I think my Belgian Trippel pooped out too early. It had an OG of @ 1.080, and I pitched one vile of WhiteLabs Trappist Ale Yeast and about 1/3 cup yeast slurry from a Belgian Wit yeast culture. I'm going to test it later to see where it's at, but here's my question:
Say the gravity is now something like 1.040... I'd feel uneasy about bottling it for 2 reasons. 1) It would be awfully sweet I think 2) would be a little on the high side for bottling, right? SO...
Is there a way to reactivate the yeast in this ale pale? Can I boil up some more sugar (say another gallon of water to 1-2 cups sugar), and add that to the bucket? Should this pick up the yeast enough to bring the gravity down more?
OR...
Should I just rack this badboy to 2ndary, and let it sit for a few weeks, and hope the yeasts are still working (slowly), and the gravity comes down more?
Again, this is all hypothetical right now, but I want to know what to do when I go check this beer out later today.
5gB
Say the gravity is now something like 1.040... I'd feel uneasy about bottling it for 2 reasons. 1) It would be awfully sweet I think 2) would be a little on the high side for bottling, right? SO...
Is there a way to reactivate the yeast in this ale pale? Can I boil up some more sugar (say another gallon of water to 1-2 cups sugar), and add that to the bucket? Should this pick up the yeast enough to bring the gravity down more?
OR...
Should I just rack this badboy to 2ndary, and let it sit for a few weeks, and hope the yeasts are still working (slowly), and the gravity comes down more?
Again, this is all hypothetical right now, but I want to know what to do when I go check this beer out later today.
5gB