Brewer's Best Belgian Tripel, High FG

[fatcop]

I was going to do my first all grain but seeing as how it was also my first high gravity brew I found this kit and went for it. The kit is as follows http://www.brewersbestkits.com/pdf/1044 2013 Belgian Tripel Recipe.pdf
My measured OG was 1.090 which is when I realized that I hadn't shaken the wort at all. I shook it up and then pitched a single vial of wlp500. I was too busy or too lazy to do a proper starter which I knew was dreadfully wrong. To my surprise 48 hours later the airlock started bubbling at a decent rate. I had a blowoff tube installed which ended up not being needed. The bubbles only continued for about 3 or 4 days then stopped. I was expecting this to stall out due to my laziness so I had a packet of Belle Saison on standby. I measured the gravity and it was 1.020. I was thinking there is no way this is the proper fg so I tasted it and it was definitely what you would call cloyingly sweet. I measured the gravity again two days later and still 1.020. That is when I pitched the properly rehydrated Belle Saison. 24 hours later now, no activity. I now re-check the instructions and that FG is in range. Is this because the extracts are mashed to be on the maltier side? Do you guys think dropping some enzymes in at this point will dry it out? I am fine with 1.010 - 1.012 which is high for a Tripel IMO but there is no way I can leave it at 1.020. I am planning on putting the bucket in the bathtub with some warm water tonight to get it going.

 

[fatcop]

No takers? Still at 1.020. I'm still debating on stopping at the LHBS for some amylaze or trying to drop some dextrose in there.

EDIT: Ok, in this beer I now have:
1 vial WLP500
1 Packet Belle Saison
2 Packets of Premier Cuvee
1 TSP of Amylaze Enzyme

I realize it is going to be way too dry, but in the back of my mind this beer is going to spoil if I keep opening the lid to get it going. If the wine yeast fails I still have a packet of Nottingham at my disposal. Wish me luck!

 

[jekeane]

You are stuck and not going anywhere... Extract batches very often get stuck at .020 due to unfermentables in the extract.

However, Your kit instructions expect you to finish between 1.017 and 1.020 anyways. I'm not sure why you are putting so much effort into getting lower. Belgian Tripels are designed to be a bit on the sweet side. If you got down into the 1.010 range you would have a mostly alcohol taste.

: ) On a side note JEEZ you dumped alot of random yeast in there!

 

[fatcop]

A bit sweet yes. I think .012 is a bit sweet. .020 (actually .0215 adjusted for temp) is downright disgusting! I am thinking I am going to have to do my first secondary with this one. I just don't want to waste over $50 in beer supplies.

 

[number40fan]

Funny. I have a tripel that is stuck at 1.020. Quick search showed this is a common issue with extracts. Popped the top on two other extracts that I have going. Hmm, guess what? All at 1.020. SOB! I think I might start a post asking what is the best way to get these points down.

 

[fatcop]

I don't know because the amylase isn't working either. I have read that crushing up a beano and putting it in will work quite well but I have my doubts. The starches have already been broken down into sugars by amylase during the mashing process I don't know if I can break it down further at this point. Beano does have other enzymes though that will break down things such as lactose, if my research is correct. I think my beer is just oxidizing at this point because I have opened the lid on my bucket. The last sample I took has some chunky white stuff which I am hoping is the yeast. This is very frustrating to pour $55 worth of stuff into a bucket and getting something that is not drinkable. My plan for today I guess is to buy a cheap water bottle for secondary at wal-mart, drop in a beano (or two), put an airlock in and see what happens.

 

[Frankiesurf]

You hit the target FG. Leave it alone.

Let it condition and see what it tastes like. Only after it is bottled/kegged will you know exactly how it turned out. If you keep screwing with it you might just ruin the whole batch.

RDWHAHB

 

[number40fan]

A batch that I had made before, but didn't take a FG reading, is in a keg right now. Same as one of them I have fermenting now that is at 1.020. It is way too sweet and it was in the bucket for three weeks. If it was stuck at 1.020 too, that would explain the sweetness, and I don't want that again.

 

[fatcop]

Yeah guys, I'm sorry but this isn't a stout with bitter malts! 1.020 -.022 is WAY TOO SWEET for a pilsen malt beer! It tastes like you could drizzle this beer on top of ice cream. I will deal with too dry. If I ruined it, it won't be any worse off then now.

 

[number40fan]

Please let us know how it turns out. So many posts on this subject and not one answer to the reason it happens or how to fix it.

I am currently trying adding 1/2 pack more yeast to one while raising the temps on all of my current batches.

 

[fatcop]

Good news! I am seeing some signs of co2 being produced. There was some of the starsan solution sucked up into the blowoff tube that now has been pushed out; Tap on the lid and you get some gas to come out where before you had nothing.

 

[number40fan]

Sweet. Give it a week and post back.

 

[number40fan]

And I guess I should have asked, did you add the beano?

 

[fatcop]

Yes I did, I added one Walmart brand (Equate I think) dose. It has twice the active ingredient of Beano brand and is in a gelcap so you just pull it open and dump it in. FWIW the amylase did nothing except add a cider like odor. Amylase breaks down starch into whatever sugars it can, it won't break down sugars into simpler sugars.

 

[number40fan]

How many capsules did you use?

 

[fatcop]

I added (1) Equate brand, which is equivalent to (2) Beano brand.

 

[number40fan]

Got home tonight and checked my Tripel that I pitched another half pack of yeast on this last weekend. Still sitting at 1.020. Dropped a capsule of equate beano on it as well as another extract that hadn't moved. My third extract did drop to 1.010 after bringing it up in temp. See what happens with these two this weekend.

 

[number40fan]

We got lots of bubbles in the non-tripel extract that was stuck at 1.020. The tripel appears it might have done something because all of the water is on the vent side of the S tube.

 

[ftea]

The yeast your adding don't have much of a chance at 9% ABV and no oxygen. The additional enzymes are taking away the "maltiness" and increasing simple sugars. What temp is the fermentor at?


Sent from my iPhone using Home Brew

 

[number40fan]

My tripel, after three days of adding the Wal-Mart brand beano, started bubbling again.

 

[fatcop]

I've only dropped to 1.018 so far; I plan to move to secondary to see if that jumpstarts one of the many strains of yeast in there.

 

[fatcop]

Update for anybody that might be following along:
I transferred to secondary that day and it has been steadily fermenting ever since. Trying to clear this beer is going to be an awesome experience haha.

 

[number40fan]

I finally got down to 1.012, so I bottled mine this last weekend. Good to hear that you have some action going on still.

 

[fatcop]

Just an FYI, this beer was gassing for about 3 and half months after the Beano was added. It finally finished but is still sitting in secondary due to housing issues. I will post again when I finally bottle. Bottling will be tricky because it has carbonated to an unknown level in the sealed secondary.