Hi all, hope you can help me out.
For starters, I'm NOT panicking. .
I cultured some yeast from a bottle of chimay red and pitched it in a starter for two days before pitching in my Dubbel.
The OG of my dubbel was 1.072.
I pitched the yeast at 65 and let it rise to 70F where I held it for the rest of the ferment. Fast forward to now, 3 weeks later, and I'm stuck at the dreaded 1.020. By my calculations, that's 72% attenuation which isn't bad, but I was expecting the beer to finish dryer.
I don't have the recipe with me, but it was roughly 12lbs of malt (~1-1.5lb color malts) and 1 lb of dark candy sugar (that I made). I mashed for 60 min at 148F.
Interestingly, when i pull the hydro sample and try to de-gas it, the bubbles that form look like they are coated in a brown liquid syup.
So, my questions:
Is 72% attenuation what most of you normally get with this yeast?
If not, should I try running the normal gammet (sp?) of measures to un-stick the fermentation?
Is it possible I messed up when making candi sugar and it didn't ferment out very completely?
Thanks in advance
For starters, I'm NOT panicking. .
I cultured some yeast from a bottle of chimay red and pitched it in a starter for two days before pitching in my Dubbel.
The OG of my dubbel was 1.072.
I pitched the yeast at 65 and let it rise to 70F where I held it for the rest of the ferment. Fast forward to now, 3 weeks later, and I'm stuck at the dreaded 1.020. By my calculations, that's 72% attenuation which isn't bad, but I was expecting the beer to finish dryer.
I don't have the recipe with me, but it was roughly 12lbs of malt (~1-1.5lb color malts) and 1 lb of dark candy sugar (that I made). I mashed for 60 min at 148F.
Interestingly, when i pull the hydro sample and try to de-gas it, the bubbles that form look like they are coated in a brown liquid syup.
So, my questions:
Is 72% attenuation what most of you normally get with this yeast?
If not, should I try running the normal gammet (sp?) of measures to un-stick the fermentation?
Is it possible I messed up when making candi sugar and it didn't ferment out very completely?
Thanks in advance