What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[Dougal]

I would have said 1.082-1.025 over a week was about consistent for 3522 Ardennes. Ramp the temperature up to 25C and I'll bet you it's finished in another week. I'm finding it much more attenuative than S-05, so unless I thought the yeast was really stuffed I wouldn't bother pitching the S-05 as it will just take longer to flocculate out.  

[Dougal]

...and that stout looks fantastic by the way. :-)

[Tilt]

I thought for some reason I'd buggared the Tripel by having it drop below 18degrees on day 2 while I was trying to keep the Stout under control.  I've hesitated adding another yeast in the hope the Tripel  would get there eventually - but it seemed so slow in comparison with its downstairs neighbour.  I'll try the temp rise and a rouse to kick it on ...and wait a bit more, just being impatient.

...and yeah - the stout is smelling and tasting pretty good... a little roasty just now but some time conditioning and I'm hoping its gonna shine.

[Dougal]

I'm finding that 3522 is a bit more like 3711 French Saison in that it just keeps chewing on the sugars till it's done, and isn't so fussy about temp as some other belgian strains.

[Kelly Milligan]

Can vouch for 3711 in that regard! took my tripel down to 1.003 even at about 18c. That yeast is such a super-mutant

[Tilt]

Thats good to know - I've seen elsewhere that 3522 is a pretty tolerant yeast - and with this being my first round of brewing Belgians its just as well.  I'll have to sit back and let it do its  thing - the samples are tasting pretty good behind all the sweetness so Im hoping it'll get there.

[Darrin Smith]

i recently put a hefty belgian down with 3787 and it was super slow at 18.  after doing some research on the tinternet I found that they are notoriously slow and will stop at around 18.  most said to ramp up the temp gradually to 24 to get it to finish out.

[Tilt]

No worries - mine's sitting at 22 now and has come down 5 points over the last 2 days.  I'll ramp it up a couple more degrees and see where that gets me.

[Darrin Smith]

what was your mash temp?

[Tilt]

65 - mashed low and was hoping for 1012 as an FG.

[Tilt]

The Ardennes yeast in the Tripel finally got there - down to 1012 over the weekend. 

So in the end a 2 week primary with a finishing temp of 24 degrees for about the last 5 days of that.  That yeast is a trooper! 

Its tasting fruity with some the complexity of light phenols and a touch of alcohol poking through.

Its crash chilling now and will go into bottles during the week.  Looking forward tasting this for real in a few weeks - but even more so in a few months.

[Darrin Smith]

Good news!

ive got one thats a year and a half old, it has matured really well.  Make sure you stash some aaway in bottles.