Kelvin Soares
Well-Known Member
- Joined
- Apr 25, 2016
- Messages
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Hello guys! I hope you can help me about it!
I'm making a Belgian Golden Strong Ale recipe and I'm difficulty to find a specifics yeast to this style.
White Labs in Brazil is impossible to find!
In my region, I have just dry yeast on hand ( Fermentis, Lallemand, Mangrove's) and I'm worried about attenuation. The OG of this recipe is 1,070 and I would like to get between 1,007 and 1,009 FG, than the attenuation of yeast should be about 90% and only a few dry yeast have this attenuation, usually a Saison yeast.
OK, I thought, Why don't I combine yeast?? I thought using a Belgian yeast to initial fermentation and after 2/3 to final I add the Saison yeast (Belle Saison for example) to finalize the rest of sugar.
What do you think?? Any suggestion to combine?
Maybe T-58 or Lallmeand Abbaey to initial and Belle Saison to finalize.
Thank you guys for your help!
I'm making a Belgian Golden Strong Ale recipe and I'm difficulty to find a specifics yeast to this style.
White Labs in Brazil is impossible to find!
In my region, I have just dry yeast on hand ( Fermentis, Lallemand, Mangrove's) and I'm worried about attenuation. The OG of this recipe is 1,070 and I would like to get between 1,007 and 1,009 FG, than the attenuation of yeast should be about 90% and only a few dry yeast have this attenuation, usually a Saison yeast.
OK, I thought, Why don't I combine yeast?? I thought using a Belgian yeast to initial fermentation and after 2/3 to final I add the Saison yeast (Belle Saison for example) to finalize the rest of sugar.
What do you think?? Any suggestion to combine?
Maybe T-58 or Lallmeand Abbaey to initial and Belle Saison to finalize.
Thank you guys for your help!