550 yeast situation

Just brewed a Belgian Strong or Triple using 550 yeast. Started yeast ( 800 ml ).
OG of wort recipe was 1.085. After 1 day SG was 1.045 and air lock was inactive. Roused yeast for 5 seconds ( oxygen aeration system ) and fermentation started in 15 minutes. Day 2 air lock was inactive and SG was 1.025. This beer needs to get down to at least 1.015. Will it get there by letting it go or what actions do I need to take to get it there?

Using any yeast nutrient?

Wait 2 weeks, then test SG and sample.

madscientist451 said:

Using any yeast nutrient?

Click to expand...

Yes - one tsp at end of boil.

Thanks - will give it a try. I'm assuming I should keep it on the yeast

Yes, keep the beer on the yeast - resist the urge to sample.

Thanks

That seems like a small starter for such a big beer. I'd have gone bigger than that but it should finish if you leave it.

What temp are you fermenting at?

Check your temp, the 550 gets close to terminal gravity quite quickly. I would raise the temp and leave it be for another 10 days.

Thanks - that's the plan now.

75ish

I was amazed how quickly it dropped to 1.025 ( less than 2 days ). It's resting peacefully on yeast now as you've indicated. Thanks for the advice!