Ok im getting worried here... We brewed a belgian strong ale, used about 1 # of simple sugar in it, total starting gravity 1082.
Its been about 1 week and the gravity is only down to about 1040. Im beginnging to wonder if the fermentation has been stuck.
We used a wyeast belgian strong ale starter, that should attenuate around 75%, leaving us in the low 1020's... beginning to worry here. We are going to leave it primary for a few more weeks, so well see what happens.
Is this normal for this type of beer? We are used to hitting our target graivties by day 7.
bump, similar problem with a Gulden Draak clone. It fermented vigorously for two weeks, then less so for a week, now it's stuck at 1031 from an OG of 1105.
__________________
Conical 1 - Through a Mild Darkly
Conical 2 - Empty
Carboys - Schwarzbier
Secondary 1 - Empty
Secondary 2 - Empty
Secondary 3 - Empty
Kegged: Nutty Man Brown Ale, Kolsch, Kal's 20 min APA (US-05), Kal's 20 min APA (S-04), L'Ambree D'Esquelbecq, Gulden Draak, Alpha King, EdWort's Haus Pale, BLC
Bottled: Oaked Bourbon Porter
Planned: English Mild
Now Open: My new 10 gallon Kal inspired RIMS brewery
i can still see some activity, just thought it would be a quicker fermentation. i think worst comes to worst, will have to toss some champagne yeast, then move it off the cake when target gravity is met. never had a stuck ferment. i have also read that these yeasts can sometimes get lazy.
I don't think i'd worry yet - its dropped it 42 points in a week - pretty good. There are alot of variables - the fermentability of your wort, for example. Also, temperature, the size of your starter, etc.
You might gently shaking (you don't want to aerate or add oxygen to it) to stir up the yeast and raise the temperature to mid 70s - this would possibly give the yeast a little more energy and shouldn't be a problem with your Belgian - the fruity flavors from higher fermentation temperatures are desirable in Belgian beers.
yea its been relativiley cool here on the west coast. there is still about an inch of foam on that puppy and i can here the bubbles... although no blow off tube. but i tihnkit just needs more time based on what i have read on this site. its a big beer. its gunna take a while.
we will check it every few days and make sure it has not completely stopped. plenty of time left. we are going to put this one into a barrel whihc is now going for its voyage soak in water. will be an interesting batch, that is for sure.
yea its been relativiley cool here on the west coast. there is still about an inch of foam on that puppy and i can here the bubbles... although no blow off tube. but i tihnkit just needs more time based on what i have read on this site. its a big beer. its gunna take a while.
we will check it every few days and make sure it has not completely stopped. plenty of time left. we are going to put this one into a barrel whihc is now going for its voyage soak in water. will be an interesting batch, that is for sure.
If you've still got krausen (foam) that puppy is still going. In my experience, Golden Strongs take a while. Take your time with that beer.
__________________ Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout
I've had the same issue after a two week primary. Raised the temp to 75* and it fired back up.
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Chocolate PB Cream Stout; WTFunk Farmhouse Ale; California Uncommon; Redrum Oaked American Red On Tap:
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Sailing the 7 C's IPA Cellar:
Black Halo (Belgian Dark Strong)
Need grain bills
Mash temps
Size of yeast starters
For starters (pun intended), I underpitched. I've made big belgians before (although not this big) and got away with a liter starter so that's what I used.
I mashed at 152 for 75 minutes with a 168 mash out.
10 lbs 12 oz of Pilsner
5 pounds of 2-Row
1 lb of wheat malt
12 oz of crystal 60L
4 oz of Aromatic
4 oz of Biscuit
4 oz of Caramunich
1 lb 4 oz of table sugar
12 oz of Dark Candi Syrup (D1)
As mentioned, OG was 1105.
I'll buy another smack pack and pitch a 3 liter starter if I thought that would do the trick. Let me know any suggestions you have. I built an insulated box for it last night to get the temp up into the eighties.
__________________
Conical 1 - Through a Mild Darkly
Conical 2 - Empty
Carboys - Schwarzbier
Secondary 1 - Empty
Secondary 2 - Empty
Secondary 3 - Empty
Kegged: Nutty Man Brown Ale, Kolsch, Kal's 20 min APA (US-05), Kal's 20 min APA (S-04), L'Ambree D'Esquelbecq, Gulden Draak, Alpha King, EdWort's Haus Pale, BLC
Bottled: Oaked Bourbon Porter
Planned: English Mild
Now Open: My new 10 gallon Kal inspired RIMS brewery
Belgian Strong Fermentation
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