The saga of my Belgian Tripel continues. I started 7 weeks ago with an OG of 1.104. It stalled out at 1.060 after 2 weeks, then dropped to 1.050 in another couple weeks after shaking up the bucket. I took it off the trub (after the guy at my LHBS went ballistic for me leaving in the primary 4 weeks) and repitched another yeast starter. I got more fermentation, but now I am at 1.032 and have been there for a week.
On the one hand, this gives an ABV of 10-11% which is probably right for the style, but the FG seems higher than it should be. It tastes good though sweet. should I go ahead and bottle (it's been in secondary for 10 days) or do anything else?
The recipe was:
1/2 lb Belgian biscuit
13 lbs German Pils LME
2 lbs candi sugar
WLP530 - twice
Any thoughts?
On the one hand, this gives an ABV of 10-11% which is probably right for the style, but the FG seems higher than it should be. It tastes good though sweet. should I go ahead and bottle (it's been in secondary for 10 days) or do anything else?
The recipe was:
1/2 lb Belgian biscuit
13 lbs German Pils LME
2 lbs candi sugar
WLP530 - twice
Any thoughts?