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- Jan 17, 2024
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What I'm wondering about mostly is the yeast I should use and the final gravity. I had bought some WLP002 but with it's attenuation it looked like my FG would be pretty high. The recipe below shows London Ale, which still shows a high FG for an Old Ale. I'm wondering if I should use something like Wyeast Irish Ale where it will have a higher attenuation and get my beer down to a good FG and give me the higher ABV I'm hoping for. I will be adding Wyeast yeast nutrient and 02 in the cooled wort. I can temp control as well. I won't take any offense if you guys pick this recipe apart. It is my first both doing an all grain beer and making an all grain recipe. Don't know what my efficiency is yet so I'm kind of stabbing in the dark.