Probably stuck Beglian dark strong...

[SacoDeToro]

WLP530 is a fantastic yeast and my "house" Belgian strain. I've probably used it close to 100 times. Personally, I've found it to be much more sensitive to osmotic pressure than some information might lead you to believe. At present, I do not use WLP530 for beers with OGs over 1.080. I would also not advise doing any high-gravity brewing with a first generation pitch. Second and/or third seem to be best suited for high-gravity worts.

[twoskis brewskis]

Just found this thread and thought I would put in a couple of my cents.

In the past Ive found that using a mixture of "bugs", will help you to get to a lower FG. I usually just grow up the dregs of some Russian River, Cantillion, and/or Jolly Pumpkin and then toss that into my beer at its highest activity. I feel you need to get these guys active just like you would any other secondary yeast.

Also I have found that if a big beer, espcially a belgian, is stuck too high that adding some sugar syrup to the stuck beer will help to get the primary yeast activie as well as dry it out. I will usually just add like 1/2 a lb. to start and will do this a couple of times or untill sugar makes up > %20 of my total fermentables. When I do this I will add a small dose of syrvo to the sugar syrup hopping this will help give those pooped yeast some extra incentive to start eating.

[PhillyBrewer]

Just following the recipe in BCS. Actually I scaled it down from 1.103 to 1.094.

twobrewskis: Interesting. Thanks for the input.

[brewinhard]

PHilly,

If you can force carb this one, then by all means put it in the fridge and gas it up when you are happy with the flavor AND the terminal gravity. Once you have it cold crashed the brett will pretty much stop eating away at the sugars as their metabolic rates come to a standstill. If you beer gun some bottles up for future, you might want to carb them up just a bit lower than you normally would b/c as the bottles warm and age the brett could become active again and continue working on the remaining sugars although I would not think they would work much harder after a good long cold period. Just my 2 cents for whatever the hell that is worth!

[PhillyBrewer]

Sweet. Thanks Rob.