OK, so I should have studied up a bit more on high gravity brewing before attempting my first Belgian Strong, but whatever, I'm learning. My original gravity was over 1.10 and I only pitched one smack pack of Wyeast 1388 - first mistake - should have pitched another or maybe even three to get the cell count up. Second mistake - wasn't keeping up rigorously with the temps in my basement, so after a week of vigorous fermentation, the temps probably averaged 66 - 68. After two weeks, I checked the gravity and it was ~1.044.
Trying to unstick the fermentation, I added a pack of Red Star dry champagne yeast, didn't re-oxygenate, and put a space heater near the cubby the carboy sits in to raise the temp up to ~74. After a couple of days, assuming enough oxygen (from opening to check gravity and re-pitch) had been forced out by the CO2, I did a little bit of light shaking to get some of the yeast at the bottom re-suspended. It has seemed to make a difference, and I've been seeing the bubble rate go up over the last 3 days (was ~1 every 20 seconds, now ~1 every 4 seconds).
I plan on re-checking the gravity today possibly, to see if I need to pitch in one more packet of Red Star. Any other suggestions on how to get this gravity down before I rack to the secondary for a nice several month stay? I want to get down to at least ~1.020, which I could live with for such a big beer. Can I rack this guy into my 6 gallon carboy on top of a new smack pack of Wyeast 1388 for a second "primary"? I won't be able to re-oxygenate, but is this even an option?
Trying to unstick the fermentation, I added a pack of Red Star dry champagne yeast, didn't re-oxygenate, and put a space heater near the cubby the carboy sits in to raise the temp up to ~74. After a couple of days, assuming enough oxygen (from opening to check gravity and re-pitch) had been forced out by the CO2, I did a little bit of light shaking to get some of the yeast at the bottom re-suspended. It has seemed to make a difference, and I've been seeing the bubble rate go up over the last 3 days (was ~1 every 20 seconds, now ~1 every 4 seconds).
I plan on re-checking the gravity today possibly, to see if I need to pitch in one more packet of Red Star. Any other suggestions on how to get this gravity down before I rack to the secondary for a nice several month stay? I want to get down to at least ~1.020, which I could live with for such a big beer. Can I rack this guy into my 6 gallon carboy on top of a new smack pack of Wyeast 1388 for a second "primary"? I won't be able to re-oxygenate, but is this even an option?
