Hey guys,
I made a belgian trippel using Jamils recipe in Brewin Classic Styles. Mashed at 149 for 90 mins. I oxygenated the wort at 1L per minute for about a minute and pitched an appropriate starter of white labs 530 at 64 and let rise to 70 over about 4 days, then left it there for another for a total of about 16 days. I went to keg it today and found the gravity to be at 1030. So i have a couple questions:
1) How long do your high gravity belgians take to finish out? did i pull it out of the fermentor too soon?
2)What can i do for this beer? I racked it to secondary now. Is there enough yeast in suspension to keep fermentation going? or is this a stuck fermentation situation?
3) What can i do to get my belgians to dry out? I have no trouble with 001 and 002 and usually hit my final gravity dead on.
Thanks for the replies.
I made a belgian trippel using Jamils recipe in Brewin Classic Styles. Mashed at 149 for 90 mins. I oxygenated the wort at 1L per minute for about a minute and pitched an appropriate starter of white labs 530 at 64 and let rise to 70 over about 4 days, then left it there for another for a total of about 16 days. I went to keg it today and found the gravity to be at 1030. So i have a couple questions:
1) How long do your high gravity belgians take to finish out? did i pull it out of the fermentor too soon?
2)What can i do for this beer? I racked it to secondary now. Is there enough yeast in suspension to keep fermentation going? or is this a stuck fermentation situation?
3) What can i do to get my belgians to dry out? I have no trouble with 001 and 002 and usually hit my final gravity dead on.
Thanks for the replies.