I have a belgian strong golden ale that I am trying to get to finish at 1.015. It has been fermenting for 3 weeks at 74 degrees. I just checked the SG and it is currently at 1.024. I went ahead and roused the yeast, added 1 1/4 teaspoons yeast energizer, and raised the temp to 78 degrees. Should I leave it at this temp for another week or check it every few days? Thanks a lot.
Last few SG points
- Thread starter nitsuj80
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What was your recipe?
Specialty grains
-- 0.25 lbs Dingemans Caramel Pils
-- 0.25 lbs Dingemans Biscuit
Fermentables
-- 7 lbs Golden Light dry malt extract (60 min)
-- 2 lbs Clear Belgian Candi sugar (60 min)
Hops
-- 2 oz Saaz (60 min)
-- 1 oz Saaz (1 min)
I used a 1.7 L starter, aerated with oxygen injection for 60 seconds
-- 0.25 lbs Dingemans Caramel Pils
-- 0.25 lbs Dingemans Biscuit
Fermentables
-- 7 lbs Golden Light dry malt extract (60 min)
-- 2 lbs Clear Belgian Candi sugar (60 min)
Hops
-- 2 oz Saaz (60 min)
-- 1 oz Saaz (1 min)
I used a 1.7 L starter, aerated with oxygen injection for 60 seconds
Who made the DME?
The rest of the recipe looks good. 5 gallon batch I assume? What was the OG? I'd hold off on any further yeast nutrient additions for now - they're best done early on, and can leave a flavor if added late in fermentation, especially with delicately flavored beers like this. What yeast did you use?
The rest of the recipe looks good. 5 gallon batch I assume? What was the OG? I'd hold off on any further yeast nutrient additions for now - they're best done early on, and can leave a flavor if added late in fermentation, especially with delicately flavored beers like this. What yeast did you use?
