BoilermakerBrewery
Member
I brewed a belgian tripel 2.5 weeks ago and I transferred it to the secondary this past weekend. The og was 1.083 and now the fg is 1.034 which is way to high. It hasn't changed for 4 days. The recipe looks like this
11 lbs. Briess Pilsner Malt (65% of grain bill)
3 lbs. Briess Vienna Malt (20% of grain bill)
2.5 lbs. Invert Sugar (15% of grain bill)
I used WLP500 yeast as the lbhs didn't have any wlp510. I used a 1.25L starter with a stir plate. Fermentation took off within 4 hours of pitching and fermented like crazy. I didn't add the invert sugar until two days into fermentation to help the yeast get off to a running start. It continued to ferment for 3 days after I added the invert sugar.
It tastes pretty good for only being 2.5 weeks old but I'm concerned that the fg is very high. What should I do to knock this down? Create another starter? Rouse the yeast a little?
11 lbs. Briess Pilsner Malt (65% of grain bill)
3 lbs. Briess Vienna Malt (20% of grain bill)
2.5 lbs. Invert Sugar (15% of grain bill)
I used WLP500 yeast as the lbhs didn't have any wlp510. I used a 1.25L starter with a stir plate. Fermentation took off within 4 hours of pitching and fermented like crazy. I didn't add the invert sugar until two days into fermentation to help the yeast get off to a running start. It continued to ferment for 3 days after I added the invert sugar.
It tastes pretty good for only being 2.5 weeks old but I'm concerned that the fg is very high. What should I do to knock this down? Create another starter? Rouse the yeast a little?