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Old 10-01-2010, 12:17 PM   #1
syd138
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Default My Belgian Tripel is still bubbling after 2.5 weeks

I brewed this up on September 14th.

Its got an OG of about 1.082.. I used a starter for the 3787.

I still have the blow-off tube in and its bubbling every 8 seconds or so.

It was very furious for about a week and a half.

I've never seen this much activity. I've brewed up a dubbel, never a tripel.

Is this normal?


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Old 10-01-2010, 12:57 PM   #2
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I brewed up a super high gravity Belgian once and it bubbled away forever like yours is doing. It is actually still aging, but the last bottle I snuck out tasted amazing.


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Old 10-01-2010, 01:24 PM   #3
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I've only used 3787 twice (I think), and it took a while for it to reach final gravity. Just let it go for a while.
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Old 10-01-2010, 01:25 PM   #4
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Who cares about bubbling, it is the current gravity that will tell you if it is fermenting or not, or just off gassing excess co2 (which is what an airlock is for, NOT as a fermentation gauge.)

But a big beer will take time....It's going to chew a lot of sugar first (and make a lot of co2) but then it's going to slow down and they yeasts are still going to need time to eat.
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Old 10-01-2010, 01:48 PM   #5
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Is the yeast still in suspension? I have found that with the belgian strains I often pitch more yeast than is typically reccomended and that has made my fermentations finish much quicker and my attenuation is much more consistent. With 1.082 belgian beer I would have used 1.5 gallons of starter.....that's a lot.
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Old 10-01-2010, 05:33 PM   #6
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I don't really care that it is still bubbling.. I've just never seen anything go this long before.

I pitched it with a 16oz starter.. maybe I should have gone bigger.

But it is starting to clear a little bit now. It was pretty dark before which is weird because I just used straight clear table sugar, pilsner malt, and light DME.
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Old 10-02-2010, 12:43 AM   #7
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Old 10-02-2010, 03:31 AM   #8
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^^^ That's a fantastic image. Very apropos as well. I seem to say it every day anymore, but big beers take big time. There's just no way around it. Really, one needs the patience of a wine or meadmaker when brewing these big beers. They're not going to go from kettle to glass in a couple weeks, nor a couple months.
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Old 10-02-2010, 04:24 PM   #9
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Quote:
Originally Posted by syd138 View Post
I don't really care that it is still bubbling.. I've just never seen anything go this long before.

I pitched it with a 16oz starter.. maybe I should have gone bigger.

But it is starting to clear a little bit now. It was pretty dark before which is weird because I just used straight clear table sugar, pilsner malt, and light DME.
You underpitched by a longshot. You needed a starter at least 4 times that size for optimum pitch rates. Just give the yeast time to finish and hopefully you get full attenuation. That would be my biggest concern.
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Old 10-02-2010, 04:42 PM   #10
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Quote:
Originally Posted by syd138 View Post
I don't really care that it is still bubbling.. I've just never seen anything go this long before.
When I first read the title of the thread I said, "Yeeeaaaah, they'll do that."

Quote:
I pitched it with a 16oz starter.. maybe I should have gone bigger.
Yes, you probably should have. Mr Malty calculates the starter should have been 1.1 L with intermittent shaking, which is around the volume I would have used. However, underpitching isn't a horrible thing for a tripel. Many on here have personal experiences of underpitching creating more esters and phenols in the final product... this "flaw" can actually be a good thing for tripels as the yeast character is an important part of the tripel flavor.

Quote:
But it is starting to clear a little bit now. It was pretty dark before which is weird because I just used straight clear table sugar, pilsner malt, and light DME.
5 gallons of a light beer will look quite dark... the light just can't penetrate due to the large amount of stuff in suspension. You'll likely end up with a nice golden color.


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