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Old 09-14-2011, 01:26 PM   #1
jmm635
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Dec 2009
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Back in february I brewed a Belgian strong ale, OG at 1.082. After 5-6 weeks in the primary/secondary I bottled. FG was at 1.019. Probably bottled too early, yadda yadda yadda, and five months later I have a very sweet, very flat beer. Is there any hope of saving this beer?

Seems like my yeast died/went dormant/just stopped working. It seems like fermentation never finished and it never carbonated. Would it be advisable to dump the bottles back into a carboy and repitch some fresh yeast this far after primary fermentation?

 
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Old 09-14-2011, 01:37 PM   #2
ArcaneXor
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Nov 2007
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I'd just re-dose the bottles with some fresh, alcohol-tolerant yeast.

 
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Old 09-14-2011, 01:55 PM   #3
jmm635
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Dec 2009
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Alcohol tolerant yeast - like what? You wouldn't repitch the a fresh dose of the original yeast?

 
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Old 09-14-2011, 02:11 PM   #4
ArcaneXor
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Depends on what the original yeast was. Check with the manufacturer for alcohol tolerance info.

 
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Old 09-14-2011, 02:22 PM   #5
jmm635
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Dec 2009
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Will adding a small dose of yeast to each bottle take care of finishing fermentation as well as finally carbonating this thing?

 
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Old 09-14-2011, 02:30 PM   #6
ArcaneXor
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Your attenuation seems reasonable - the sweetness is probably mostly unfermented priming sugar and lack of carbonic acid bite. It's tricky to carb high-gravity beers in the bottle. I'd try an ale or lager yeast first, and if that doesn't work, use a wine yeast as a last resort.

 
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Old 09-14-2011, 02:36 PM   #7
jmm635
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Dec 2009
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Thanks for all the tips! I used wyeast 1762 - Belgian abbey II which says tolerable to 12%. I think I'll give that a try first.

If anyone has any alternate advice I'd like to hear it!

 
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Old 09-14-2011, 03:20 PM   #8
AmandaK
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Feb 2010
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Quote:
Originally Posted by ArcaneXor View Post
Your attenuation seems reasonable - the sweetness is probably mostly unfermented priming sugar and lack of carbonic acid bite. It's tricky to carb high-gravity beers in the bottle. I'd try an ale or lager yeast first, and if that doesn't work, use a wine yeast as a last resort.
+1, although I like my Belgian Golden Strongs to be a bit lighter in body and less sweet than a 1.019, I like mine to be around FG: 1.006 1.016.
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Old 09-14-2011, 03:39 PM   #9
bknifefight
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I would recommend trying a dry yeast. Pop the top of each bottle, sprinkle some in and recap. That way you are not running the risk of oxidation by pouring them all out into a bucket to get this yeast mixed in properly.

 
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