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Old 06-07-2012, 02:35 AM   #1
Budzien
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Default Tripel Stuck? Or Slow?

I have a Tripel I brewed that started at 1.082 OG I transferred it to the secondary after 2 weeks and it was at 1.040. It has been there 10 days and has only gone down to 1.032. Any ideas on how to get to the target gravity of 1.010?



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Old 06-07-2012, 04:45 AM   #2
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Leave it alone. You shouldn't have taken it off the yeast after 2 weeks. The prevailing idea now is that secondary is unnecessary unless the beer style calls for it. In the case of high gravity beers like Tripels, secondary is completely appropriate for long-term storage for aging.

However, you should only secondary after you achieved your desired final gravity. Otherwise you're just taking away a ton of yeast that can quickly get the work done, as well as clean up afterwards.

Also, did you end up adding simple sugars like candi sugar, sucrose, dextrose, etc? Simple sugars are highly fermentable and help the Tripel get its characteristic dryness.



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Old 06-07-2012, 04:48 AM   #3
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A recipe, including yeast used, along with fermentation temperature would help!

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Old 06-08-2012, 01:23 AM   #4
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The recipe is found at:
http://www.brew-monkey.com/recipes/html/shedevil.htm
Except I used WLP 545 Belgian Strong Ale Yeast

The fermentation temp is 70 degrees

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Old 06-08-2012, 04:38 AM   #5
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Yeah, I'm still going to say you either took it off the yeast too soon or you should have used a bit more simple sugar.

Either way, let it go. It's still fermenting, albeit slowly, so you really can't call it stuck.

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Old 06-08-2012, 05:42 AM   #6
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2lbs cane sugar should have been enough unless your mash temp was way too high, so I'd go with option a) took it off yeast too soon. If giving it time and maybe warming it up a little doesn't work, you may have to pitch a nice big starter of some more yeast.

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Old 06-08-2012, 06:19 AM   #7
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Thank you for your input. I thought Papazian's book said to get it off the yeast bed after 2 weeks or off flavors could develop... I appreciate you correcting me, or I might have screwed up BIG. Thanks

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Old 06-08-2012, 06:32 AM   #8
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Quote:
Originally Posted by Budzien View Post
I thought Papazian's book said to get it off the yeast bed after 2 weeks or off flavors could develop...
he also wrote that over a dozen years ago. we've learned a lot since then, and the quality of yeast has greatly improved. for a strong beer like a 1.082, i'd see myself leaving it in primary for 4 weeks if not longer.
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Old 06-08-2012, 07:42 AM   #9
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Quote:
Originally Posted by sweetcell View Post
he also wrote that over a dozen years ago. we've learned a lot since then, and the quality of yeast has greatly improved. for a strong beer like a 1.082, i'd see myself leaving it in primary for 4 weeks if not longer.
This.

Last time I made a tripel it sat in primary for two months with no secondary and it was heavenly after just another 2 weeks in the keg.

I've left a beer on a yeast cake for 6 months with zero of the mythical "autolysis off-flavors" that some say to beware of even though they pretty much only occur in a commercial brewery with tons upon tons of pressure baring down on the yeast.
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Old 06-08-2012, 02:15 PM   #10
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If the gravity dropped in the secondary, as you reported, then there are still yeast at work. I'd slowly ramp up the temperature to help the yeast finish. If you can, raise the temp 1F a day until you get to 75-76F. Then leave it at that temp until the gravity stabilizes.



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