Final Gravity to low??

[2ndFloorBrew]

I brewed a Belgian Triple and it has been sitting in primary for 2 weeks now. the OG was 1.071 and i just did a test on it today and its 1.008. Is this bad? should i let it sit in primary more? dont you usually want around 1.012ish or so for belgian final gravity.

Im still new to brewing so any help is great. I tasted it and it tasted great though

 

[TyTanium]

Not bad, many people wish their tripels would finish that low.

No problem.

 

[2ndFloorBrew]

ok cool, i just wasn't sure if that was bad or not

also, should i do a secondary or just go straight to bottle?

 

[TyTanium]

If it tasted great, bottle it up when your gravity is stable. Sounds like it's there, but take another reading in 2 days, confirm it's the same, then bottle it up when you're ready. But no harm in letting it sit there longer. You could secondary if you want to age it for 6 months, but I usually bottle and let it age in there. That way I can enjoy some sooner and I free up my carboy.

Up to you though.

 

[philosofool]

I would say that as long as it isn't too high everything will be great. The carbonation levels on a tripel should provide most of the mouthfeel. The most important thing is that it is not thick.

 

[philosofool]

I agree with Ty that conditioning is reeally a large part of the style. Two to Three weeks lagering befroe bottling is standard in all the Trappist breweries besides Chimay, which only conditions for one week.

 

[tre9er]

That's pretty low. Mine finished around 1.004 and it was hot-alcohol, especially at first. I'm getting tired of the style but every now and then I pour a small glass and think, "This tastes like a dubbel should."

Bulk aging is key for big belgians though.

 

[2ndFloorBrew]

i'm definitely going to let it age but i was just unsure on what route to take...bottle and let age for a few months or... secondary for awhile then bottle and age more.

thanks everyone for all the help

 

[beergolf]

It has only been two weeks. Belgian yeasts are different. They get lowpretty fast but can tick off a few more points at a slower pace. I would let it sit for at least a couple more weeks to make sure it is truely finished.

The first tripel I did I thought it was done because it was at a low Gravity. I checked it again a couple of days late and it was the same and bottled it up. Ended up with a wayyyyy overcarbed brew. I am guessing that it was a couple of points from being finished. I still have a few bottles of this brew that is over a year old and it tastes fantastic but does foam up when I open them.

Here is a great quote from Brew Like a Monk....

"Let the fermentation finish, perhaps at a higher temperature. I can often take as long to get the last few points of attenuation as it does for the first 80%"

 

[2ndFloorBrew]

thanks beergolf, thats good to know. i did up the temp to 72 degrees now for the rest of the time in the fermentor. I will check it in a few days and leave it to just make sure. im in no rush so ill take my time and make sure it turns out good