NicePelos
Member
I have a Belgian tripel in the primary that has hit it's FG that has a pretty strong fusel flavor. It's only been in the primary for 2 weeks, but I'm a little concerned. I'm thinking of postponing the secondary for a couple weeks and seeing if the yeast cake clears up some of the off flavor. Does this sound like a good plan?
OG 1.079/FG 1.018
3 liter starter of Wyeast 3787 High Gravity Trappist Ale yeast.
The max. temperature the batch saw was around 78F which is the top end of the yeast's range. Thanks!
OG 1.079/FG 1.018
3 liter starter of Wyeast 3787 High Gravity Trappist Ale yeast.
The max. temperature the batch saw was around 78F which is the top end of the yeast's range. Thanks!