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Old 10-22-2010, 03:35 PM   #1
permo
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Sep 2009
North Dakota
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I have a belgian imperial stout with WLP500 that clocks in at about %9 ABV. YEsterday I racked this onto 4# frozen blackberrys that I purreed with 1 bottle of merlot.

I racked the beer onto the fruit while it was still quite cold


24 hours later I was expecting a bit of a fermentation, but there is no activity. I have nothing but time here and the beer is sitting at 62 degrees for long term aging.

I am wondering if I should just let it ride for 2-3 months like I planned and hope it ferments the remaining sugars from the fruit or if I should rouse the belgian yeast up and warm up to 75 or so?

 
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Old 10-22-2010, 06:49 PM   #2
jar234psu
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Jun 2010
Durham
Posts: 37

I wonder if the higher than average abv could be impairing them in their ability to wake back up again.

24 hours seems like a fairly short amount of time, plus you're on the lower end of the fermentation temp range for that yeast, no?

How long did it sit in the primary?

 
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Old 10-22-2010, 07:22 PM   #3
permo
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Sep 2009
North Dakota
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Yes the temp is a little low, two week primary, but terminal gravity was reached 3 days after pitching since I pitched so much yeast.

The yeast could be stressed, maybe I could throw some fresh WLP500 in there I suppose to help work on the sugars.

 
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