Four days ago I brewed a beer which was both my first "big" beer and my first Belgian; I've been watching it like a hawk to make sure it comes out to my satisfaction. It's an extract Tripel made of a mix of Pilsner and 2-Row extract, plus about 15% candi sugar, to an OG of 1.080; hops are Vanguard and Styrian Goldings, and Sterling at flameout to a total IBU of about 20.
I'm using WLP550 Belgian Ale yeast... I made a 2L starter which was healthy, and pitched an extra vial just in case. Oxygenation was just shaking the carboy for 10 minutes before pitching (at 68 or so). Fermentation took off in 3 hours, and dropped to 1.055 in a day, 1.035 in two days, and two days after that has slowed down -- it's presently at 1.024, and the airlock is still bubbling about once every 2 seconds.
My question is about the yeast: how does it behave? Should I feed it anything to make sure it drops to at least below 1.016 (I've added half a tsp of Fermaid K)? Should I rouse it? Should I put it near a space heater or something (it's been fermenting in the low 70s)? How does this yeast vary at different temps? How long do I need to wait to get it to full attenuation of at least 80% ( => 1.016 FG)?
I solicit all your experiences with WLP550, positive, negative, good beers, bad beers, good recipes for the yeast, etc... If this tripel attenuates all the way down think I will be using this yeast a lot -- my gravity samples taste delicious
I'm using WLP550 Belgian Ale yeast... I made a 2L starter which was healthy, and pitched an extra vial just in case. Oxygenation was just shaking the carboy for 10 minutes before pitching (at 68 or so). Fermentation took off in 3 hours, and dropped to 1.055 in a day, 1.035 in two days, and two days after that has slowed down -- it's presently at 1.024, and the airlock is still bubbling about once every 2 seconds.
My question is about the yeast: how does it behave? Should I feed it anything to make sure it drops to at least below 1.016 (I've added half a tsp of Fermaid K)? Should I rouse it? Should I put it near a space heater or something (it's been fermenting in the low 70s)? How does this yeast vary at different temps? How long do I need to wait to get it to full attenuation of at least 80% ( => 1.016 FG)?
I solicit all your experiences with WLP550, positive, negative, good beers, bad beers, good recipes for the yeast, etc... If this tripel attenuates all the way down think I will be using this yeast a lot -- my gravity samples taste delicious