I set out to brew a decent belgian and after 1 1/2 weeks my gravity is stuck at 1.030 (stable for three days, ABV ~9%). I have the fermenter at about 78 degrees and have been rocking it a couple times per day. I pitched 2 rehydrated packets of t-58, along with a smack pack of 3787.
I would really like this thing in the mid to low 20's if not lower, and both yeasts should be capable of attenuating that far and tolerating the ABV. It seems like my options would be pitching more 3787, or maybe some 1214, which has done better for me in the past. I could resort to champagne yeast, which would lead to more of a frankenbeer than a belgian (but it would be pretty cool to see how far I could push the beer).
Any tips or tricks for my stuck fermentation? The yeast tore through the wort with a very violent fermentation during the first 5 days - should I bring the temp back to the original 55-65? Also, this is my second stuck fermentation when using rehydrated dry yeast (first was with US-05), is rehydrated yeast a bad way to go?
Thanks for the help
Ingredients:
39% 6# 0 Northwestern Extra Light LME info 34 (points) 8 (SRM)
26% 4 0 Belgian Pils info 37 2
19% 3 0 Belgian Candi Syrup A info 36 40
13% 2 0 Belgian Candy Sugar Light info 36 0
2% 0 4 Smoked American Two-row info 34 5
2% 0 4 Belgian Special B info 30 220
Mash 60 minutes at 149, boil 75 minutes. I essentially remashed instead of sparging, turned it into a secondary boil, and added to primary boil. No "topping off" with plain water. 5 Gallon yield.
boil 60 mins 1.0 Target info pellet 8.4 (AA)
boil 15 mins 1.0 Hallertauer info leaf 4.8
boil 15 mins 1.0 Styrian Goldings info leaf 5.4
OG actual 1.100, FG predicted ~1.021, ABV ~10.9, SRM 21, IBU 24.4
I would really like this thing in the mid to low 20's if not lower, and both yeasts should be capable of attenuating that far and tolerating the ABV. It seems like my options would be pitching more 3787, or maybe some 1214, which has done better for me in the past. I could resort to champagne yeast, which would lead to more of a frankenbeer than a belgian (but it would be pretty cool to see how far I could push the beer).
Any tips or tricks for my stuck fermentation? The yeast tore through the wort with a very violent fermentation during the first 5 days - should I bring the temp back to the original 55-65? Also, this is my second stuck fermentation when using rehydrated dry yeast (first was with US-05), is rehydrated yeast a bad way to go?
Thanks for the help
Ingredients:
39% 6# 0 Northwestern Extra Light LME info 34 (points) 8 (SRM)
26% 4 0 Belgian Pils info 37 2
19% 3 0 Belgian Candi Syrup A info 36 40
13% 2 0 Belgian Candy Sugar Light info 36 0
2% 0 4 Smoked American Two-row info 34 5
2% 0 4 Belgian Special B info 30 220
Mash 60 minutes at 149, boil 75 minutes. I essentially remashed instead of sparging, turned it into a secondary boil, and added to primary boil. No "topping off" with plain water. 5 Gallon yield.
boil 60 mins 1.0 Target info pellet 8.4 (AA)
boil 15 mins 1.0 Hallertauer info leaf 4.8
boil 15 mins 1.0 Styrian Goldings info leaf 5.4
OG actual 1.100, FG predicted ~1.021, ABV ~10.9, SRM 21, IBU 24.4