I have a tripel in primary that is at 1.023 after 17 days. It started at 1.077 and a ferm temp of 66F. I stepped it up to 68F after two days and to 70F after 4 days then back to 64F after two weeks because I had a new stout going in to my ferm chamber.
The grain bill was very basic - 12 lbs of Pilsner malt, 4 oz aromatic malt and 4 lbs cane sugar. 90 minute mash at 148F and 90 minute boil. Smack-pack of Wyeast 1388 Belgian Strong Ale - no starter. Ferm took off with no problem after less than 12 hours.
My question is this : in order to get it a little drier I was going to either pull it out of the ferm chamber and leave it at room temp (76-78F) for a few days to see if the temp increase will kick start the yeast, or pitch a packet of Notty or US-05 to help with the residual sugars. Would either of these be an advisable move? Info / suggestions appreciated.
The grain bill was very basic - 12 lbs of Pilsner malt, 4 oz aromatic malt and 4 lbs cane sugar. 90 minute mash at 148F and 90 minute boil. Smack-pack of Wyeast 1388 Belgian Strong Ale - no starter. Ferm took off with no problem after less than 12 hours.
My question is this : in order to get it a little drier I was going to either pull it out of the ferm chamber and leave it at room temp (76-78F) for a few days to see if the temp increase will kick start the yeast, or pitch a packet of Notty or US-05 to help with the residual sugars. Would either of these be an advisable move? Info / suggestions appreciated.