Hey everyone. First off let me say I am so glad to have found this forum. Everyone here seems to have a ton of knowledge about brewing. I am hoping to get some advise on my first brew.
I brewed a belgian tripel on 3/12/2012.
SG was 1.090 piched 2 vials of WL530 at 70 deg. I know I should have used a starter, but I wasn't sure of the process so I just pitched straight from the vials.
I aerated before the pitch and after. Fermentation took off by the next morning temp was 67 deg. Carboy temp went down to 61deg after 4 days. Took a gravity reading on 3/25/2012 and it was at 1.029 carboy temp was 59 deg. Just checked gravity today 3/29/2012 and it was still at 1.029 carboy temp 59 deg. The recipe says I should have a FG of 1.018.
Tasted a sample it was a little sweet with an alchol finish. It tasted good no off flavors just a little sweet.
Question is do you think I have a stuck fermentation or do you think the yeast are just done eating.
Shoud I pitch some dry yeast or just say to heck with it and bottle. I don't want to have bottle bombs.
Here is the recipe.
1lb Cara-pils barley
9.9lbs of LME
1lb of DME
2lbs of Belgian candy sugar.
1oz of East Kent Goldings.
2 days into ferementation it said to pitch 1lb of brown sugar (which I did).
I know everyone is sick of these posts, I did search the forums but didn't find what I was looking for.
Any help would be great. Thanks in advance for the help