Extract - Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone) - Page 5

HuRRiC4Ne · 05-30-2010, 08:03 PM

Quote:

Originally Posted by BK1017

Anybody have an ideal IBU value for this recipe? I'm definitely a hops head, but never had the real Absolution so I don't know how hoppy it is. Thanks! - BK

Min: 20 IBU, Max: 25 IBU

millsware · 05-31-2010, 10:00 PM

Could I brew this in the 70's range? I don't have any temperature control in my house.

HuRRiC4Ne · 06-01-2010, 12:00 PM

Ohh yeah, thats the perfect temp range.

gecko45 · 07-01-2010, 10:13 PM

I had this fermenting for an entire month at 68F, and when I just checked it it was at 1.044 still... and I used two entire vials of WLP500...

I whirled it around and left it at 75F. If it doesn't pick back up, what would be recommended to finish it out?

1) Buy another vial of WLP500 and dump it in.

2) Buy another vial, make a big starter, dump that in.

3) Throw a packet of SafAle or something in there.

4) Make a dry yeast starter and toss it in.

HuRRiC4Ne · 07-01-2010, 10:35 PM

Quote:

Originally Posted by gecko45

I had this fermenting for an entire month at 68F, and when I just checked it it was at 1.044 still... and I used two entire vials of WLP500...

I whirled it around and left it at 75F. If it doesn't pick back up, what would be recommended to finish it out?

1) Buy another vial of WLP500 and dump it in.

2) Buy another vial, make a big starter, dump that in.

3) Throw a packet of SafAle or something in there.

4) Make a dry yeast starter and toss it in.

I just remade this, but all grain. It hit 1.009 (9.9brix) in 7 days from a 1.088OG (21.0125 brix). That was with two vials of WLP500 (no starter, although I recommend a starter)... What I did is, I did a heavy aerate, added nutrient and energizer... Thats it.

For you, try this. Open the Lid, let fresh air get in there. Now put cap back on and tip it back and forth to aerate it. My guess is a weak aerate. If it doesn't take off in a day, then add nutrient and energizer. Don't worry about re adding yeast.

My guess is, you didn't have a good enough aerate. And thats why it didn't take off.

That should do it, keep us updated!

Also, what was your OG?

gecko45 · 07-02-2010, 04:20 AM

Quote:

Originally Posted by HuRRiC4Ne

For you, try this. Open the Lid, let fresh air get in there. Now put cap back on and tip it back and forth to aerate it. My guess is a weak aerate. If it doesn't take off in a day, then add nutrient and energizer. Don't worry about re adding yeast.

My guess is, you didn't have a good enough aerate. And thats why it didn't take off.

That should do it, keep us updated!

Also, what was your OG?

It's done. My original OG was 1.093 (I added a bit of dextrose to boost the ABV). Also had yeast energizer in by the end of the boil, so that shouldn't be the problem. I'll see how it progresses then post an update.

PS. Also it smells (and tastes) delicious.

HuRRiC4Ne · 07-02-2010, 05:24 PM

Yeah, thats a high OG... need a heavy aerate to start of the fermentation with that... But really you need a starter. Yeast starts are the way to go, they are almost error proof.

gecko45 · 07-04-2010, 05:50 PM

Quote:

Originally Posted by gecko45

It's done. My original OG was 1.093 (I added a bit of dextrose to boost the ABV). Also had yeast energizer in by the end of the boil, so that shouldn't be the problem. I'll see how it progresses then post an update.

PS. Also it smells (and tastes) delicious.

I checked up on it 3 days later, and it hasn't fermented any further, but now there is a huge soy sauce flavor and aroma. Could it be oxidized beyond repair? Would I be better off dumping and starting from scratch?

HuRRiC4Ne · 07-05-2010, 07:58 PM

Don't give up on it, go and buy one more vial of WLP 500, get a yeast starter going. Add 2 cups of sugar and 4 cups of water, add the recommended amount of (for your batch size) nutrient and energizer (use both!!!!!). Let it ferment for two to three days then pour off the top and pitch the slury.

My guess is, with that high OG your running into problems without the proper yeast count. Your yeast might have been slightly expired. It happens.

PS, the soy sauce flavor is more then likely from mixing it up. I wouldn't worry about oxidation at this point! Don't give up man, get that to ferment down, then let sit for a few months then bottle or keg! You can never judge a beer in the fermentation process. I have had some crappy beers become mints after sitting on Co2 for 1month+.

gecko45 · 07-05-2010, 09:18 PM

Quote:

Originally Posted by HuRRiC4Ne

Don't give up on it, go and buy one more vial of WLP 500, get a yeast starter going. Add 2 cups of sugar and 4 cups of water, add the recommended amount of (for your batch size) nutrient and energizer (use both!!!!!). Let it ferment for two to three days then pour off the top and pitch the slury.

My guess is, with that high OG your running into problems without the proper yeast count. Your yeast might have been slightly expired. It happens.

PS, the soy sauce flavor is more then likely from mixing it up. I wouldn't worry about oxidation at this point! Don't give up man, get that to ferment down, then let sit for a few months then bottle or keg! You can never judge a beer in the fermentation process. I have had some crappy beers become mints after sitting on Co2 for 1month+.

For the starter, do you mean 2 cups sugar in addition to whatever amount of wort extract, or is the sugar + water + nutrients + yeast the entire starter?

And thanks for the help! I figure I'll give it another $10 recovery effort before starting over.