Belgian Tripel stalled at 1.030.

[ngunsch]

To any of y'all out there still following this thread, thought I'd give an update.

Due to life -- and being a bit too slow moving on some "free" weekends -- I never got around to bottling my Belgian (to which I added 3711 to help it along after it had stopped at 1.036) -- until yesterday. Two months later, and it finally finished at 1.008. Boom. Tastes delish. And the thimble-sized amount I sipped gave me a buzz. It's about 9.6%, so I'm going to have to warn people before this one. But man does it taste wonderful. The 3711 certainly did the trick. Thanks for all of your help.

Currently making a sour dough with some harvested 3711. I'll also let you know how that goes.

Cheers!

 

[JaySherman]

Final Update!

I bottled the Tripel yesterday. 3711 got it down to a final gravity of 1.009~1.010. That means that it is currently 10.1% ABV.

I added the 5 ounces of sugar--even though it was about 1/2 a gallon short. Here's to hoping that it isn't a bottle bomb!