Started this beer saga on 1.28.12
Its a Scaldis Clone and the OG was 1.121
I pitched 1 Pack of Wyeast 1388 into the 5gallons of wort
Placed carboy in the basement which is a stable 63 degrees.
Fermentation was slow and stead
Grav was 1.07 on 2.11
Racked to 2ndary on 2.12 - in hindsight, this was a big mistake. I was afraid of yeast autolysis after more than 2 weeks. Everyone has told me this was a a bad move and I should worry about autolysis after 2 weeks.
Grav was stuck at 1.07 so on 2.19 I pitched another pack of wyeast, this time I did a starter but due an upcoming 3 weeks of travel I could only run the starter for 12 hours.
Had my brother check it on 2.26, grav was 1.055, he rousted it
Back home on 3.11 grav is 1.046 rousted again
3.19 grav is 1.044 rousted and moved upstairs to 72 degrees
3.20 temp was up to 68F looked like some light white krausen forming
3.21 temp up to 71F airlock bubbled when I checked temp
At this point I was thinking "yay, its got to be finishing up"
Checked the grav today 3.24 and its a 1.041 -
This is my first Belgian and my first big beer. At this point I'm not sure what to do.
I'm getting worried about yeast autolysis again...
Should I just roust again and wait?
Rack to another carboy and re-pitch?
The wort tastes too sweet to be drinkable.
Thanks for listening!