Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Will my Belgian Quad kill WLP-500

Reply
 
LinkBack Thread Tools
Old 11-16-2009, 10:04 PM   #1
smashed4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2004
Location: Montréal, QC
Posts: 121
Liked 3 Times on 3 Posts
Likes Given: 3

Default Will my Belgian Quad kill WLP-500

Yesterday, I pitched about 2 cups of WLP-500 slurry from a previous batch into a Quadrupel of 1.107 OG.

It is currently fermenting at high krausen at 65F.

I am hoping for 80% attenuation, so a 1.022 FG or so.

This calculates to about 11.5% ABV

The problem: White labs list alcohol tolerance for this yeast to "High". I wanted more details so I went to Wyeast website, and they state the 1214 has a tolerance of 9%.

Both WLP-500 and Wyeast 1214 are reportedly the same chimay strain.

If the WLP-500 stop working at 9%, it will make a 1.040 FG which is unacceptable.

What should I do?

1) Let it go and hope for it to survive above 9% [edit - typo]

2) Dilute the fermenting beer with water (I have enough headspace), in order for the final, fully fermented beer to be 9% and acceptable FG.

3) Make a starter of another alcohol tolerant abbey style yeast strain and pitched it ASAP.


Thanks for your suggestions..

Also, if anybody used WLP-500 above 9% successfully please tell me!

__________________
Brasserie Saint-Domique
Spiced Buckwheat Weizen


Last edited by smashed4; 11-17-2009 at 02:32 AM. Reason: typo
smashed4 is online now
 
Reply With Quote Quick reply to this message
Old 11-16-2009, 10:12 PM   #2
Reno_eNVy
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Reno_eNVy's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Reno, Nevada
Posts: 6,152
Liked 191 Times on 162 Posts
Likes Given: 60

Default

I'd go with #1, but with a tweak. 9% is usually a vague average... and it's a trappist ale strain. It's meant to handle high alcohol levels. Hell, I got >12% from dry notty... I think you'll be able to manage 11%. Let it do it's thing for a while and then rouse the yeast by gently swirling the carboy.

Good luck!

__________________
Primary: air and sadness =(

Kegged: Cascadian Dark Ale

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!
Reno_eNVy is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2009, 10:16 PM   #3
MultumInParvo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Detroit, Michigan
Posts: 791
Liked 6 Times on 6 Posts

Default

I agree. Go with #1. I think if you pitch enough you could definitely get to 9% and just finish it up with another yest. After all, what is homebrewing other than a series of delicious experiments?

__________________
MultumInParvo is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2009, 10:29 PM   #4
beerthirty
big beers turn my gears
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
beerthirty's Avatar
Recipes 
 
Join Date: May 2008
Location: Phoenix AZ
Posts: 2,651
Liked 23 Times on 11 Posts

Default

#1, but stir it daily or every other day. If it flocs out you can stall. BTW what temp did you mash at? Have you ever tried incremental feeding? Or ramped ferm temps?

__________________
Quote:
Originally Posted by the_bird View Post
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
beerthirty is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2009, 02:19 AM   #5
BA_from_GA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Buford, GA
Posts: 462
Liked 1 Times on 1 Posts

Default

I used WLP500 in a quad and went from 1.100 to 1.019, and then used a 8 moth old washed jar of the same yeast in a BSD that went from 1.092 to 1.0020. so i'd cast another vote fo #1

__________________

brewing lots, rather not keep it all updated here


inhbc.org

BA_from_GA is offline
 
Reply With Quote Quick reply to this message
Old 11-17-2009, 02:55 AM   #6
smashed4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2004
Location: Montréal, QC
Posts: 121
Liked 3 Times on 3 Posts
Likes Given: 3

Default

Thanks for the input.

I will let it go, but will let the temp rise up to 72F, and even warmer if it seems to be floc'ing out too early.

Regarding incremental feeding, it did not seem appropriate for this beer as it is all pils malt + some munich + 15% caramelized sugar added at the end of the boil.. The sugar provides a good part of the color and it would have been difficult to add it incrementally..

Will certainly let the temp rise up to help the yeast. I am not afraid of esters at all, just want to keep the fusel/hot alcools down.


BA: How did you ferment that 1.100 wort down to 1.019? What kind of temperature?

__________________
Brasserie Saint-Domique
Spiced Buckwheat Weizen

smashed4 is online now
 
Reply With Quote Quick reply to this message
Old 11-17-2009, 11:24 AM   #7
BA_from_GA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Buford, GA
Posts: 462
Liked 1 Times on 1 Posts

Default

external temp stayed around 68-72 due to AC in the house depending on time of day. So i'm guessing it stayed between 72-74 degree range. I fermented it for 22 days. It was my frist belgain and i'd read that a lot of the characteristic estery contributions from the yeast were due to an uncontroled temperature rise during fermentation, so i didn't monitor it. *edit* --- i just remembered our AC went out the 22nd of june during my wife's b-day party, so the last week of this fermentation the temps in the house were up close to 80 if not low 80's.

Bottled it back in june, tasted it in late august, didn't start drinking it until october. Took a while for the hot alcohol flavor to subside, but now it's quite nice.

sorry i dont have more info, sadly this brew was before i started taking good notes... i don't even have the recipe written down, only the gravity readings and brew/bottling dates.

__________________

brewing lots, rather not keep it all updated here


inhbc.org


Last edited by BA_from_GA; 11-17-2009 at 11:26 AM. Reason: forgetfulness
BA_from_GA is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Quad Mini-Mash DeadYetiBrew Recipes/Ingredients 15 07-12-2013 12:06 AM
Belgian Quad Jkane101 Fermentation & Yeast 10 08-31-2009 11:36 PM
First label..for a Belgian Quad, suggestion please Jkane101 Label Display & Discussion 8 08-29-2009 01:34 AM
Belgian Quad SG 1.094 to 1.010 in 1 week....how I did it...if you want to know. B-Dub All Grain & Partial Mash Brewing 64 04-06-2009 03:47 AM
Belgian Quad Red Clay All Grain & Partial Mash Brewing 6 01-13-2008 02:57 AM