I brewed this Belgian Trappist Tripple on 01/10 my OG was 1.074. I pitched the yeast at 70 deg F and had a very vigorous fermentation with in 4 hrs of pitching. The high krausen was approximately 20 hrs after pitching and fermentation has been tappering off since. I have not yet checked the gravity because there is still a full 1" of krausen. The airlock is bubbling at a 10 per minute rate. My temperrature has been consistently in the mid 60's. The yeast I used is WYEAST 3787 the package suggest 64-78 deg F temp. range. I have been at the low temp end of that range through out fermentation. I plan on keeping this brew in the primary till it is ready to bottle. Should I raise the fermintation temp?
INGREDIENTS:
2 lbs. Old Bavarian Munich Blend
6 lbs. light malt extract
1/2 lb. Cara-pils malt
2 lbs. Belgian pilsner malt
1 oz. Hallertauer Tradition hops (bittering)
1 oz. Fuggles hops (flavoring)
1/2 oz. Czech Saaz hops (finishing)
1-1/4 lb. white (or light candy) sugar (end of boil)
1 Smack Pac (WYEAST 3787 Yeast)
1 pkg. Bru-Vigor (yeast food)
2/3 cup white sugar
INGREDIENTS:
2 lbs. Old Bavarian Munich Blend
6 lbs. light malt extract
1/2 lb. Cara-pils malt
2 lbs. Belgian pilsner malt
1 oz. Hallertauer Tradition hops (bittering)
1 oz. Fuggles hops (flavoring)
1/2 oz. Czech Saaz hops (finishing)
1-1/4 lb. white (or light candy) sugar (end of boil)
1 Smack Pac (WYEAST 3787 Yeast)
1 pkg. Bru-Vigor (yeast food)
2/3 cup white sugar