount of attenuation I would get from this strain?

[narcout]

Planning on about 10% sugar and a 90 minute mash at 148f. Any guess on the amount of attenuation I would get from this strain?

From my last 3 batches with 1388:

1.073 - 1.008: 89% AA (21% sugar)

1.073 - 1.010: 86% AA (22% sugar)

1.068 - 1.006: 91% AA (23% sugar)

[Iliff Ave]

Thanks! So it sounds like I should be using about twice as much sugar? Obviously I’ve never brewed the style before.

[denny]

Thanks! So it sounds like I should be using about twice as much sugar? Obviously I’ve never brewed the style before.

What kind of FG and attenuation are you looking for?  90% is pretty darn good.

[Iliff Ave]

Thanks! So it sounds like I should be using about twice as much sugar? Obviously I’ve never brewed the style before.

What kind of FG and attenuation are you looking for?  90% is pretty darn good.

Well I’m looking for something that’s 9-9.5% ABV but sufficiently dry. Maybe I can estimate 85% to get my numbers close.

[narcout]

I think a quality Continental pilsner malt and around 20% simple sugar is a good place to start.

[Iliff Ave]

I think a quality Continental pilsner malt and around 20% simple sugar is a good place to start.

Thanks. I have a bag of Castle Pils so will be using that.