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Old 06-15-2011, 03:56 PM   #1
apreswho
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Feb 2011
Aurora, Ohio
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Brewed a tripel in february, bottled at the end of may. Had some issues while fermenting: Fermentation stalled, i repitched, got it going again, but still stalled out prior to the destination FG. Now its far too sweet and syrupy, i'd imagine due to all those unfermented sugars.

Its not quite UNDRINKABLE, but its certainly not quite ENJOYABLE either. Any suggestions of things to do with it? brew a dry beer and mix it in? im at a loss for ideas here, any help is appreciated!

 
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Old 06-15-2011, 05:09 PM   #2
BrookdaleBrew
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I'd do some sucrose additions to dry it out, just make sure to keep the sucrose to less than 10% of the total grain bill.

 
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Old 06-15-2011, 05:42 PM   #3
beergolf
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Maybe brew a real dry simple saison using 3711 and then mix the two. I don't know if that will work but that is what I would try.

 
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Old 06-17-2011, 05:43 AM   #4
DTM84
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May 2011
Dublin, CA
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Had a similar problem with my Trippel. Ended up bottling at around 1.020 because there was little to no yeast activity. I'm hoping that it finds a nice range between carbonating the beer, and blowing up the bottles.....

Let me know what you do and how it turns out.

Cheers!

 
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Old 06-17-2011, 05:54 AM   #5
TheDutchman
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Jan 2009
Southern California
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Add WLP655. Wait 6 months to a year. As long as the original beer wasn't too bitter (<30 IBU-ish) I think it could be really good.

OR

Wait until you have another fresh yeast cake to dump the under-attenuated beer unto. The cake should finish fermenting it.

 
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Old 06-17-2011, 07:24 AM   #6
bigbeergeek
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amylase.
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Old 06-17-2011, 06:27 PM   #7
rinhaak
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May 2011
Boston, MA
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I'd just dump it. I had a similar experience with a brew recently, and with a mile-high list of things I want to try, I saw no reason to keep it around.

 
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Old 06-17-2011, 09:25 PM   #8
Scooby_Brew
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Canton, MI
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I would mix it with a light, 100% base malt beer with the same base malt, hops and yeast. Basicly, instead of a 5 gal Tripel I would make it look like a 10 gal Dubel (or a single-and-half, whatever, lol)
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Old 06-19-2011, 08:53 PM   #9
apreswho
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Feb 2011
Aurora, Ohio
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Rinhaak i definately know what you mean, but i find it hard to just dump, especially because it is quite tasty aside from being entirely too sweet!

Scooby Brew! i like the way you're thinking, but would this really help with the sweetness at all? obviously diluting the tripel with a less sweet brew will cut the sweetness, but would it be a negligable amount? what kind of recipe are you thinking?

 
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Old 06-19-2011, 09:02 PM   #10
bottlebomber
 
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I don't know what id do with the brew, but I am interested in this thread because I am going to try my first Tripel in about 2 weeks and I want to avoid this happening to me. Why do you think this happened? How much yeast did you pitch? Did you use sugar additions during fermentation? Which yeast did you use? And what were your fementation temp? Sorry but I've never brewed a belgian and I want it to turn out right...

 
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