Gnaring my belgian

[Thor the Mighty]

because i dont have any right now.

 

[srm775]

I allow all of my belgians to creep up in temperatures certainly into the high 70's and even low 80's.

Phenolics aren't really a problem, because you kind of looking for those belgian phenolic flavors in your beers.

phenolics aren't the problem...fusel alcohols are. i don't like my beers to be hot and give me a splitting headache the next day.

that's why many brewers start at a low temperature and slowly build it up...you get the esters and a bit of the fusel, but it's subdued and the beer can still reach its optimal attenuation. to ferment the entire thing in the high 70s would make it unbearable.

Isn't that exactly what I said? Not to mention, the OP was inquiring about a stuck fermentation (i.e. the bulk of fermentation has already happened) and the least intrusive method would be to raise the temperature, if they haven't already.

 

[DeathBrewer]

wasn't disagreeing with ya, buddy. just adding a few points and clarifying a bit. maybe it'll help somebody reading not to ferment their batch in the 80s from the getgo.

 

[Poobah58]

BTW for future info: If you're out of yeast you can always remove some from your current batch and make another starter and repitch in a few days. At this point make sure you do a gentle swirl several times a day to get things going again. Don't create any foam (oxidation) when swirling. Good luck!

 

[Thor the Mighty]

thanks again