I’m just over a week into fermenting my first Belgian golden strong, and I’m trying to decide how to wrap up fermentation. I used WLP570, and it’s important to note that I have to bottle rather than keg. I’ve been at 68 for 9 days in the primary. Recommendations from two weeks on are all over the place: leave on yeast for 6 weeks, move to secondary, raise temp, etc.
Anyone with experience willing to weigh in?
It may be useful to know that I started at 1.082 and am currently at 1.024. Thank you.
The beer makes thenschedule, not the calendar. It will be done when it decides it’s done. My ROT is that it usually takes as long for the last 10% of fermentation as it does for the first 90%. Leave it in primary til it’s done. You want the FG under 1.010.
Since 68F is at the bottom of the suggested temp range you could help the yeast get that last bit of attenuation by raising the temp up into the low 70’s
