First high gravity beer

[oldsccorpio227]

Hi. I am new to homebrewing. This is my fifth batch but first high gravity batch. My initial gravity was 1.065 after a week it is 1.022 but it still bubbling steady every minute or so. I did yeast starter. What can I do to bring gravity down? It should be 7-8% ABV final. Can it still get there? TIA.

 

[McKnuckle]

As long as there is still visible activity, the best tool in your bag is patience. You are at about 66% attenuation right now after one week. What kind of yeast did you use, what was your mash temp, and what is your fermentation temp? Those variables will help determine how much more you can expect to get.

 

[oldsccorpio227]

I uses WLP565, yeast was added around 76F and fermentation temp 70F.

 

[JPDosey]

Give it more time...At least another 7 to 10 days....May even warm it up a degree or 2. Time is your friend.

 

[Steveruch]

Recipe?

 

[oldsccorpio227]

sorry, not sure if links allowed to other site but here it is https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/SaisondeNoel-1574879011373.pdf

 

[hoffmeister]

Definitely give it a little more time, and like JPDosey and McKnuckle mentioned, maybe even warm it up a bit. Saison yeasts tend to take a little longer to do their thing, and generally favor warmer temps. I've made some great beers with that yeast strain, but patience has been my friend.

 

[palmtrees]

Agree with everyone else, give it more time, particularly if there still seems to be some active fermentation happening. I'd bet that it will have dropped lower the next time you check it. But if in a week, your gravity hasn't moved down at all, you can consider options at that point.

If it really is stuck, there are lots of good threads on here about dealing with a stuck fermentation. One way to go is to build a new starter and pitch it at high krausen.