First time High Gravity beer?

[ElCid79]

Hello everyone, I am making my first high gravity beer. OG: 1.104

I am using WLP500 Trappist yeasts which have a high alcohol tolerance.

I made a 1000ml starter for it the day before brewday. So roughly 30hrs or so.

Just to be safe I made a second starter off of that first one, thats ready to go now.

This is my question,

I pitched the first starter into the wort on brewday. Roughly 80*F or so.

The following morning the airlock was bubbling away. By early evening I noticed a bit of Krausen in the airlock, so I switched to a blowofftube.

It was the most vigorous fermentation that I have ever seen. Blowoff tube constantly gurgling, spitting krausen into the santized water pot, etc.

This morning it has started to slow down a bit. Which seems a little quick for a big beer, however I have no knowledge of this.

On reading, I see that many people recomend aerating the wort a second time within the first 12 hours or so.

Is this something I should consider doing, it has been like 36? My thought is no. But I just want my yeasts to be happy.

My other thought it so wait, see if it hangs, and then aerate and pitch the extra yeasts that I have.

Thoughts?

 

[ElCid79]

This is for a different strain of yeast, but same manufacturer...

http://www.whitelabs.com/wlp099-super-high-gravity-yeast

They recomend to do it for the first five days.

Also, I would have to just use a slotted stir handle. I don't have an aeration stone.

In theory, I could go grab one at the pet store? I have an aquarium pump in my basement.

 

[finsfan]

I wouldnt aerate at all after you pitch, although I have no experience on this to back it up. I would wait a week or so and take a gravity reading. If it still stuck in a few weeks id think about pitching again, but no need to aerate. Just be patient and wait till you have actual proof that its stopped fermenting before you pitch more yeast.

 

[headbanger]

I've never aerated but have made plenty of big beers with the same yeast strain. Never had a hung ferm either so I'd probably edge toward wait and see rather than risking contamination if it's not necessary.

 

[ElCid79]

Thanks guys, that was my thought exactly, and I was hoping someone could corroborate from experience. Rock on!

 

[dcp27]

you definitely dont need 099 for a beer that size, I wouldn't use it until you're approaching 15+%. also, don't aerate further, the risk of oxidation outweighs the benefit of fixing a potentially stuck ferment. if it is indeed stuck, just aerate the hell out of the starter of any additional yeast.

you say you pitched at 80F, but what temp did you ferment at? if it was also 80F then im not surprised its done

 

[ElCid79]

it was much lower... fermentation at high 60s low 70s.