Brewed a Belgain Quad with a OG of 1.090 and used White Lab wlp 530 abbey ale yeast. It's been in the primary for 2 1/2 weeks and the gravity right now us 1.030. Somewhat new to brewing... this number seems a bit high? Will it finish in secondary or should I pitch more yeast? Same yeast or I do have a packet of dry yeast lying around?
Belgian Quad finished?
- Thread starter Bagojake9
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Are you using a Refractometer or Hydrometer to measure your final gravity.
If using a Refractometer you have to account for the alcohol present.
https://www.brewersfriend.com/refractometer-calculator/
Also, posting your recipe will help. Is this all-grain? What was your mash temp.
What temp did you ferment at?
If using a Refractometer you have to account for the alcohol present.
https://www.brewersfriend.com/refractometer-calculator/
Also, posting your recipe will help. Is this all-grain? What was your mash temp.
What temp did you ferment at?
And no need for a secondary at all. That is becoming an archaic procedure that has more risk of contamination or oxidation than the small benefit of making the beer marginally more clear.
Try rousing the yeast and moving the fermenter to a warmer location.
Your flavor profile is set, now you just need it to finish, as you know.
Personally, at this point, I wouldn't be afraid of 80-85 degrees to encourage it to finish up. I routinely let my Belgians get very warm near the end of fermentation.
Your flavor profile is set, now you just need it to finish, as you know.
Personally, at this point, I wouldn't be afraid of 80-85 degrees to encourage it to finish up. I routinely let my Belgians get very warm near the end of fermentation.
