WLP530 performance - Beglian Golden Strong

Discussion in 'Homebrewing' started by JayDubTrub, Mar 25, 2018.

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  1. JayDubTrub

    JayDubTrub Crusader (413) Feb 17, 2017 California

    Hello all,
    Looking for thoughts on finishing this beer. I tried following the recipe for "Vinnie Cilurzo’s Strong Golden Ale" off of http://www.beerinfinity.com/brewing-a-belgian-golden-strong-ale/ after having some Russian River Redemption on tap in a local bar in Rio Nido. It was damn tasty - I was shocked to learn this is a strong ale (thought it was a blond) given how refreshing it went down, but I digress. Want more so brewed on...followed the recipe using White Labs Abbey Ale yeast (WLP530). Only alteration was 1.5lb table sugar over corn sugar - timing was odd to me - what's the possible advantage adding sugar with 60 minutes left in boil (as opposed to near end of boil)?

    Main question - how should I treat this batch to finish out?
    OG 1.070, inital ferment at 62f for 9 days, brought it in and raised to ~69-70f for next 5 days. It's been 2 weeks total and I'm at 1.012 with a 1/2" of dark creamy funk on top that suggests it has further to go. I've read people ramp this up to the mid-70s and beyond. I can probably push it up a little more but to what advantage at this point? I assume it's got to be active still at ~70f, but how much more before we're terminal and its cleaned up its act a little?

    Love to hear thoughts on this and experiences with this yeast...
     
    #1 JayDubTrub, Mar 25, 2018
  2. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    A persistent krausen doesn't necessarily mean it is still fermenting. Moreover, I doubt there is any point to heating it up at this point. I agree with your implication that there isn't any advantage to heating it up further at this point. I suspect the fermentation is done and it's time to package.
     
    #2 minderbender, Mar 25, 2018
  3. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    So far as the early addition of sugar, I can think of two reasons:
    1. Possible Maillard reactions
    2. Less extraction of IBUs in the wort
    1 would be unwanted in this beer, and 2 can be worked around by using less hops.
     
    #3 MrOH, Mar 25, 2018
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  4. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Some advantages of adding sugar upfront.
    -Easier to stir in before the boil. Steam is hot.
    -Less likely to sink to the bottom and scorch on a screaming hot kettle bottom
    -Less likely that your golden strong gets turned into a blond because you forgot to add the sugar!

    Obviously there are work-arounds to these. Rdwhahb
     
    #4 pweis909, Mar 25, 2018
  5. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    WLP530 is the Westmalle strain, White Labs recommends ferm at 66 - 72 . . . Wyeast recommends 64 - 78 ferm temp. I normally ferm this strain at no less than 70, that's where I find the fruit esters develop.

    Posted attenuation from WL and Wyeast are 75 - 80% and 74 - 78%. If you're talking a 5 gal batch and you disregard the sugar you are at 78%. I would say you are done. A day or two in the mid-70s will not hurt. A couple of weeks at 55 or less will probably make it age well.
     
    #5 PortLargo, Mar 25, 2018
  6. JayDubTrub

    JayDubTrub Crusader (413) Feb 17, 2017 California

    Gave it one more week (21 days total primary) up in the low 70s and bottled today. FG was 1.010 from an og 1.070, so it dropped 2 more points w/the extra warmth/week, and that bit o cream on top dropped. Tastes good, bit sweet - will bottle age and CO2 is at ~3.2 vol w/cane sugar. Having started it in low 60s may have dulled the more interesting big yeast flavors but we’ll see!
     
    #6 JayDubTrub, Apr 2, 2018
  7. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    IMO, just add your sugar at flame out or at high krausen, if it is liquid. No reason to boil it.
     
    #7 EvenMoreJesus, Apr 2, 2018
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