Author Topic: Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days  (Read 217 times)

Offline purduekenn

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Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days
« on: October 20, 2020, 08:09:59 PM »
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.

Offline denny

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Re: Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days
« Reply #1 on: October 20, 2020, 08:59:21 PM »
I make similar recipes frequently but that's faster than mine have ever been!  What temp did you ferment at?
Life begins at 60.....1.060, that is!

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Offline purduekenn

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Re: Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days
« Reply #2 on: October 20, 2020, 10:51:56 PM »
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. :D It tasted good but I'll age it in a keg and see how it improved.


Offline denny

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Re: Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days
« Reply #3 on: October 21, 2020, 02:09:45 PM »
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. :D 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
Life begins at 60.....1.060, that is!

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Offline jeffy

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Re: Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days
« Reply #4 on: October 21, 2020, 04:42:08 PM »
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. :D 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.
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Offline purduekenn

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Re: Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days
« Reply #5 on: October 21, 2020, 05:00:05 PM »
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?
« Last Edit: October 21, 2020, 05:16:47 PM by purduekenn »

Offline denny

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Re: Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days
« Reply #6 on: October 21, 2020, 05:17:39 PM »
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. :D 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!
Life begins at 60.....1.060, that is!

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Offline denny

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Re: Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days
« Reply #7 on: October 21, 2020, 05:18:11 PM »
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.
Life begins at 60.....1.060, that is!

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Offline purduekenn

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Re: Wyeast 1762 Dark Belgian Strong Ale fermentation Done in 7 days
« Reply #8 on: October 22, 2020, 12:47:01 AM »
I should have made a SNS starter with one pack of yeast.