Looking for suggestions re: fermentation

[bowend3c]

Hello,

On August 26th I brewed a started a Belgian Blonde ale in the primary using WLP530 (Abbey Ale Yeast). Unfortunately I didn't have time to make a starter so I pitched directly from the package. Fermentation started slowly, which I expected because I didn't use a starter. It picked up about three days in, at which point I gave it a stir in order to try to aerate it a bit.

At 7 days I transferred to the carboy for a secondary. I'm a bit concerned because it is now day 12 and it is still fermenting. I get a bubble every 1 min 15 seconds.

I am concerned that I transferred to the secondary too early. There are definitely still yeast alive because bubbling is still active, but I'm a bit at a loss about what to do, and I'm open to suggestions.

One thing I am considering: I have a packet of Pasteur Champagne yeast (the yellow one) which would certainly consume much of the sugar that is left.

Look forward to hearing your replies.
- Brent

 

[Kerrbrewer]

I would let it ride as long as it's cloudy and has airlock activity. I would also keep it in the mid range of the ferment temp. I had the same thing happen to me in primary with a Belgian wit that stalled. I let it get too warm and got a lot more yeast character than I wanted. Once it starts to clear up take a gravity and taste.

 

[astacey1403]

I have not brewed a belgian my self but I know they can be big beers hens the longer fermentation. Now there is a chance you got an unwanted bug in their as well that could be tearing through the sugars. But I agree with Kerrbrewer let it ride out man. Also I hope the beer won't get mad at the O2 you introduced, I won't aerate after I add yeast. Your probably good up to 24 hours but I still get worried of possible oxidizing problems

 

[catdaddy66]

Hello,

On August 26th I brewed a started a Belgian Blonde ale in the primary using WLP530 (Abbey Ale Yeast). Unfortunately I didn't have time to make a starter so I pitched directly from the package. Fermentation started slowly, which I expected because I didn't use a starter. It picked up about three days in, at which point I gave it a stir in order to try to aerate it a bit.

At 7 days I transferred to the carboy for a secondary. I'm a bit concerned because it is now day 12 and it is still fermenting. I get a bubble every 1 min 15 seconds.

I am concerned that I transferred to the secondary too early. There are definitely still yeast alive because bubbling is still active, but I'm a bit at a loss about what to do, and I'm open to suggestions.

One thing I am considering: I have a packet of Pasteur Champagne yeast (the yellow one) which would certainly consume much of the sugar that is left.

Look forward to hearing your replies.
- Brent

I have this exact style and same yeast coming to the plate as my next brew! I will be sure to make a good starter before pitching.

Yours should do well so just let it be.

 

[Kerrbrewer]

Brent,
If you have the time and grains brew it again even if it needs to be a smaller batch and rack it right onto the yeast cake in that carboy. You may get a much more enjoyable batch.

 

[bowend3c]

UPDATE: To my surprise, after 7 days in the fermenter bubbles are more then 2 minutes apart. Fermentation is rapidly dropping off. This is the first time I have fermented with this yeast, and it behaves differently than strains I have used in the past. I'm thinking it is just a bit more slow and methodical!

Thanks all for your posts!

 

[ericbw]

And check the gravity even when you think it's done. Sometimes they take a break and crank up again.

Why did you rack to secondary at 7 days? Is that your normal schedule?