wingnutbrew
Well-Known Member
Brewed a simple Belgian Pale Ale and the yeast simply will not fall out.
Yeast: Mangrove Jack M31 - Belgian Tripple
Brew Day was 12/10/16
Grain bill was 50/50 split Pilsner/Munich @152F Mash
OG 1.055 went to 1.013 in 3 days including a 12 hour lag
Fermented around 76F but brought out of chamber to cellar after a week (1.012)
Dropped to 1.011 over the next month (last checked 1/7/17)
Ambient cellar temps have been fairly consistent between 55-60F
Picture is current as of this morning and it has looked like this for 3 weeks and has only dropped one point. I know from research that Belgian strains do not floc well but I'm debating cold crashing or just letting it set another month as I'm in no rush.
Would love some feedback from anyone but especially from those who have experience in extended primaries with Belgian style yeasts. If I do extend primary another month I'm curious if dryhopping a small amount would be beneficial in warding off bacteria as it is a lower alcohol recipe. I would be using a mesh bag that I could pull out in a week to keep any grassy flavors from developing.
It is my plan to reclaim this yeast to use in an actual Belgian Tripple
Yeast: Mangrove Jack M31 - Belgian Tripple
Brew Day was 12/10/16
Grain bill was 50/50 split Pilsner/Munich @152F Mash
OG 1.055 went to 1.013 in 3 days including a 12 hour lag
Fermented around 76F but brought out of chamber to cellar after a week (1.012)
Dropped to 1.011 over the next month (last checked 1/7/17)
Ambient cellar temps have been fairly consistent between 55-60F
Picture is current as of this morning and it has looked like this for 3 weeks and has only dropped one point. I know from research that Belgian strains do not floc well but I'm debating cold crashing or just letting it set another month as I'm in no rush.
Would love some feedback from anyone but especially from those who have experience in extended primaries with Belgian style yeasts. If I do extend primary another month I'm curious if dryhopping a small amount would be beneficial in warding off bacteria as it is a lower alcohol recipe. I would be using a mesh bag that I could pull out in a week to keep any grassy flavors from developing.
It is my plan to reclaim this yeast to use in an actual Belgian Tripple