Okay, so first let me say, I screwed up. Yes, I know I did, now I just want to know the best way of fixing it.
5 gallon batch-
4# Belgian Pilsner
4oz Flaked Wheat
Mashed at 149 for 60m, BIAB Sparged with 172 for 5m
12# Light DME
2# D-180 Candi Syrup.
90m boil, 1/2 dry malt at 90m, 1/2 at 15m
1# candi at 15m, the other at flameout
WLP530 Abbey Ale
So, here is where I screwed up I used an online calculator to determine my OG, it told me 1.116 (385B cells needed), turns out it was 1.126 (415B cells needed).
I did use a yeast starter, I took a Belgian-style Blonde I made (5.1%, 20IBU), made an Abbey (7.1%, 16IBU), and then rinsed again. I estimated I had approximately 115B cells after in the fridge for 2 days, I stepped that into a 2L starter (w/ agitation), where I estimated I had approximately 200B, decanted stepped that into a 4L starter (w/ agitation) that I pitched at high krausen. (should have been about 400B).
I aerated with a stone for 90s, pitched at 68, the fermentation heated it up to 72. After 15 hours, another aeration was done, as per advice in the White/Zainasheff book. The vessel was then placed in a water bath with a fish tank heater to get the temperature to 74 after 36 hours, and a ramp to 78 after 96.
The yeast kicked off for about 6 days, threatening with the blowoff tube all the while, but never going above and into it. Then, silence. I waited another 8 days before taking a gravity reading, it was 1.040. I shook it, to get some of the trub/possible yeast off of the sides along the top, and shook it up, without taking the airlock off. It has now been 12 days since then, all the while at 78 degrees, and it is 1.037. Other than being sickening sweet, it is very good tasting.
I normally have 4 week primaries (would mean 2/4), before bottling or aging, but I don't see that as an option here.
Here are three options I see:
1. New Starter-Take some bottles of my Blonde, drink them, and step up from a 100mL starter to a 1L starter (or maybe larger?), and pitch that into a new fermenter, and rack the beer onto it. While this would oxidize things slightly, it is not completely incorrect to style, not to mention the yeast would need some oxygen to reproduce. The dilution can be determined, and at a beer this strong already isn't a big deal to me.
2. Amylase Enzyme- Not beano, as I don't want alpha-galactosidase shredding everything. If I did this, I would see where things were after a week, and if needed, I still may need to do option one if I have killed/stressed the original yeast to the point of no return.
3. Yeast Cake- Make a brand new beer, probably with a slightly different style (light Belgian golden? Duvel clone maybe? WLP570/Wy1388), that I could just rack this beer onto the cake for the new beer.
Now, I throw myself onto the mercy of the community. I thank you in advance for any advice or guidance, and if you have any questions, I will answer to the best of my ability.
5 gallon batch-
4# Belgian Pilsner
4oz Flaked Wheat
Mashed at 149 for 60m, BIAB Sparged with 172 for 5m
12# Light DME
2# D-180 Candi Syrup.
90m boil, 1/2 dry malt at 90m, 1/2 at 15m
1# candi at 15m, the other at flameout
WLP530 Abbey Ale
So, here is where I screwed up I used an online calculator to determine my OG, it told me 1.116 (385B cells needed), turns out it was 1.126 (415B cells needed).
I did use a yeast starter, I took a Belgian-style Blonde I made (5.1%, 20IBU), made an Abbey (7.1%, 16IBU), and then rinsed again. I estimated I had approximately 115B cells after in the fridge for 2 days, I stepped that into a 2L starter (w/ agitation), where I estimated I had approximately 200B, decanted stepped that into a 4L starter (w/ agitation) that I pitched at high krausen. (should have been about 400B).
I aerated with a stone for 90s, pitched at 68, the fermentation heated it up to 72. After 15 hours, another aeration was done, as per advice in the White/Zainasheff book. The vessel was then placed in a water bath with a fish tank heater to get the temperature to 74 after 36 hours, and a ramp to 78 after 96.
The yeast kicked off for about 6 days, threatening with the blowoff tube all the while, but never going above and into it. Then, silence. I waited another 8 days before taking a gravity reading, it was 1.040. I shook it, to get some of the trub/possible yeast off of the sides along the top, and shook it up, without taking the airlock off. It has now been 12 days since then, all the while at 78 degrees, and it is 1.037. Other than being sickening sweet, it is very good tasting.
I normally have 4 week primaries (would mean 2/4), before bottling or aging, but I don't see that as an option here.
Here are three options I see:
1. New Starter-Take some bottles of my Blonde, drink them, and step up from a 100mL starter to a 1L starter (or maybe larger?), and pitch that into a new fermenter, and rack the beer onto it. While this would oxidize things slightly, it is not completely incorrect to style, not to mention the yeast would need some oxygen to reproduce. The dilution can be determined, and at a beer this strong already isn't a big deal to me.
2. Amylase Enzyme- Not beano, as I don't want alpha-galactosidase shredding everything. If I did this, I would see where things were after a week, and if needed, I still may need to do option one if I have killed/stressed the original yeast to the point of no return.
3. Yeast Cake- Make a brand new beer, probably with a slightly different style (light Belgian golden? Duvel clone maybe? WLP570/Wy1388), that I could just rack this beer onto the cake for the new beer.
Now, I throw myself onto the mercy of the community. I thank you in advance for any advice or guidance, and if you have any questions, I will answer to the best of my ability.