sidewinder02132
Active Member
Hey there,
I had a crazy brew session making this recipe:
https://www.homebrewtalk.com/f73/dirty-monk-belgian-golden-strong-ale-80621/
I ended up using my 5 gallon MLT to try to make it and let's just say, the 10 gallon is on the way! My first problem is that my final gravity is 1.062 (missed the starting gravity). My second problem is that I've primed and bottled it b/c I'm heading off for vacation. There is ample evidence that fermentation occurred, but I can't figure out why the gravity is SO far off. Have I just created two cases of bottle bombs? I'm going to store them at ~60 F in my basement while I'm gone so they shouldn't ferment too crazy while I'm away, yet I'm a bit worried about them. Could/should I move them, gently, back into a fermentation bucket, warm, and pitch some more yeast to clean it up? My all-grain experiences have great until I encountered this nasty monk. *lol*
edit: I did some more reading of my notes when I brewed. I didn't have enough water during the dough in AND the temperature was at 165 F. I'm thinking I have 5 gallons of unfermentable sugars. UGH. I left the fermentation bucket alone for 18 days at about 70 F. The fermentation wasn't vigorous, but it was going during for the first week of that time. I'll have to try this recipe again with the new year.
I had a crazy brew session making this recipe:
https://www.homebrewtalk.com/f73/dirty-monk-belgian-golden-strong-ale-80621/
I ended up using my 5 gallon MLT to try to make it and let's just say, the 10 gallon is on the way! My first problem is that my final gravity is 1.062 (missed the starting gravity). My second problem is that I've primed and bottled it b/c I'm heading off for vacation. There is ample evidence that fermentation occurred, but I can't figure out why the gravity is SO far off. Have I just created two cases of bottle bombs? I'm going to store them at ~60 F in my basement while I'm gone so they shouldn't ferment too crazy while I'm away, yet I'm a bit worried about them. Could/should I move them, gently, back into a fermentation bucket, warm, and pitch some more yeast to clean it up? My all-grain experiences have great until I encountered this nasty monk. *lol*
edit: I did some more reading of my notes when I brewed. I didn't have enough water during the dough in AND the temperature was at 165 F. I'm thinking I have 5 gallons of unfermentable sugars. UGH. I left the fermentation bucket alone for 18 days at about 70 F. The fermentation wasn't vigorous, but it was going during for the first week of that time. I'll have to try this recipe again with the new year.