Belgian Tripel not hitting FG - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Belgian Tripel not hitting FG

Reply
 
Thread Tools
Old 12-26-2007, 03:21 PM   #1
inkslinger82
Recipes 
 
Nov 2007
Posts: 50
Liked 1 Times on 1 Posts



Hello,
I made a Belgian Tripel about a week ago...pitching temp was 72 using SAF t-58. Fermentation has been at 68-69 degrees. My recipe calls for a 1.081 OG which I hit...the FG is supposed to be 1.021, but I have been stuck for 3 days at 1.032. Any suggestions on dropping the FG? Im headed to the beer store later, so any help is greatly appreciated. Thanks a lot!
Chris

 
Reply With Quote
Old 12-26-2007, 03:54 PM   #2
srm775
Recipes 
 
Aug 2007
IL
Posts: 1,370
Liked 3 Times on 3 Posts


Bring the temp. up. Get the temp up to around 75-77F and gently rock primary vessel a few times to stir up the yeast.

 
Reply With Quote
Old 12-26-2007, 06:02 PM   #3
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


extract? PM? AG? if it was the latter two, what was your mash schedule like?
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Old 12-27-2007, 04:12 AM   #4
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 129 Times on 75 Posts


Quote:
Originally Posted by malkore
extract? PM? AG? if it was the latter two, what was your mash schedule like?
Yes, this is an important point. You are currently at 60% attenuation, though it unlikely that this is already close to your limit of attenuation, it could be if you had temperature issues with the mash or used a fairly unfermentable malt extract.

For I while now I have been stressing fast fermentation tests. These are side fermentations done with a large pitch of yeast compared to the amount of wort. I find them especially helpful for large beers where the yeast can easily give up towards the end. I currently have a Doppelbock in the secondary that is hovering around 6 *P (~1.024) while still being to sweet. From the FFT I know that its terminal gravity is 3.2 *P and that I want it to finish around 4.0 *P. I'll try to fix this by adding some more kraeusen later this week.

Here is what you can do. Take a sanitized bottle and fill it halfway with a sample of the beer. Pitch a pack or half a pack of dry yeast (any ale yeast will do) top with tinfoil and keep it warm. Shake it occasionally to resuspend the yeast and take a hydrometer reading once there is not more activity left (it lays completely still w/o bubbles). This should be the terminal gravity of the beer and you may want to let it finish slightly above this gravity to keep some sweetness.

Here is article that might help: http://www.homebrewtalk.com/wiki/ind...ng_Attenuation

Kai

 
Reply With Quote
Old 12-28-2007, 01:39 AM   #5
Catfish
Art by David Shrigley
HBT_LIFETIMESUPPORTER.png
 
Catfish's Avatar
Recipes 
 
Jul 2005
Nishinomiya, Japan
Posts: 840
Liked 15 Times on 3 Posts


How much yeast did you pitch? What temp is it at now?
You could try a few fixes, adding more yeast, warming it, rocking it, adding brett...

Your recipe or process could be at fault. With more info we can try and help you avoid the problem in the future.
__________________
鯰 a.k.a. なまず a.k.a. Catfish

 
Reply With Quote
Old 12-28-2007, 08:57 AM   #6
inkslinger82
Recipes 
 
Nov 2007
Posts: 50
Liked 1 Times on 1 Posts


I used a kit from my local homebrew store...Niagara Traditions. It is an extract kit. I used Safbrew t-58...the temperature is now at 68. I was thinking of raising the temperature but not sure how to regulate adding heat to it over an extended period of time. Would a space heater work?
Just out of curiousity, what would happen to the beer if it doesn't reach the targeted FG? Would it just be sweeter with less ABV? Just a question. Thanks for helping out a noob!

 
Reply With Quote
Old 12-31-2007, 06:27 AM   #7
Catfish
Art by David Shrigley
HBT_LIFETIMESUPPORTER.png
 
Catfish's Avatar
Recipes 
 
Jul 2005
Nishinomiya, Japan
Posts: 840
Liked 15 Times on 3 Posts


Quote:
Originally Posted by inkslinger82
I used a kit from my local homebrew store...Niagara Traditions. It is an extract kit. I used Safbrew t-58...the temperature is now at 68. I was thinking of raising the temperature but not sure how to regulate adding heat to it over an extended period of time. Would a space heater work?
Just out of curiousity, what would happen to the beer if it doesn't reach the targeted FG? Would it just be sweeter with less ABV? Just a question. Thanks for helping out a noob!
With the extract brews your FG is really based on the extract. Some extracts just don't ferment that far down. You could try brewing the same recipe with a different extract. Or try replacing some of the extract with corn sugar (keep it close to 15% of the total fermentables). 68˚F should be plenty warm for the yeast, I wouldn't raise it any more.

That being said 1.032 is mighty high FG for this beer. Check that your hydrometer is accurate (it should read 1.000 in water) and recheck the beer. If you are bottle conditioning don't bottle it at that high of a gravity. You should pitch more yeast and try getting the gravity down a lot lower. For a OG of 1.081 you should be pitching 15g of dry yeast (rehydrated in water, rehydrating in wort does harm to the yeast, always rehydrate per the manufacturers instructions).

The beer may still come out great, but it'll be better next time.
__________________
鯰 a.k.a. なまず a.k.a. Catfish

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Tripel Belgian Tripel iamjonsharp Homebrew Ale Recipes 13 05-17-2012 06:02 PM
Belgian Tripel Help New-B-Brewer Recipes/Ingredients 28 10-14-2010 08:00 PM
Belgian Tripel? bharper78 Recipes/Ingredients 2 11-04-2008 12:11 PM
Belgian Tripel mkultra69 Recipes/Ingredients 3 02-16-2008 04:15 AM
Anyone tried the AHS Belgian Tripel? gonzoflick Recipes/Ingredients 1 01-25-2007 04:18 PM


Forum Jump