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It's not perfect, but it's tasty and potent. Procedure: following Brew Like a Monk, I raised the temperature of the brew after the cold crash to 75F for a month. Then I placed the keg into my brew freezer at 50F for 3 weeks. I have sampled this beer for the second time in two weeks. My...

BEEEAAUTIFUL! Enjoy in good health my friend. :tank:

You are right. One could also argue that when I repitched with wine yeast that I also added yeast nutrient, which accelerated the maturation process by adding FAN. After a month in the primary, and 2 separate readings that had not changed a week apart from each other with no change in flavor...

By all accounts, the amount of simple sugar I added made for lazy/upset yeast. Smaller editions of the simple sugar over time would have mitigated this issue. I added it all straight to the boil which I'm sure was my number 1 mistake. In the book, Brew Like A Monk, they mention adding candy...

Thank you very much. That is now bookmarked.

Exactly. The general consensus was a repitch would do more for me than amylase. It worked so well that the wine yeast that I used cleaned up the acetylaldehyde perfectly. If I had used a hydrometer instead of a refractometer I would have realized that it was closer to FG. Since I thought it was...

Well thank you for planting the seed in my head. I would've languished over this longer without your help and the help of the community. Edit: I will let everyone know on this thread how my Strong Blonde Belgian turns out. I hope she slaps me across the face and it hurts in that good way.

I went to check the beer and much to my pleasant surprise, the green apple (acetylaldehyde) flavor was gone. My refractometer read 1.029 but something didn't seem right. The flavor profile had been corrected in four short days using the Côte des Blancs. It tasted slightly sweet, slightly fruity...

Just to comment: I don't think the beer tasted sweet at all. Green, but no sweetness whatsoever. I agree with the assessment that I screwed up: 100%. About the addition of the sugar: I should have broken it up and added it over time, and not to the boil. About the iodine test: I'm...

I just wanted to thank you all. I tried rousing and warming overnight and nothing changed. I called around today to every LHBS within reasonable driving distance (30 minutes) and all were out of WY3711. So I decided to use what I have on hand and hydrated the Red Star Côte des Blancs with some...

I just did a starch test and it is negative! I even did a control which some random corn bread muffin mix I found in the pantry. Not a trace of starch could be seen in the beer sample. A repitch it is! I was reading up on 3711, I'm not incredibly sure I like the flavor profile. Is there...

DOOOOMED!!! Maybe so, but what fun would it be to throw up my hands and walk away without a fight? Without learning something? Yeah, I screwed up, but others can learn from my experience. DOOOOOMED!!! :P

I keg. Best Investment EVER But I'm leaning towards a repitch with 3711 and warming if starch is negative. Thank you all!

If you get no explosions, do be aware of foamers/gushers. Open them over a sink, just in case! Good luck and welcome to the community! :tank:

You have several valid points. I could just be letting my OCD get the best of me, but as a previous poster suggested a starch test would be a good start at diagnosing and determining next steps. Also, I have a laboratory grade thermometer that responds in seconds. It will pop if it goes...

Been in primary fermentation for one month. It is hazy as hell. I'm going to do a starch test on it. But beano is out of the question. It cleaves and keeps on cleaving. I posted a link to another thread showing someone using amylase successfully.

And... to give a little background, the first time I tried this I made the very large mistake of using beano... Alpha-galactosidase. They should have a warning label on it specifically to noob homebrewers that reads: We brake for no one. It never stopped eating starches and it is not...

This^^^

My research on this is that standard crystal amylase will work in a fermenter, just slower. See this thread: https://www.homebrewtalk.com/f163/escape-stuck-fermentation-mountain-ae-rescue-212926/

My addition of the sugar was in the boil, so I very well could have spoiled them. So temp won't hurt... hmm... Once you add amylase there is no going back... however, didn't I mash too high?