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Old 07-05-2012, 02:41 AM   #1
TomS
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Oct 2010
Tampa, FL
Posts: 4


Okay, so here's your laugh for the night.

I brewed Midwest's Belgian Tripel kit last night and when I took my hydrometer reading I was blown away with an OG well over 1.12. The kit was shooting for 1.074. I quickly figured out that I stupidly added the wrong LME from the fridge. I used 9.3 lbs of Midwest's Munich LME (meant for their Oktoberfest kit which was supposed to be my next brew) instead of what should have been 3.3 lbs of Midwest's Pilsen LME. Total bonehead move, especially considering the containers weren't even the same size. I didn't really have any brilliant ideas about anything I could do to rectify my mistake so I pitched my yeast and closed it up. Vigorous fermentation has already started.

So, I'm wondering if anyone has any thoughts on what sort of monstrosity this is going to create. I have already mentally chalked this one up to my first total loss - and a good lesson in attentiveness- but since it's already fermenting I'd like to know if it's worth seeing what I have created.

Thanks.



Reason: Fixing typo in quoted OG (OG was 1.12 not 1.15)

 
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Old 07-05-2012, 02:56 AM   #2
Natethebrewer
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Apr 2012
wallingford, ct
Posts: 130
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if the tripel called for 3.3lbs
maybe you've brewed a quadrupel?



 
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Old 07-05-2012, 05:09 AM   #3
bwomp313
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Apr 2009
Kingston, NY
Posts: 1,185
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I think the important questions are, what yeast? what temp are you fermenting at? did you make a starter? if so, how big?

 
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Old 07-05-2012, 11:52 AM   #4
Natethebrewer
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Apr 2012
wallingford, ct
Posts: 130
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Very valid questions indeed. What does the rest of the recipe look like?

 
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Old 07-05-2012, 12:06 PM   #5
TomS
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Oct 2010
Tampa, FL
Posts: 4

Wyeast Belgian Abbey 1214. I did a 2l and then 1l starter to build up to an estimated 250 billion cell count- the proper pitching rate for a 1.074 OG.

 
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Old 07-05-2012, 12:16 PM   #6
TomS
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Oct 2010
Tampa, FL
Posts: 4

Recipe:
4 lbs extra light dme
3.3 lbs Pilsen lme (for which I put 9.3 lbs Munich lme)
1.5 lbs candi sugar
1.5 oz Styrian hops for 60 min
0.5 Oz Styrian hops for 15 min
1 oz williamette hops 5 min
1oz sweet orange peel for 5 min

 
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Old 07-05-2012, 12:24 PM   #7
Brewham
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May 2010
Fredericksburg, Virginia
Posts: 262
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That yeast has an attenuation of 74-79% and an alcohol tolerance of 12%. I suspect the yeast will give out before it finishes. And you don't have enough hops to balance out the extra LME. Time to get out the calculator?

Can you figure out how much water and hops you need to add to get back into balance? You could also plug your mistake into an online calculator and then add water and hops by trial and error until you got close.

 
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Old 07-05-2012, 12:27 PM   #8
Egghead
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Jan 2010
Central Illinois
Posts: 166
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A Belgian Strong Amber? Hope the hops can balance the increase in gravity....

 
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Old 07-05-2012, 03:27 PM   #9
bwomp313
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Apr 2009
Kingston, NY
Posts: 1,185
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what temp did you pitch/ ferment at?

 
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Old 07-06-2012, 02:11 AM   #10
TomS
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Oct 2010
Tampa, FL
Posts: 4

Pitched at approximately 78 and then right into my temp controlled fridge at 69.



 
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