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Old 02-04-2013, 05:39 PM   #1
Sep 2012
Atlanta, GA Georgia
Posts: 14

I have a strong Belgian ale type, I can't quite call it a Quad, but it was an attempt on my travels to learn the crafting of Quads. I brewed it 2 months ago and transferred to the secondary at 3 weeks.

70% 2row
8% Dried Malt extract
12% Candi Syrup
10% Special B

WLP500 no starter, aerated with a paint stirrer on electric drill
O.G. 1.092
Current Gravity: 1.030

Beer Smith estimated a finished gravity of 1.014. Anyway, I guess this is a good and stuck fermentation. Its been cold in my basement main fermentation was around 68 for the first 3 weeks, since November the ambient temps in my basement have dropped to 58 with winter and all.

Any ideas? I was thinking of putting in 5oz of sugar and a packet of S-05. I'd have to transfer back to a brew bucket and move into the house where it should be at about 68. Is there another yeast strain ideal for this? I have the S05 in my fridge.

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Old 02-04-2013, 06:58 PM   #2
beergolf's Avatar
Jan 2011
collingswood, nj
Posts: 6,038
Liked 1232 Times on 838 Posts

A couple of things.

You way Underpitched by not making a starter. For a brew that big you would have needed a big starter.

Second, once the temp dropped the yeast will quit and not start up again. Chris White says of Belgian yeasts, "Once you cool them they stop. They go into survival mode. You can try rousing them, raising the temerature, but they won't start again. You just have to add new yeast."

I have never tried this but Wyeast suggests that 3711 is good for stuck fermentations. From my experience it does chew through about anything.

YEAST STRAIN: 3711**|**French Saison

Back to Yeast Strain List

A very versatile strain that produces Saison or farmhouse style beers 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%

You can make a starter with it and when it is going good and strong, pitch it.
Good luck

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Old 02-04-2013, 07:11 PM   #3
Sep 2012
Atlanta, GA Georgia
Posts: 14

Thanks, I found this thread:

Thinking about transferring onto a yeast cake of a 1.048 pale ale I brewed last weekend.

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Old 02-04-2013, 11:22 PM   #4
Piratwolf's Avatar
Jul 2011
Va Beach, VA
Posts: 2,118
Liked 128 Times on 119 Posts

Originally Posted by Trey57
Thanks, I found this thread:

Thinking about transferring onto a yeast cake of a 1.048 pale ale I brewed last weekend.
Yu can use lager yeast as well. Some pro brewers do that--neutral & pretty quick at ale temps!
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

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