Belgian Strong Ale ready to bottle?

[Whippy]

Three weeks ago, I brewed what I suppose would be a Belgian Specialty Ale.

8.5# Belgian Pilsner
1# Wheat malt
.5# Melanoidin
3# clover honey
1# table sugar
+coreander and orange peel

OG-1.088
24.5 IBU

WLP530

Fermented at 72F-ish ...
Checked the beer a few days ago and it was at 1.012 with yeast still on top

I warmed the beer to about 77F and had it there for 8 hours and it dropped 2 more points to 1.010

I checked it this morning and there is no longer any yeast on top, gravity is still 1.010. It tastes fantastic, but still seems just a little sweet. I would like to warm it again to ensure it has done what it is going to do, but I am concerned about the yeast having enough "oomph" to still be able to condition the beer in the bottles.

Am I worring about nothing? Since I had all that honey and sugar in there, would you expect I would finish even lower in SG? I understand that the beer has done a good job so far, but am just a little gunshy about bottling too early This is the highest gravity beer I have made so I am just a little bit unsure.

 

[Brewchitect]

I've read honey is difficult for the yeast to breakdown/eat so I think its impressive your final gravity got that low, i think its good. And I wouldn't worry about the yeast having the oomph, there is plenty of yeast in suspension ready to go. My process is to leave it another week, even after the krausen has fallen, to let the yeast clean up after themselves.

 

[Whippy]

Thanks Brewchitect, I will do just that...I'll give it at least another half a week just to calm my concerns. LOL Thanks for your thoughts, I did see quite a bit of yeast still swimming around in there, so I reckon all is well with them (other than being a little drunk...heehee)

...I love your username, BTW!!

 

[Brewchitect]

Thanks, I've been reading here for a couple years, finally decided to make a profile.
Remember it won't hurt to let the beer sit, especially that high of an OG, will help clear it up the longer it is able to sit and settle.

 

[Calder]

That yeast should take it lower with all that sugar. See if you can get the temp up to 80 for a few days to finish it off.

Yes there will be plenty of yeast to carbonate. Don't worry about that.

Don't rush it.