So I tossed a Belgian trippel into the fermenter last week SG 1.089, I have a rims system and did 50min at 145F and 10 min at 158F, trying to get it reasonably dry. Yesterday almost all airlock activity ceased, and I took a sample, at 1.025, so about 70%. (All taken with same hydrometer) I’m using WLP530, used 3 packs and a 3.5L starter per “mr malty” app for calculating pitching rates, etc. Infused with O2 prior to pitching for 1 min. In a Spiedel 60L fermenter with a flat bottom. Had a good vigorous start about 12 hours, high krausen within 24. Temp in the room is controlled by a space heater and holds steady at 68. I’m hoping for at least 75%, maybe 80% per white labs data.
So what am i doing wrong here... I have some extra sugars added to get to that 89pts, about 4.5 lbs. should I have added that after fermentation was partly underway? I’ve heard simple sugars can wear out the yeast as its easier to ferment... I can’t think of anything else. I’ve roused the yeast and turned up the temp in that room to 72. Hoping to get the next few points in a week. Maybe I’m just being impatient. Thoughts?
So what am i doing wrong here... I have some extra sugars added to get to that 89pts, about 4.5 lbs. should I have added that after fermentation was partly underway? I’ve heard simple sugars can wear out the yeast as its easier to ferment... I can’t think of anything else. I’ve roused the yeast and turned up the temp in that room to 72. Hoping to get the next few points in a week. Maybe I’m just being impatient. Thoughts?