So, I made a belgian tripel and the lesson is learned:
Regardless of how big your starter, big beers need a load of oxygenation to ferment out completely.
I've got this tripel that's been in primary for a month. It's sitting in the 1.030 range at the moment. OG was 1.085.
14.5 lbs of belgian pils
2 lbs of homemade candi sugar.
WLP530
Fermtemp @ 66 -- gradual increase to ~72.
Had a really, really vigorous first 1.5 weeks of fermentation (blow-off and everything.)
I roused the yeast last night. Hopefully that'll un-stick it. Anyone ever had any luck with unsticking fermentations?
Regardless of how big your starter, big beers need a load of oxygenation to ferment out completely.
I've got this tripel that's been in primary for a month. It's sitting in the 1.030 range at the moment. OG was 1.085.
14.5 lbs of belgian pils
2 lbs of homemade candi sugar.
WLP530
Fermtemp @ 66 -- gradual increase to ~72.
Had a really, really vigorous first 1.5 weeks of fermentation (blow-off and everything.)
I roused the yeast last night. Hopefully that'll un-stick it. Anyone ever had any luck with unsticking fermentations?