[purduekenn]

First time brewing a Dark Belgian Strong Ale with Wyeast 1762 - Belgian Abbey Ale II
OG = 1.083
FG = 1.013
Last 3 days gravity reading = 1.013

Wondering if anyone else has had a fast fermentation with this yeast?
I suspect that it finished fast as it had 5% corn sugar and 15% candi syrup in the beer.

[denny]

I make similar recipes frequently but that's faster than mine have ever been!  What temp did you ferment at?

[purduekenn]

Fermented at 63F.
It was a 4.5 gallon batch with 2 fresh packs of yeast Fermented at 63F for 4 days then when the yeast started dropping I ramped up to 65F.
After it hit terminal gravity ramped up to 68F to see it it would drop more.

Wow thats the fasted I have every had for a Belgian Strong. It tasted good but I'll age it in a keg and see how it improved.

[denny]

Fermented at 63F.
It was a 4.5 gallon batch with 2 fresh packs of yeast Fermented at 63F for 4 days then when the yeast started dropping I ramped up to 65F.
After it hit terminal gravity ramped up to 68F to see it it would drop more.

Wow thats the fasted I have every had for a Belgian Strong. It tasted good but I'll age it in a keg and see how it improved.

I think 4 fresh packs of yeast helps explain it

[jeffy]

Fermented at 63F.
It was a 4.5 gallon batch with 2 fresh packs of yeast Fermented at 63F for 4 days then when the yeast started dropping I ramped up to 65F.
After it hit terminal gravity ramped up to 68F to see it it would drop more.

Wow thats the fasted I have every had for a Belgian Strong. It tasted good but I'll age it in a keg and see how it improved.

I think 4 fresh packs of yeast helps explain it

It would help explain it he had said 4, but I read 2, which is still plenty.

[purduekenn]

Yes it was 2 packs of yeast. Mr. Malty calculator said 3.5 packs of yeast and Beer Smith says 3 packs of yeast. But I don't think they are entirely accurate?

[denny]

Fermented at 63F.
It was a 4.5 gallon batch with 2 fresh packs of yeast Fermented at 63F for 4 days then when the yeast started dropping I ramped up to 65F.
After it hit terminal gravity ramped up to 68F to see it it would drop more.

Wow thats the fasted I have every had for a Belgian Strong. It tasted good but I'll age it in a keg and see how it improved.

I think 4 fresh packs of yeast helps explain it

It would help explain it he had said 4, but I read 2, which is still plenty.

DOH!

[denny]

Yes it was 2 packs of yeast. Mr. Malty calculator said 3.5 packs of yeast and Beer Smith says 3 packs of yeast. But I don't think they are entirely accurate?

Dunno.  I always use 1 pack and a starter.

[purduekenn]

I should have made a SNS starter with one pack of yeast.