Belgian Abbey Ale - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Belgian Abbey Ale

Reply
 
Thread Tools
Old 01-14-2008, 06:10 PM   #1
willie_okt
Recipes 
 
Sep 2007
Posts: 16


Hi all-

I recently started a new batch of an Abbey Ale recipe I found in a brewer's book. My OG started out a bit higher than my target....OG was 1.092

I used a liquid yeast (I believe White Labs 550 Abbey Ale). Stupid me did not use a starter, so it took about 3 days to start up the fermentation.

It's been a week now (since fermentation visually showed) and it's still bubbling away, the krausen is still 3 inches thick.....should I worry yet?

Thanks

 
Reply With Quote
Old 01-14-2008, 06:30 PM   #2
BrewDey
Recipes 
 
Mar 2007
Cincinnati
Posts: 456
Liked 1 Times on 1 Posts


I used wlp550 for a Dubbel and made a starter but it still took a few days to get going. It looked like they reproduced and went down to the bottom right away, but just chilled for a couple days. My understanding is that the high gravity environment shocks them for a bit before they do their thing. I tried one after a month in the bottle, and it tasted fine-so I'm assuming you'll be OK.

 
Reply With Quote
Old 01-14-2008, 08:25 PM   #3
jdoiv
 
jdoiv's Avatar
Recipes 
 
Mar 2007
Nashville, TN
Posts: 1,152

No. Sounds like they have a big feast in front of them. Give them time and a nice temp controlled environment and they will eat their fill. You may see active fermentation for 2 weeks or more if you under pitched a nice healthy yeast info a well aerated wort.
__________________
Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:

 
Reply With Quote
Old 01-14-2008, 08:30 PM   #4
stormtracker
Recipes 
 
Dec 2007
Kansas City
Posts: 101
Liked 1 Times on 1 Posts


Quote:
Originally Posted by willie_okt
Hi all-

I recently started a new batch of an Abbey Ale recipe I found in a brewer's book. My OG started out a bit higher than my target....OG was 1.092

I used a liquid yeast (I believe White Labs 550 Abbey Ale). Stupid me did not use a starter, so it took about 3 days to start up the fermentation.

It's been a week now (since fermentation visually showed) and it's still bubbling away, the krausen is still 3 inches thick.....should I worry yet?

Thanks
I just did a Belgian Abbey and it sounds like everything is on target

It took about 72 hours to begin. The fermentation was over in about 5 days on mine though. Im already drinking it. I brewed right around christmas.. I wasn't as patient as i should have been and I have already drank most of it. Mmmmm it was good.

Oh yeah it finished out at 9.3%


 
Reply With Quote
Old 01-14-2008, 08:49 PM   #5
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 261 Times on 134 Posts


just give it time and don't rack until you've reached a good, steady gravity close to your target.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 01-17-2008, 04:02 PM   #6
willie_okt
Recipes 
 
Sep 2007
Posts: 16

OK, the krausen has fallen and I have 2 days of a reading of 1.026.
My OG was 1.094.

The target is still about another .01 off. Should I let it go, or should I bottle since my OG was higher than forecasted.

Given those numbers, what would be the alcohol content......by the way, it tastes awesome. The sweet orange peel really added a nice delicate flavor.

 
Reply With Quote
Old 01-17-2008, 04:43 PM   #7
john from dc
Recipes 
 
Jan 2008
Posts: 394
Liked 6 Times on 6 Posts


i did almost exactly the same thing about two weeks ago. it was my third batch ever, abbey ale from a kit, same liquid yeast, no starter.

i also got a slow starting fermentation that lasted a week. since i knew i wasn't going to be home for a week after that i went ahead and racked to the secondary. i think this was a big mistake, as the wort tasted VERY sweet. i'm pretty sure the candi sugar had not completely fermented. the next morning there was already a thin pancake of yeast on the top of my secondary so it's possible that enough yeast was transferred to finish the fermentation, but i'm pretty sure it wasn't ready to be transferred.

as i said i'm still new at this, but i don't think there could be any harm leaving it in the primary for another week. i really wish i had.

 
Reply With Quote
Old 01-17-2008, 04:55 PM   #8
srm775
Recipes 
 
Aug 2007
IL
Posts: 1,370
Liked 3 Times on 3 Posts


Quote:
Originally Posted by willie_okt
The target is still about another .01 off. Should I let it go, or should I bottle since my OG was higher than forecasted.
Been in Primary for about 10 days, right? Give it more time. Let it sit in primary for at least another 10 days, if not more. I give my belgians (besides wits) a month on the yeast cake. With that high of an SG, you'll want to give it plenty of time to do it's thing. You won't regret leaving it on the yeast cake longer.

 
Reply With Quote
Old 01-17-2008, 04:57 PM   #9
zoebisch01
 
zoebisch01's Avatar
Recipes 
 
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts


I have used the WLP550 before, fantastic yeast. I didn't use a starter, it chugged along happily for quite some time. (actually I had forgotten about that ferment, as I recently stated I had never had a ferment go over a week....this was the exception). Super attenuator! I love the flavors it gives off.

Like Death mentions, just wait until it gets close in gravity to what you are shooting for before racking. Keep in mind you should hit around 85% attenuation.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

 
Reply With Quote
Old 01-18-2008, 01:57 PM   #10
willie_okt
Recipes 
 
Sep 2007
Posts: 16

OK, checked it again this morning and still reads 1.026.
I estimate that its around 78% attentuation for about 7.7% ABV. I'm gonna heed the advice on this page and let it go a while longer. I assume that this gravity reading is close to finished though, becuase I started with a higher OG.

Would there be any harm to racking the beer into a seconday and moving to the basement for 2 weeks @ 50 degrees. I assume its gonna be a slightly cloudy beer anyway.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Belgian Dubbel Belgian Abbey Ale Spyk'd Homebrew Ale Recipes 21 05-03-2016 10:48 PM
Help with my first Belgian - Abbey Dubbel gonzo brewer Recipes/Ingredients 12 08-07-2010 06:13 AM
Belgian Abbey yeast - Is it too hot? nervousbrewer Fermentation & Yeast 4 11-03-2009 11:27 PM
Belgian Abbey style KD5LEF Extract Brewing 5 03-03-2009 05:33 PM
Belgian Trappist/Abbey Ale Jayfro21 Recipes/Ingredients 11 02-24-2008 07:14 AM


Forum Jump