My_name_is_mud
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- Jan 10, 2007
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Holy crap... not sure what to do here.
I am making a Trois Pistoles clone. After 2 weeks, it appears to be quite stuck at 1.042 (OG was 1.091). It has been at 1.042 for a week now. The bubbling has now ceased at it appears dead in the water (so to speak). Here's what I've done:
- Kept it warm -- between 70 and 74 F (this yeast works fine up to 80)
- Started swirling and rousing the yeast several days ago
- Bought another smack-pack of Wyeast 3864 Canadian/Belgian Ale (DESCRIPTION: From a Canadian brewery which produces many styles of classic Belgian beers. Produces mild phenolics, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. Flocculation: Medium; Apparent Attenuation: 75 - 79%. (65 - 80° F; 18 - 27° C) . I pitched it, continued to keep the yeast roused. Nothing. I pitched 2 of these to start the beer, so now three in all.
It's just sitting now. No sign of infection. Looks beautiful. Smells wonderful. But not attenuated enough to bottle.
Do I try nutrients? Champaign yeast? I've heard Champaign yeast can impart non-desirable flavors or make the beer too dry. Surely I don't just toss it now???
HELP!!!
I am making a Trois Pistoles clone. After 2 weeks, it appears to be quite stuck at 1.042 (OG was 1.091). It has been at 1.042 for a week now. The bubbling has now ceased at it appears dead in the water (so to speak). Here's what I've done:
- Kept it warm -- between 70 and 74 F (this yeast works fine up to 80)
- Started swirling and rousing the yeast several days ago
- Bought another smack-pack of Wyeast 3864 Canadian/Belgian Ale (DESCRIPTION: From a Canadian brewery which produces many styles of classic Belgian beers. Produces mild phenolics, which increase with increased fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. Flocculation: Medium; Apparent Attenuation: 75 - 79%. (65 - 80° F; 18 - 27° C) . I pitched it, continued to keep the yeast roused. Nothing. I pitched 2 of these to start the beer, so now three in all.
It's just sitting now. No sign of infection. Looks beautiful. Smells wonderful. But not attenuated enough to bottle.
Do I try nutrients? Champaign yeast? I've heard Champaign yeast can impart non-desirable flavors or make the beer too dry. Surely I don't just toss it now???
HELP!!!