Belgian Golden, stuck at 1.030, suggestions?

[DeathBrewer]

Not too many yeasts that can even get started at that level.

Not too many people who could do it, either. He's a very patient, organized, methodical brewer. And the stuff is pretty damn tasty.

 

[DeathBrewer]

Never heard of high krausen additions? I would recommend adding additional sugars when the wort is actively fermenting, however, and not when it's slowed down. You want to catch it at it's peak.

The statement was the fermentation stalled because he added all the sugar at once. This is not true. Doesn't matter when you add the sugar. Like BD said, some people like to hold some sugar to add AFTER fermentation is well under way. This makes the initial fermentation easier for the yeast because the SG is lower to begin with. But to claim the fermentation stalled because none was held back is not correct because the yeast got started regardless...

Fermentation can easily stall when the yeast are not prepared for their environment. If you do not have a proper pitching rate, plenty of nutrients, low temperature, excess sugars, etc.

Sure, there are lots of factors and it may not have stalled BECAUSE of that one incident, but at that point you're just arguing semantics.

My buddy made a 24% Barley Wine (LGI would approve) ALL extract, by stepping it up over time. Do you think that if he would have put all the extract in at once and pitched some yeast that it would have finished fermentation?

Not too many yeasts that can even get started at that level.

Perhaps quoting a post could tell us what the hell you are talking about.

There. Now you're caught up.

 

[BeerPressure]

There. Now you're caught up.

Thank you. I wasnt sure if he was talking about my post of 3# sugar, or the other posts.

 

[Malticulous]

The fermentation staled because he pitched at 64.

 

[DeathBrewer]

I ferment in the low 60s with all my yeasts, including my belgian strains, and I generally pitch at about 60°F.

Like I said, there are a number of factors involved here, but pitching temperature doesn't really effect the beer unless it is too hot and kills the yeast. It could shock it, I suppose, if your yeast changed temperature drastically, but highly unlikely.

Also, many people are afraid of rousing your yeast. As long as you have active fermentation, rouse that sucker. Swirl the **** out of it. It can take it...as long as there is a single bubble coming out of there, as long as fermentation is active, you don't have any oxygen in the carboy to worry about.

That would have probably got the yeast going again, along with moving to a higher temperature.

 

[Malticulous]

Pitching temp greatly effects the reproduction phase.

 

[Evan!]

Pitching temp greatly effects the reproduction phase.

Sure, if you keep it there throughout that phase. The optimal temps for WLP570 are, according to WL, 68-75F. All that having been said, your blanket assertion that "it stalled because he pitched low" is making a big leap. There are many reasons why it could have stalled; I've had plenty of beers stall for inexplicable reasons...perfect temps, huge starter, great oxygenation, great mash temps, good pH, etc...still stalled. So you don't know why it happened, really!

I'm curious to see how this turns out. Personally, I've never gotten a stalled beer to restart any other way than to dump it on a cake from another beer. Making starters just doesn't cut it most of the time. So, we'll see.

 

[believeinsteve]

so I checked the grav. it is now at 1.024. So i got a few clicks but dont know how much longer it will go. Everyday, I swirl it up, and I can see some activity. Someone mentioned some yeast nutrient. I have a little bag of yeast nutrient and thought about putting in a pinch.

I was just starting to not worry so much about the brew and moved onto another belgian (dubbel) to raise my hopes and then broke my new 2 L flask.

bummer, man

 

[Malticulous]

Sure, if you keep it there throughout that phase. The optimal temps for WLP570 are, according to WL, 68-75F. All that having been said, your blanket assertion that "it stalled because he pitched low" is making a big leap. There are many reasons why it could have stalled; I've had plenty of beers stall for inexplicable reasons...perfect temps, huge starter, great oxygenation, great mash temps, good pH, etc...still stalled. So you don't know why it happened, really!

There is only one reason it stalled; poor yeast health. Jamil probably overpitchs a active 1388 starter that is already acclimated to 65. This is not the first stalled yeast thread from following his instructions.

 

[flyangler18]

Jamil probably overpitchs a active 1388 starter that is already acclimated to 65.

Unlikely, as Jamil no doubt realizes that a slight underpitching with Belgian yeast really develops the quintessential estery/phenolic character.

I suspect that a big reason that the OP was having issues is the fact that he is using an extract-only recipe which is, unfortunately, well known for underattenuating. The simple sugar should have helped dry it out, but it all depends on the brand of spraymalt.

Without running the numbers, a 2L simple starter only intermittently shaken may not been large enough to properly ferment the 5 gallons - but I'm only speculating. Too many variables to know for sure.

 

[Malticulous]

Jamil no doubt realizes that a slight underpitching with Belgian yeast really develops the quintessential estery/phenolic character.

Funny because that is the best reason to use warmer temps in the first place. Some great brewers disagree with that statement in any case..

 

[DeathBrewer]

Warmer temps can also create fusel alcohols...lovely hangover juice. There are many different thoughts on the process and no one is to say one is right...one practice that works for me may not work for another and there are practices I stay away from that make wonderful beer for some of my colleagues.

I go against the grain because I tend to ferment my belgians on the low side (60s, sometimes going in the low 70s at the end of fermentation.) This gives you all the belgian character, but makes for a very smooth, refreshing beer. No wild, crazy esters, but still all the character you need.

In any case, I'd say extract is definitely part of the problem and, believeinsteve, you are almost at 70% attenuation, so it may just be done. How does it taste?

Anyway, in my experience, Conroe, a low pitching temperature won't negatively affect your yeast, as I pitch EVERYTHING in the 60s and ferment there as well. And I have made dozens of fantastic belgian beers.

 

[flyangler18]

Funny because that is the best reason to use warmer temps in the first place. Some great brewers disagree with that statement in any case..

The pitching rates noted in BLaM suggest otherwise, but as DB has so aptly stated, there are different ways to achieve the same end. Brewing is about choices.

 

[believeinsteve]

I'm pretty sure my problems were partially due to an all extract brew. I told myself I wasn't going to buy any more ingredients until i got some groundwork done for my sculpture. So I had a bunch of extract stuff and decided to put it to use.

The taste isn't bad. It tastes great actually. But its not what I was wanting. I was really hoping to get it nice and dry. But, now i know and it's still good.