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Old 01-28-2011, 09:29 PM   #1
Triocd
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Default Belgian Dubbel down to 1.006 in 5 days. Move to secondary?

Not sure if this makes much difference, but my dubbel fermented like crazy for 4 days and just started slowing down to a stop. OG 1.060, gravity after 5 days 1.006.

Since it's just about "done" (I can't imagine it getting much lower), should I take it off the yeast and start it in the secondary?

I typically give it 14 days in primary no matter what, but I've never had a dubbel finish so low so fast. I kind of want to stop fermentation as much as possible so it doesn't finish too dry. I'm thinking moving to secondary would help with this.

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Old 01-28-2011, 09:46 PM   #2
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1.006??? That's crazy low for a Dubbel. I wouldn't take it off the yeast just yet personally, though.

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Old 01-28-2011, 09:49 PM   #3
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I would leave on the yeast as well. I doubt it goes much lower.

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Old 01-28-2011, 09:55 PM   #4
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I know, and the average house temp is 62 or so. I tried a yeast nutrient, not sure if that is what caused the crazy low gravity

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Old 01-28-2011, 10:17 PM   #5
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yeast nutrients do magic. What yeast did you used? I brewed a batch of Bomshell Blonde Ale with Notty not long ago and it completelly fermented in 90 hours! Thats not even 4 full days

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Old 01-28-2011, 10:37 PM   #6
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I used Wyeast Belgien Abbey 1214. I made a 2 pint starter which had 24 hours to get rolling before I pitched. The nutrient is Fermax which I think is mainly for wine, but beer brewers use it as well I think

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Old 01-28-2011, 11:43 PM   #7
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That is really, really low for a Dubbel and particularly for 6 days although your OG was not that high. Did you use Candi Sugar? That might explain it in part but still...Normally I aim for around 1.016 TG so that is going to be one dry Dubbel. I would also leave it for at least another week if not two because as the other(s) said, doubtful it will go any lower so you have nothing to really lose. Montanaandy

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Old 01-28-2011, 11:58 PM   #8
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I just finished a Dubbel. I used candy sugar and had a much higher gravity than 1.060. 1.006 is going to be extremely dry, but it will probably be a great beer anyway. I let mine sit in primary for one month and then went straight to bottle. Let me tell ya, it is one of the top 3 beers I've ever made. I quit secondary altogether a year and a half ago, and my beers have never been better. My advice is to leave it until you're ready to bottle unless you want an extra carboy/bucket to clean.

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Old 01-29-2011, 12:08 AM   #9
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It was 3/4# specialty grains, 6.6#light LME, 1# light DME, 1# dark candi sugar.

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Old 01-29-2011, 12:12 AM   #10
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Are you certain your hydrometer hasn't slipped? you may want to calibrate it again.

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