Steve973
Well-Known Member
Hey all...
We brewed a high gravity belgian ale back on 11 December and it looks like it's finishing its fermentation now. We started with WYeast 3787 Trappist High Gravity, and it appeared to stall badly after we transferred it to the secondary after a week or two. So we added some "yeast energizer" plus a vial of White Labs high gravity yeast, and soon it was chugging along again fairly furiously. Now it's eleven weeks later and the bubbles appear to be 3-5 minutes apart. This is just my estimation, and not based on timing the bubbles in the airlock.
Would everybody say that it'll be safe to bottle anytime now? We intend to bottle in champagne bottles with corks, and we'll be going for a high volume of CO2 so that we're close to style. Should we go ahead and do this?
We brewed a high gravity belgian ale back on 11 December and it looks like it's finishing its fermentation now. We started with WYeast 3787 Trappist High Gravity, and it appeared to stall badly after we transferred it to the secondary after a week or two. So we added some "yeast energizer" plus a vial of White Labs high gravity yeast, and soon it was chugging along again fairly furiously. Now it's eleven weeks later and the bubbles appear to be 3-5 minutes apart. This is just my estimation, and not based on timing the bubbles in the airlock.
Would everybody say that it'll be safe to bottle anytime now? We intend to bottle in champagne bottles with corks, and we'll be going for a high volume of CO2 so that we're close to style. Should we go ahead and do this?