Beginning Brewer - 3rd batch (LME) / Fermentation not the same

[Will_the-new-brewer]

So...not sure where to start here, so let me know if I need to provide more information. My goal (before you read this whole post) is to find out if I should toss this batch or give it more time.

Belgian Tripel (Kit270, MoreBeer.com) / LME, DME / No Steeping Grains
Brew Day (23 Jun)
3g of water to boil / cut heat / added LME, DME, Sugar Syrup / added heat
**forgot to dial in propane tank to correct heat**
Boil over before adding hopps / cut heat / added correct heat / 60min hopps
Added Whirfloc @ 5min
Added hopps @ 1min
Ice Bath to ~88F
Transfered to fermenter / added 2.5g water / S33 yeast (84F)
-- Estimated OG (1.074 - 78) / Actual 1.083
--12 hrs later, added T58 yeast (because I wanted the T58, not the S33...for flavoring)

Notes:
I think sanitization went well--no reason to think otherwise, but will answer specific questions if you have them.
Using SoFC for fermentation @ 63-64F
I've attached pictures at Days 4 and 8

 

[BrewnWKopperKat]

What are you seeing that is causing you to consider tossing the batch?

 

[mkelly601]

Looks fine to me.

 

[Will_the-new-brewer]

What are you seeing that is causing you to consider tossing the batch?

yep...knew I was forgetting something. No krausen is forming. My first two batches were extremely active...inches on top of wort.

I am seeing activity in airlock every 20 seconds. Was 10 seconds on day 4

 

[chickypad]

Pics aren't great but it looks like a left over krausen ring with some residual yeast rafts on top. Sounds like you missed active fermentation. A gravity will tell you but I see no reason to bother it until you're getting ready to package.

 

[Will_the-new-brewer]

Pics aren't great but it looks like a left over krausen ring with some residual yeast rafts on top. Sounds like you missed active fermentation. A gravity will tell you but I see no reason to bother it until you're getting ready to package.

The ring...
When I transferred from kettle to fermenter, and added water, it formed bubbles on top. Then, I pitched yeast. It is possible that the Krauzen formed as the bubbles were disipating...they appeared to "stay" for 2 or 3 days.

 

[JohnSand]

Any trub in the bottom?

 

[BrewnWKopperKat]

yep...knew I was forgetting something. No krausen is forming. My first two batches were extremely active...inches on top of wort.

I am seeing activity in airlock every 20 seconds. Was 10 seconds on day 4

Airlock activity is entertaining, but it's not a good way to know how the fermentation is progressing. Others noted the possibility of a krausen ring in the photos - so it's possible that fermentation started and finished without you seeing it in progress.

To know that fermentation is complete, look for a stable FG measurement within the estimated FG range. This is generally done by taking a FG measurement after about a week, then taking additional measurements every couple of days until the FG is stable.

 

[flars]

Looks like the fermentation may be near completion. What is the temperature of the beer in the fermentor? Check the SG with a hydrometer in a few more days.

 

[BrewnWKopperKat]

... T58 yeast ...

If you find that the beer has the flavors that you were looking for, but is a little sweet for your taste, that is likely due to the yeast selection. T-58 is one of a number of dry yeasts that are not good at converting maltotriose (see the brochures at https://fermentis.com/tips-n-tricks/for-you-brewers/ ).

 

[Will_the-new-brewer]

There is trub at the bottom. Temp has been around 64-66F.

I will do a gravity check tonight and then again in a few days.

Thanks for all the info. Below is the picture from last night.

 

[Will_the-new-brewer]

Good news....did a gravity check today and it came cown quite a bit. I had a taste before I looked at my OG and knew it was better (not near as sweet).

 

[JohnSand]

Glad to hear it.