MonoLoco
Member
On 12/18/2010 I brewed Strict Obervance Tripel from "Brewing Classic Styles". If I had looked the forum beforehand I might have tried a different recipe -- looks like a lot of others have had trouble with it. The pitching temp recommended in the recipe seems awfully low.
My OG was 1.100, a good bit higher than the recipe (1.081) due to boil off. I pitched at 65 degrees and raised the temperature to 70 gradually over the course of a week. After a couple of weeks in primary it got stuck at 1.065. Since I needed the primary fermenter, I racked the tripel to secondary and fermentation miraculously began again, finally stopping at 1.045 on 1/7/2011.
At this point I began to raise the temps beyond what the recipe specified but still within range of the yeast, ending up at 75 degrees. I also threw a stir bar in and have been agitating the yeast frequently with a large magnet. As of today it is at 1.034 and still moving slowly. The flavor is fantastic, but of course it's very sweet.
Strict Obervance Tripel, extract version
Pilsner LME = 10.4 lb
Cane Sugar = 2.5 lb
Wyeast 3787 THG (3 packs)
It's not looking like I'm going to get it down to the target FG of 1.012 by normal means. From studying the forum it looks like folks have had the best results by racking the stuck beer onto another yeast cake. My plan is to make a Belgian Strong Ale (with Wyeast 1388) and rack the tripel onto that cake once it's done.
Questions:
- Is this the best approach?
- I would rack the stuck Tripel onto the cake left by the Strong Ale in primary, correct? I've seen some comments about racking onto yeast from the secondary.
- Since the Tripel is bigger than the Strong Ale, I shouldn't have too much of an issue with flavor changing?
Thanks for any insight.
My OG was 1.100, a good bit higher than the recipe (1.081) due to boil off. I pitched at 65 degrees and raised the temperature to 70 gradually over the course of a week. After a couple of weeks in primary it got stuck at 1.065. Since I needed the primary fermenter, I racked the tripel to secondary and fermentation miraculously began again, finally stopping at 1.045 on 1/7/2011.
At this point I began to raise the temps beyond what the recipe specified but still within range of the yeast, ending up at 75 degrees. I also threw a stir bar in and have been agitating the yeast frequently with a large magnet. As of today it is at 1.034 and still moving slowly. The flavor is fantastic, but of course it's very sweet.
Strict Obervance Tripel, extract version
Pilsner LME = 10.4 lb
Cane Sugar = 2.5 lb
Wyeast 3787 THG (3 packs)
It's not looking like I'm going to get it down to the target FG of 1.012 by normal means. From studying the forum it looks like folks have had the best results by racking the stuck beer onto another yeast cake. My plan is to make a Belgian Strong Ale (with Wyeast 1388) and rack the tripel onto that cake once it's done.
Questions:
- Is this the best approach?
- I would rack the stuck Tripel onto the cake left by the Strong Ale in primary, correct? I've seen some comments about racking onto yeast from the secondary.
- Since the Tripel is bigger than the Strong Ale, I shouldn't have too much of an issue with flavor changing?
Thanks for any insight.