Grinder12000

Recipes 

Holy cow. It's on day 17 and still bubbling once ever 6 seconds. I'll have two beers brewed and carbonated by the time I rack this into a secondary LOL

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Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)

flyangler18

Recipes 

They can be persistent little buggers - what's your fermentation temp?

ericm

Recipes 

and what yeast?

Grinder12000

Recipes 

Pretty cool about 64 used Belgian Witbier Wyeast 3944

Pretty messy with the blow off!

OG 1.071

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Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)

flyangler18

Recipes 

Get it warmer, like around 68° - otherwise, you're not getting enough character out of the yeast. Usually takes around 21 days for me at that temperature with a healthy pitch.

ericm

Recipes 

you could warm it up a bit; many belgian strains (including that one) get real sluggish towards the end of fermentation and you can push them a bit to finish up by raising the temp. I'd take it up to 70.

Matt Up North

Recipes 

If it has been going for 17 days at that temp I would go up to 75* if possible. Mine took about 20 days at 72* and I racked after 30. You won't get the alcohol flavors and want (I assume) some of the esters and fruit from a warmer ferment

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DeathBrewer

Recipes 

Give that sucker a vigorous swirl every couple of days. You could raise the temp if you wanted. Did you use a starter? 1.071 is a pretty high OG.

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Grinder12000

Recipes 

Will do - I'll put the carboy into the carbonation room with the Pacific Jade Pale Ale and the Brown.

Yes - used a starter (always on everything).

Sorry - just completed it. First new label in a while - I've been brewing old favorites!!

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Grinders Island Brewery - Pipeline (Batch #)

Secondary Kentucky Common(83)
Primary #1 Scottish Ale 70(84)
Primary #2 The Black Pearl Porter(85)