Originally Posted by starman
19c/~66f is a bit low to finish.
I would bump up the temp to 70F and see if they finish. Belgian strains are frequently goosed at the end.
Also, what was your mash temp? There's a chance you just have a ton of unfermentables and are stuck with a high FG no mater how much you add/rouse/pitch...
I upped the temp to 21C but the final sg stayed at 1.020 after a 2 weeks. I put my 2nd batch of yeast in and the fg remained the same after 3 days more.
Here's what I decided to do: I added 1 tsp sugar to my 4l demijohn (my batch was 25l in a plastic tub and 4 l in a demijohn) and it started bubbling again.
I decided to use this as a tester for the main bx.
I calculated how much sugar to increase the EtOh by 2%
:2% of 4000ml = 80ml alcohol
:80ml EtOh = 64g alcohol
: 64g EtOh = 64/46(rmm EtOh) mol = 1.39mol.
: 1 mol sugar = 4 mol EtOh so
: 1.39 mol EtOh = 0.3475 mol sugar
: 0.3475mol sugar = 0.3475 x 342 (rmm sugar) = 118g
I will see how this works out and if it all ferments out I will scale up to the 25l tub.
It has started fermenting again!
(In fact it's going mad - overflowed thru my airlock)
can't wait to bottle and see what it tastes like. My large batch should be ok in the plastic tub with the lees for a couple of weeks wont it??