I've had my first and second batches in the fermenter now for 4 weeks and 4 days respectively. The first batch belgian triple by BB(yeah I know I didn't know any better at the time) I brewed up and followed directions to the best of my ability at the time. What I did not realize was that the yeast that came in the kit somehow was lager yeast, which seems like somebody must have tampered with the kit. I pitched dry yeast, I started at 1.084 and had active fermentation for about 3 days and then it really slowed (airlock wise). I read up and knew that yeast should continue working. So I checked the gravity after a week and it was 1.030 three days later still 1.030. So I got anxious and figured that lager yeast probably couldn't do any more for me and thought I needed a yeast that could finish a belgian. So I made my first attempt at a starter with some white labs belgian yeast (i don't recall the number now). I pitched it into my mostly fermented wort at 13 days. I have periodically swirled the bucket to rouse the yeast in hopes it could drop some more. It has been at a steady 73-74 degrees since pitching. I checked the SG at 20 days and still at 1.030. Now at about 4 weeks I've basically left it alone for a while and I notice that it is bubbling more actively now (once every 4-5 minutes) than the end of the first week but have not checked SG since.
My plan has been that if the SG remains about 1.030 in the belgian, that I will rack it onto the Whitehouse Honey Ale cake that I hope to bottle in another 10 days.
a few more things..
The belgian tasted good, I tried to see if it was overly sweet, but it didn't really seem it. I read about Amylase Enzyme and Beano and ultimately don't think I'm seasoned enough to try to stop it and wouldn't want a belgian to be too dry. I have not used yeast nutrient.. should I?
Since the Whitehouse Honey Ale is S-04, and I've already used Lager and Belgian yeasts... what could happen? What would you do?
My plan has been that if the SG remains about 1.030 in the belgian, that I will rack it onto the Whitehouse Honey Ale cake that I hope to bottle in another 10 days.
a few more things..
The belgian tasted good, I tried to see if it was overly sweet, but it didn't really seem it. I read about Amylase Enzyme and Beano and ultimately don't think I'm seasoned enough to try to stop it and wouldn't want a belgian to be too dry. I have not used yeast nutrient.. should I?
Since the Whitehouse Honey Ale is S-04, and I've already used Lager and Belgian yeasts... what could happen? What would you do?