slow belgian abbey II?

[bonsai4tim]

Made a fairly simple belgian ale 2 weeks ago (OG 1.077) with a good start to fermentation within 24 hours (based on airlock activity) with temps in the 65-68 range. SG is now at 1.030.

Is this a slow/long fermentation yeast? I've used US-05, S-33, and they seem to go pretty quick, esp. compared to champagne yeast I used for a dry mead.

Just wondering--I'll check the SG again next week.

t

 

[Bob]

How much did you pitch?

Cheers,

Bob

 

[bonsai4tim]

pitched a 1.5 liter starter that had been going for 36 hours on a stir plate, with good activity.

t

 

[ross3648]

I make Belgians alot and have mine in the primary for about 3 weeks before they are done. I usually start at 68 degrees and let it go up in the high 70's. Just get it some time.

 

[78kombi]

I agree with ross3648, get it to a warmer climate to rouse the yeast .its not uncommon to let a Belgian finish over 80°