Trappist yeast strong enough for a heavy gravity Belgian?

creole_hops · 10-25-2009, 11:41 AM

My OG was 1.093. Its been fermenting for a week and appears to be fermenting fine. There is a 1.5 inch yeast cake and pretty heavy activity. Should I let it continue to do its thing or should I consider repitching?

creole_hops · 10-25-2009, 11:41 AM

BTW I used WL500 yeast

JesseRC · 10-25-2009, 12:21 PM

So, your seeing "pretty heavy actvity" and you want to know if you should repitch???? I think your fine. I'm not sure I understand, but if you worried about your yeast cake being big, I wouldn't worry about it.

The yeast cake you speak about is more likely to be hops, break material, and probably some yeast. Leave it be for 3 weeks. If it makes you feel better you can agitate the fermenter , I mollest my carboy all the time.

creole_hops · 10-25-2009, 03:35 PM

Thanks for the reply. I was more concerned with the type of yeast I used for such a high gravity beer. After pitching, I was combing the forums and I see that many people use specially formulated yeast for beers over 1.08.

I understand that this beer may remain in the primary for a very long time, but I wanted to make sure that its not a lost cause. I guess as long as the yeast are doing their thing, I should be good.
Thanks again.

VTBrewer · 10-25-2009, 04:20 PM

Did you use WYEAST 3787? It's called Trappist High Gravity........

**edit* just saw you used the WL500. Same thing, specifically designed for high gravity brews.

http://www.whitelabs.com/beer/strains_wlp500.html

creole_hops · 10-25-2009, 04:22 PM

no unfortunately I did not. I used wl500

VTBrewer · 10-25-2009, 04:26 PM

you're good. edited post. ^^^^