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Old 01-22-2007, 02:07 PM   #1
5gBrewer
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I think my Belgian Trippel pooped out too early. It had an OG of @ 1.080, and I pitched one vile of WhiteLabs Trappist Ale Yeast and about 1/3 cup yeast slurry from a Belgian Wit yeast culture. I'm going to test it later to see where it's at, but here's my question:

Say the gravity is now something like 1.040... I'd feel uneasy about bottling it for 2 reasons. 1) It would be awfully sweet I think 2) would be a little on the high side for bottling, right? SO...

Is there a way to reactivate the yeast in this ale pale? Can I boil up some more sugar (say another gallon of water to 1-2 cups sugar), and add that to the bucket? Should this pick up the yeast enough to bring the gravity down more?

OR...

Should I just rack this badboy to 2ndary, and let it sit for a few weeks, and hope the yeasts are still working (slowly), and the gravity comes down more?

Again, this is all hypothetical right now, but I want to know what to do when I go check this beer out later today.

5gB


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Old 01-22-2007, 02:46 PM   #2
trinitone
 
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How did you aerate? How long has it been in primary? What temperature are you fermenting at?


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Old 01-22-2007, 03:03 PM   #3
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I aerate using two methods 1) The water I add to the fermentor is from my sink sprayer, so plenty of oxygen is mixed into the water. This water is put into the fermentor right before adding the wort. 2) When I add the wort, it is dumped through a strainer, and aerates the wort, and aerates the water a second time.

This beer has been sitting in primary for 7 days, and seemed to stop bubbling as of this morning.

The beer fermented at about 67-68F the entire time.
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Primary 1: The Astronomer: An Imperial Stout
Primary 2: NA
Secondary 1: Potion #6: An Irish Stout
Bottled/Conditioning:
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- Mad Tiger: Honey IPA
Bottled/Drinking:
- Vander Maass German Wheat
- Mad Tiger: Honey IPA
Up Next:
- undecided


 
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Old 01-22-2007, 03:18 PM   #4
david_42
 
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Well, at 1.040 I would rouse the yeast and give it another week. Adding more sugar won't help, but pitching a dry high-attenuation yeast would. If it is down to 1.020-1.025, it's time to rack.
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Old 01-22-2007, 03:47 PM   #5
trinitone
 
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Yeah... what david said. I have a Tripel in primary right now that has been chugging along steadily for over a week. I personally would give it a little more time before pitching more yeast, but that is, of course, up to you.
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Planning: Ned's Red (Flanders style)
Primary: Niet
Secondary 1: Cripple Kriek (a 'pseudo' cherry lambic)
Secondary 2: Monk's Tripel...
Bottled: Dark Star Brown Ale, Watership Stout, Yet to be named cider

Well... a person can work up a mean, mean thirst after a hard day of nothing much at all.

This kind of an area is the best place for survival because you do have good, basically intelligent, hard working, decent people and they're all armed to the teeth... and that's my kind of people.

 
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Old 01-22-2007, 04:07 PM   #6
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Since it's such a high gravity beer, there's no need to move it to secondary yet. You can comfortably leave it in there for another week at least. Shaking it would be fine, but I've used that strain of yeast, and it has only medium flocculation. You should have plenty in suspension still. I think I left mine in primary for 15 days.
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Old 01-22-2007, 09:49 PM   #7
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Thanks for the feedback, guys. I decided to just leave it until next weekend. As far as the shaking goes, wouldn't shaking the primary result in oxygenated beer, and create a haze in the final color? What is the purpose of shaking the primary also? Does it just mix the yeast up some?
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Old 01-22-2007, 09:57 PM   #8
seyahmit
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You will give it a gently swirl as opposed to a shake. All you want to do is to get the yeast back into suspension if they happened to fall out.

 
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Old 01-22-2007, 10:01 PM   #9
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Quote:
Originally Posted by 5gBrewer
As far as the shaking goes, wouldn't shaking the primary result in oxygenated beer, and create a haze in the final color? What is the purpose of shaking the primary also? Does it just mix the yeast up some?
Not sure about whether it would create a haze, but since it's been fermenting for awhile already, it should have a nice CO2 blanket on top of it at this point, and all the oxygen should've been pushed out awhile back, since CO2 is heavier. Thus, no oxygen to oxygenate it.
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Old 01-22-2007, 10:50 PM   #10
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I think I pissed it off. I shook it up like you said, and it started bubbling through the blowoff tube vigorously. I gave it a few more good shakes, and there was bubbling, and beer creeping up the blowoff tube. I let it be now, and it seems to be calming down.

5gB


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Primary 1: The Astronomer: An Imperial Stout
Primary 2: NA
Secondary 1: Potion #6: An Irish Stout
Bottled/Conditioning:
- Vander Maass German Wheat
- Mad Tiger: Honey IPA
Bottled/Drinking:
- Vander Maass German Wheat
- Mad Tiger: Honey IPA
Up Next:
- undecided


 
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