I brewed a "Tripel IPA" (Tripel with extra hops) about 3 weeks ago and as of today the FG is a bit higher than I wanted. Here are gravity the numbers
August 4:
OG: 1.078
August 17:
G: 1.022
August 24:
G: 1.020
And here are the fermentables
5 1/2 lb Pilsner Malt (Belgian)
1/2 lb Wheat Malt
5 lb Briess Pilsen Dry Malt Extract (DME)
1 3/4 lb Candi Sugar
Mashed 70min @~148º
Pitched one vial of WLP550
About 4.5 gallons in the fermenter
So after 20 days, I've gone from from 1.078 to 1.020, which, according to the calculator, puts me at 7.6% abv. I'd like to get it down to about 1.008, or at least somewhere under 1.015.
I mashed at a lower temperature get the most out of my grains, but this was mostly extract and plain sugar. I also think I might have underpitched the yeast.
Based on the gravity ticking down .002 over the last week or so, I'm guessing there are still some active yeast in there, though they are not producing enough gas even to keep the air lock water level (slight negative pressure in the fermenter). I gave the beer a good swirl last week and some minor agitation a couple days later.
My plan today is to buy some more WLP550 and do a test to check overall fermentability and determine if the yeast has stalled, or if it's simply eaten up all the available sugar.
Since I don't know exactly what the problem is yet, I figure have a few options:
1) Let it sit in primary until...?
2) Pitch more WLP550
2a) Pitch more of some other yeast
3) Use amylase, pending results of the fermentability test
I am also curious about the usefulness of racking to secondary; even from the fermenter spigot the color and clarity look well within the guidelines.
I drank the gravity sample today and it tasted fine, but I'd love to get this thing a bit drier before I bottle it. I'm in no hurry, and assume it'll be at least a few more weeks no matter what. Any suggestions would be much appreciated, thanks!
August 4:
OG: 1.078
August 17:
G: 1.022
August 24:
G: 1.020
And here are the fermentables
5 1/2 lb Pilsner Malt (Belgian)
1/2 lb Wheat Malt
5 lb Briess Pilsen Dry Malt Extract (DME)
1 3/4 lb Candi Sugar
Mashed 70min @~148º
Pitched one vial of WLP550
About 4.5 gallons in the fermenter
So after 20 days, I've gone from from 1.078 to 1.020, which, according to the calculator, puts me at 7.6% abv. I'd like to get it down to about 1.008, or at least somewhere under 1.015.
I mashed at a lower temperature get the most out of my grains, but this was mostly extract and plain sugar. I also think I might have underpitched the yeast.
Based on the gravity ticking down .002 over the last week or so, I'm guessing there are still some active yeast in there, though they are not producing enough gas even to keep the air lock water level (slight negative pressure in the fermenter). I gave the beer a good swirl last week and some minor agitation a couple days later.
My plan today is to buy some more WLP550 and do a test to check overall fermentability and determine if the yeast has stalled, or if it's simply eaten up all the available sugar.
Since I don't know exactly what the problem is yet, I figure have a few options:
1) Let it sit in primary until...?
2) Pitch more WLP550
2a) Pitch more of some other yeast
3) Use amylase, pending results of the fermentability test
I am also curious about the usefulness of racking to secondary; even from the fermenter spigot the color and clarity look well within the guidelines.
I drank the gravity sample today and it tasted fine, but I'd love to get this thing a bit drier before I bottle it. I'm in no hurry, and assume it'll be at least a few more weeks no matter what. Any suggestions would be much appreciated, thanks!