Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Belgian Quad-high FG-need to prime?
Reply
 
Thread Tools
Old 02-08-2013, 07:19 PM   #11
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,514
Liked 103 Times on 93 Posts
Likes Given: 5

Default

ABV should be around 9.5% right now, with roughly 65% attenuation. That's a very fermentable wort, and that yeast can easily tolerate more than 9.5%. With a re-pitch of an active, highly oxygenated starter, you should be able to get to at least 12%, which would be around 1.018. Once you get the gravity down where it ought to be and stable, you'll have to add sugar to prime. Some champagne yeast at bottling would be very cheap insurance.


__________________
Say no to intolerance: love gluten and lactose.
kingwood-kid is offline
 
Reply With Quote
Old 02-08-2013, 10:12 PM   #12
dizzyfun
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Redmond, Oregon
Posts: 37
Liked 1 Times on 1 Posts

Default

will recheck FG tonight. Fermented at 70 degrees.


__________________
"The immediate bubbles were your yeast screaming in pain" ~ Freisste

"Straighten out a wire coat hanger and put a small hook in the end, just big enough to fit thru the hole in your bung." ~ Huesmann
dizzyfun is offline
 
Reply With Quote
Old 02-11-2013, 04:41 AM   #13
dizzyfun
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Redmond, Oregon
Posts: 37
Liked 1 Times on 1 Posts

Default

Rechecked FG, it was correct. I've hydrated some champagne yeast and thinking about adding it tonight or tomorrow.
__________________
"The immediate bubbles were your yeast screaming in pain" ~ Freisste

"Straighten out a wire coat hanger and put a small hook in the end, just big enough to fit thru the hole in your bung." ~ Huesmann
dizzyfun is offline
 
Reply With Quote
Old 02-11-2013, 07:45 AM   #14
rayfound
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Riverside, CA
Posts: 188
Liked 42 Times on 24 Posts
Likes Given: 12

Default

Quote:
Originally Posted by dizzyfun View Post
Rechecked FG, it was correct. I've hydrated some champagne yeast and thinking about adding it tonight or tomorrow.
There's a lot of fermentation to do yet. I think you should pitch a new starter of a Belgian and warm it up. This "champagne yeast as magical fix" notion that's around seems misguided to me. You're nowhere near the alcohol limit for a high gravity ale yeast.
__________________
Beer, beer everywhere, and not a drop to drink.
rayfound is offline
 
Reply With Quote
Old 02-19-2013, 07:48 PM   #15
rayfound
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Riverside, CA
Posts: 188
Liked 42 Times on 24 Posts
Likes Given: 12

Default

Quote:
Originally Posted by dizzyfun View Post
Rechecked FG, it was correct. I've hydrated some champagne yeast and thinking about adding it tonight or tomorrow.
Well, how did things work out? did you get it to dry out?


rayfound is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Explosive Belgian quad Quyzi General Beer Discussion 4 12-09-2012 11:14 PM
Big Belgian Quad IPA help ianrea Fermentation & Yeast 6 04-18-2011 01:11 AM
Belgian Quad Jkane101 Fermentation & Yeast 10 08-31-2009 11:36 PM
Belgian Quad SG 1.094 to 1.010 in 1 week....how I did it...if you want to know. B-Dub All Grain & Partial Mash Brewing 64 04-06-2009 03:47 AM
Belgian Quad Red Clay All Grain & Partial Mash Brewing 6 01-13-2008 03:57 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS