Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > help needed on all-grain duvel brew
Reply
 
LinkBack Thread Tools
Old 02-16-2009, 08:05 PM   #1
williec30
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Michigan
Posts: 163
Liked 1 Times on 1 Posts

Default help needed on all-grain duvel brew

Question about an all-grain batch of Duvel I brewed (from the 150 Classic Clone Recipes magazine)... it's been in fermentation for 14 days now, and still has plenty of suspended yeast. I racked it to the keg this afternoon, in hindsight, a carboy would have been better; it's very cloudy, has a very bitter flavor and smells of sulfur. Wonder if I might have an infection of sorts?

I am thinking it would be best to let it sit for another 2 weeks or so in the keg and then rack to another keg?

Starting gravity: 1.065
Current gravity: 1.010
Suggested FG: 1.006

Recipe

Grains
10.50 pounds American Pilsen Malt 95.5% of grist
0.50 pounds American Dextrin (Cara-Pils) Malt 4.5% of grist
11.00 pounds Total Grain Weight 100% of grist

Hops
1.80 ounces Total Hop Weight 9.4 AAUs

Adjuncts
1.60 pounds Corn Sugar (Dextrose)



Yeast
White Labs Belgian Golden Ale Yeast #WLP570 — Liquid — 1 vile

__________________
I hate quotations. Tell me what you know.
- Ralph Waldo Emerson

my brewblog
williec30 is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2009, 08:12 PM   #2
dontman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Philly, PA
Posts: 2,430
Liked 24 Times on 20 Posts
Likes Given: 2

Default

Quote:
Originally Posted by williec30 View Post
I am thinking it would be best to let it sit for another 2 weeks or so in the keg and then rack to another keg?
Sounds ok. three weeks would also be good. Then three weeks in the next keg and it should be good to drink.

So, 5-6 more weeks and you should be able to see where you stand.
__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

dontman is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2009, 08:20 PM   #3
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

The WLP570 takes a LOOOOONG time to flocculate, dude. It ain't gonna clear up for at LEAST another month, probably more.

Not only that, but this style needs extended aging. I have one aging in keg right now that I brewed 9/28 and I haven't touched it, probably won't for at least another month.

That would explain the harshness. The sulfur, dunno, it'll probably go away with age. But I would plan on aging this bitch for 4 months IIWY.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2009, 08:20 PM   #4
carnevoodoo
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: San Diego, CA
Posts: 4,305
Liked 13 Times on 12 Posts
Likes Given: 5

Default

Sounds like your fermentation was not complete. What temp do you have this at? The 570 yeast will stall and raising it up into the 80s is acutally a good way to get it to fully attenuate.

__________________
carnevoodoo is offline
 
Reply With Quote Quick reply to this message
Old 02-16-2009, 08:37 PM   #5
williec30
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Michigan
Posts: 163
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by carnevoodoo View Post
Sounds like your fermentation was not complete. What temp do you have this at? The 570 yeast will stall and raising it up into the 80s is acutally a good way to get it to fully attenuate.
been sitting @ 70-72 so far.

thanks for the ideas... i will set it aside for a while and check it in a while.
__________________
I hate quotations. Tell me what you know.
- Ralph Waldo Emerson

my brewblog
williec30 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
extract to grain conversion help needed Yunus Recipes/Ingredients 2 07-20-2009 02:57 PM
Immersion chiller NEEDED for all grain? Oligarchy All Grain & Partial Mash Brewing 30 12-06-2008 02:33 PM
Indianapolis Grain Mill Needed The Pol All Grain & Partial Mash Brewing 0 11-20-2008 05:51 PM
How many coolers are needed for all grain? trainfever All Grain & Partial Mash Brewing 30 11-02-2008 09:43 PM
Brew day - brewing a duvel clone! (pics attached) Steve973 All Grain & Partial Mash Brewing 2 01-22-2007 01:29 PM