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Old 03-17-2011, 08:18 AM   #1
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Default Tripel/Stalled ferment?

I brewed a Tripel some 5 or so weeks ago now, OG was 1.09, Whitelabs Belgian Yeast. Left it in the primary about a week, and its been in the secondary for about a month...checked the gravity on it today and the SG is only at 1.044, which is about a 51% apparent attenuation. Is there anything i should do to get the fermentation moving along or just leave it alone and wait it out?

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Old 03-17-2011, 09:10 AM   #2
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I'm sure someone can give you a better answer, but here's what I'd do. If you're not already fermenting at the high end of the yeast's comfort zone, try warming it up a bit. Simplest solution first. Then try rousing the yeast somehow. Like swirl it around, or sanitize something and give the bottom a couple stirs. Easy does it, this isn't a regulation maneuver, strictly speaking.

Then maybe you want to repitch, if all else fails. But I'm also not sure how much more you'll get. Just out of curiosity, what was your estimated FG?

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Old 03-17-2011, 12:58 PM   #3
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You should have checked the gravity before racking to the secondary. One week is never enough in the primary for a beer with a gravity of 1.090. Six weeks may not be enough.

Anyways, you have some yeast left in the beer but probably not enough. I would make up a starter and repitch.

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Old 03-17-2011, 01:57 PM   #4
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yea i was a bit worried i had racked to the secondary too soon. at the time fermentation had appeared to have slowed very considerably but upon moving to the secondary it picked up again. I pitched a half pack of just nuetral nottingham yeast i had lying around just to hopefully get things going again, also gave it a little swirl. any other suggestions?

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Old 03-17-2011, 02:09 PM   #5
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Warming it up and swirling a few times a day (when you wake up, when you get home from work and when you go to bed) should help.

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Old 03-17-2011, 02:10 PM   #6
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When I first read this I didn't realize how recently you brewed this. I'd just leave it alone now. It's probably just fine.

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Old 03-17-2011, 02:33 PM   #7
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Did you make a starter for this brew? Which Belgian yeast strain did you use? Stirring would only be effective if you got a big drop in temperature and the yeast dropped out earlier than expected. For some Belgian yeast strains, if this happens then it is extremely difficult to get them active again. Also, adding dry yeast to an already partially fermented brew is typically not very effective unless you had a high amount of simple sugars present.

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Old 03-17-2011, 06:02 PM   #8
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I did not use a starter, i used whitelabs 550...the temp has been very consistent so maybe its just quite slow...i may add some sugar if you think this would help. Im a bit stuck as far as what may have happened...im starting to think i may be too anxious to drink it and im just not giving it the time it needs

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Old 03-17-2011, 06:05 PM   #9
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Yeah it sounds like you stalled your big beer by racking it off the yeast best able to finish the job, and now the third string, least attenuative yeast can't handle it.

You could try raising the temps, but like I said, you more than likely have the weakest yeast trying to do it....I would consider adding more yeast, and leaving it alone for a few more weeks.

And in the future, especially with bigger beers, don't rack to a secondary until fermentation is complete.

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Old 03-17-2011, 06:12 PM   #10
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Revvy is totally right. But this is one of those situations where you can really mess things up trying to fix it. I'd wait. Like a week. If nothing has changed, then start worrying. Maybe repitch then. I bet its just going really slow.

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