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Old 01-08-2013, 03:33 AM   #1
Mar 2008
Posts: 24

help me please here is the down and dirty
belgian quad all grain
og 1.082 now 1.039 after 2 months primary and 1 month in secondary no change in 3 weeks, should i repitch with a new trappist starter? or something else?

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Old 01-08-2013, 03:39 AM   #2
scoundrel's Avatar
Apr 2010
Ellicott City, MD
Posts: 806
Liked 44 Times on 34 Posts

Ya that's about the only thing you can do at this point.
My Brewday
Track Your Beer

Starter??? I don't even know her!

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Old 01-08-2013, 06:00 AM   #3
Jul 2010
Portland, OR
Posts: 1,614
Liked 177 Times on 163 Posts

What yeast did you use, and at what fermentation temps? Did you use a starter? Did you use oxygen? How about your grain and fermentables bill?

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Old 01-08-2013, 02:46 PM   #4
beergolf's Avatar
Jan 2011
collingswood, nj
Posts: 5,941
Liked 1167 Times on 798 Posts

Originally Posted by pdxal View Post
What yeast did you use, and at what fermentation temps? Did you use a starter? Did you use oxygen? How about your grain and fermentables bill?

All good questions to help figure out what went wrong.

I have never had to try this but Wyeast 3711 can be used to restart a stuck fermentation.

YEAST STRAIN: 3711 | French Saison

Back to Yeast Strain List

A very versatile strain that produces Saison or farmhouse style biers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Flocculation: Low
Attenuation: 77-83%
Temperature Range: 65-77F 18-25C
Alcohol Tolerance: ABV 12%
I know that 3711 will chow through just about anything.

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Old 01-08-2013, 04:26 PM   #5
Bensiff's Avatar
Mar 2008
, Washington, the state
Posts: 4,920
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Get a starter going, add nutrient and hit it with pure O2 if you can and dump it in at high krausen and cross your fingers

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