Belgian Quad--still has foam cap after 3 weeks

[Matt_W]

I brewed my first quad about three weeks ago. I used a starter and between the high gravity yeast and the starter I had very quick airlock action. It about blew the airlock and I used the blowoff line to a growler.

Now, three weeks later the foam head is still very much filling up the headroom in the fermentor. I don't see any action in the growler from the blowoff tube.

Should I go ahead and transfer to secondary? I am used to seeing the foam cap fall into the beer before my primary is done. Right now I'd have to star-san my forearm to be able to get a gravity ready from the primary.

So, do I go ahead and transfer to the secondary or wait for the foam cap to fall?

(might be a dumb question, but that's for the help. I'd hate to sink 4-5 months into a beer and it suck)

 

[CorporateHippie]

That doesn't sound possible. I think what you are actually seeing is the krausen stuck to the sides of the carboy making it LOOK like it is full of "foam" when in fact the krausen has dropped back into the beer and you should be fine

 

[Matt_W]

Thanks. So go ahead and rack to secondary. Got it.

Hopefully no harm done

 

[daksin]

Thanks. So go ahead and rack to secondary. Got it.

Hopefully no harm done

That's not what he said, though. The best way to know is to use your hydrometer- if the gravity is steady it's good to go. If you're planning on aging it a long time, a secondary would be fine, but you're probably also OK to bottle.

Cheers!

 

[beergolf]

We need more info.

Recipe? OG. Currrent Gravity. Yeast used? Fermentation temps?

I have had Belgians look like a lava lamp in the fermenter for as much as 5 weeks.

More info and we can help, but my guess is that it is just not done.

 

[Barley_Bob]

I would just not secondary. I'd have no qualms leaving it on the yeast that long. It's not going to hurt anything, and you can just let your yeast do its thing.

With that said, I think your fermentation is probably done. Some Belgian yeasts are known for holding onto a heavy layer of yeast on top. In fact, every time I've used WLP530, I've had to knock the yeast down if I wanted it to drop at all (not that I bothered after the first time).

 

[beergolf]

, I think your fermentation is probably done. Some Belgian yeasts are known for holding onto a heavy layer of yeast on top. In fact, every time I've used WLP530, I've had to knock the yeast down if I wanted it to drop at all (not that I bothered after the first time).

I dissagree with this. That yeast is famous for going gangbusters at the beginning and then taking a long time to knock off the last few points. Using that yeast is the only time I have ever had overcarbed brews. I thought it was done and it stayed at a stable FG for a couple of days, bottled and it dropped the last few points.

I like this yeast and use it a lot, but make sure to give it plenty of time to make sure it is done.

Three weeks is to early to package this brew. A quad needs time to age anyway, so do not rush it and try to bottle too early. Let it go for a few more weeks and make sure it is done.

 

[Barley_Bob]

I dissagree with this. That yeast is famous for going gangbusters at the beginning and then taking a long time to knock off the last few points. Using that yeast is the only time I have ever had overcarbed brews. I thought it was done and it stayed at a stable FG for a couple of days, bottled and it dropped the last few points.

I like this yeast and use it a lot, but make sure to give it plenty of time to make sure it is done.

Three weeks is to early to package this brew. A quad needs time to age anyway, so do not rush it and try to bottle too early. Let it go for a few more weeks and make sure it is done.

Results may vary, apparently. I did an IPA with WLP530 that I'm sure I bottled in two weeks or less. That wasn't quite quad level in gravity, but I turned it around quick.

I agree there's no need to rush, though. And he says he's planning on a substantial secondary. My experience has just shown me that (barring some major problem like an underpitch) this yeast finishes in a reasonable/normal amount of time but that it tends not to drop.

@Matt_W, if you want a better idea without taking a hydrometer sample (not everyone has one of those), rock the fermenter to make that yeast drop. My bet is you won't see it again after that.

 

[Matt_W]

Thanks guys. As it turns out CorporateHippie was correct that what I was seeing was residue on the sides and top of the fermentor (big mouth bubbler) and so when I removed the cap it was as I would have anticipated inside, e.g. no head. Gravity was steady and I transferred to to the secondary last night.

I generally don't use a secondary but I was planning on letting this one sit in the secondary about 3 months and I didn't want to leave it on the yeast for that long.

FYI the yeast was Wyeast 3787 Trappist High Gravity.

Again, thanks. The speed and quality of help around here is amazing.