I have a Tripel I brewed that started at 1.082 OG I transferred it to the secondary after 2 weeks and it was at 1.040. It has been there 10 days and has only gone down to 1.032. Any ideas on how to get to the target gravity of 1.010?
he also wrote that over a dozen years ago. we've learned a lot since then, and the quality of yeast has greatly improved. for a strong beer like a 1.082, i'd see myself leaving it in primary for 4 weeks if not longer.I thought Papazian's book said to get it off the yeast bed after 2 weeks or off flavors could develop...
he also wrote that over a dozen years ago. we've learned a lot since then, and the quality of yeast has greatly improved. for a strong beer like a 1.082, i'd see myself leaving it in primary for 4 weeks if not longer.
Here's a stupid question, what about using a yeast energizer if it appears to stop fermenting?
I think the issue isn't the yeast, though. I think it's the high mash temp (154 is very high for a beer you want to attenuate so much), and the two pounds of crystal. That means a more unfermentable wort, with longer chained sugars, than if you would have mashed at 148-149 and used half as much crystal. I think this beer is just about done, unfortunately.
the previous BYO mag had a long article on tripels. according to them, a tripel is either 80% pils/20% sugar, or 70% pils/20% sugar/10% wheat or munich. so at least some think there is a little wiggle room for something other than pils and sugar. but certainly not crystal.IMO, a tripel shouldn't have any crystal....just pils malt and sugar. If it has anything else, it's something other than a tripel.
This is a very good point. My tripels are also pils and sugar only.IMO, a tripel shouldn't have any crystal....just pils malt and sugar. If it has anything else, it's something other than a tripel. I mash tripels at 146-148 for 90 min. Using WY3787 I usually get 85-90% AA.
maida7 said:sweetness comes from the alcohol
Piratwolf said:it strikes me as strange that after TWO WEEKS the beer was only down to 1.040. Did you make a huge starter?
Denny said:As Stan H. said in BLAM, with Belgian beers it's not uncommon for the last 10% of attenuation to take longer than the first 90%.
As Stan H. said in BLAM, with Belgian beers it's not uncommon for the last 10% of attenuation to take longer than the first 90%.
Denny said:As Stan H. said in BLAM, with Belgian beers it's not uncommon for the last 10% of attenuation to take longer than the first 90%.
Budzien said:It was a liquid yeast from my LHBS. I made a starter, but have since learned I may not have done as good a job as necessary... I used a half pound of dme in a half gallon growler for 36 hours.
Without a stir plate you probably didn't give the yeast much time to replicate and likely underpitched
I'm adding a stir plate and oxygen tank to my wish list for fathers day.
I'm gonna look into that MixStir. Thanks
Without a stir plate you probably didn't give the yeast much time to replicate and likely underpitched
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