I checked it once at about two weeks. It was down to 1.035. Since it was a big beer, I didn't panic and just let it do its thing. After four weeks it had finished up no problem. Trust your process and everything will work itself out.
Fondest wishes,
Kelso
Invest in a blender or a food processor and make your own purees. You have to wait for the puree to settle out, but it works well for a low cost.
-Kelso
That's normal for that yeast. I brewed a high-gravity saison that did the same thing. I was worried at first, but it kept chugging along, even though the krausen dropped after 5 days. 4 weeks later it went from 1.083 to 1.007.
-Kelso
I don't know about the optimum temperature for bulk aging, but part of the character of lambic is developed via a long primary fermentation. By keeping the beer on the yeast cake, you cause autolysis. The brett can then break those chemicals down into complex esters and higher alcohols. Invest...
Great fermentations. I work there. High alpha acid (14.5% I think) and citrus and green pepper notes. I opened a bag when we first got it and I think it smells yummy. Haven't brewed with it yet.
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It's not a lager, he's just lagering his Belgian. Raising the temp won't hurt it. It sounds like you're just lagering to clear it and age it.
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Hey all. I have 5 gallons of RIS that has been sitting since I brewed it in December. I want to add American medium toast cubes soaked in bourbon into the beer (and some into a cherry mead), as well as the vanilla bean into the beer. Looking for advice from people who have worked with oak and...
Be careful with Galaxy. It's a pretty dominating flavor and aroma hop. I subbed an ounce into my pale ale in place of another hop and it took over.
Edit: Awesome hop though. I worked at a brewery that had a galaxy hopped pale ale, which is all I thought about when I introduced the galaxy into...