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Old 12-01-2013, 09:16 PM   #1
tahoetavern
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Default Belgian Tripel high O.G.

Brewed a Belgian Tripel 6 weeks ago. Just took my second FG reading of 1.030 at 69* F. I took my first FG reading at 5 weeks which was the same. My OG was 1.088. My target OG was 1.083-1.086 my FG target was 1.017-1.020 I am wondering why I am so high? The only thing Incan think of was that I did a full 5 gal boil, after I added everything I was very close to the rim of my 6 gal pot. I had to keep it at a very low boil the whole time to prevent a boil over. I added less the 2 quarts to top it off. Any help would be appreciated.

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Old 12-01-2013, 09:24 PM   #2
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Need more info. A copy of the recipe would be nice. What where the temps like all during fermentation?

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Old 12-01-2013, 09:32 PM   #3
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did you use a yeast starter?

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Old 12-01-2013, 09:39 PM   #4
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My temps were in range the entire time, I did not use a yeast starter. The yeast was dry SACHET. It was a extract kit from Brewers Best. I ask because I wanted to bottle tonight, unless there is a chance the FG will still drop

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Old 12-01-2013, 09:53 PM   #5
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I wouldn't bottle yet. 1033 from a 1088 OG is not good attenuation. Especially for a Belgian yeast. I'm not sure your gravity will drop further, but you should try repitching with another pack of yeast at least.

For big beers like this, it is very important to pitch enough yeast (ie starter or multiple packs of rehydrated dry) and oxygenate your wort really well. Then, start fermenting colder and slowly ramp up temps to get full attenuation. Belgians should include a fair amount of fully fermentable sugars (candy sugar for example) which will help them finish low.

I'm concerned with bottle bombs in your case, but even if that doesn't happen, a 1033 FG will be so sweet, it would be tough to drink. Try warming your beer up a bit to 70-72 and rousing the yeast by swirling the bucket. If that fails to get the gravity dropping, repitch another rehydrated packet of yeast. That should get your gravity going. I wouldn't bottle till you are stable and sub 1020 on this. Preferably around 1014. Keep us posted and good luck!

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Old 12-01-2013, 10:08 PM   #6
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Thanks for the advice, any advice on a yeast strain for repitching?

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Old 12-02-2013, 12:15 AM   #7
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Quote:
Originally Posted by tahoetavern
Thanks for the advice, any advice on a yeast strain for repitching?
At this point, the flavors and esters have been established. You really just want to put in something to restart fermentation. Something that can tolerate the alcohol level present and get the lower attenuation you need too. You can do the same yeast you originally pitched or something else like S05.

If you want to go liquid, I'd use white labs 001 or 090.
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Old 12-02-2013, 01:33 AM   #8
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Looks like I need to do more readying in my brewing books. So I will better understand the "language" of brewing. Thanks again for all the help.

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Old 12-02-2013, 02:19 AM   #9
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I second the warming and swirling method. The last tripel I brewed started at 1.084 and petered out around 1.020 at 68° and it tasted really sweet. Four days at 72° and it was down to 1.009 and had a much cleaner finish.

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Old 12-02-2013, 02:52 AM   #10
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Quote:
Originally Posted by tahoetavern
Looks like I need to do more readying in my brewing books. So I will better understand the "language" of brewing. Thanks again for all the help.
Sorry for the jargon. Which part would you like clarification on?
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