newbie problem

[twborbely]

This is my fourth batch of home brew. A Williams Belgium Double. My problem is the FG is at 1.030 (OG 1.075). I don't feel comfortable bottling with the gravity this high, but can't get it down any more. none of my other beers gave me this problem. I stuck even if my yeast isn't. Any suggestions?

 

[ScottT]

Lots of questions first.

Is it already in a secondary?

If not, try rousing the yeast by stiring.

Is your fermentation temp in the optimum range for the yeast you're using?

Try warming to the upper range of the optimum temp.

If it is already in the secondary still try both the above and:

If you don't get any activity and SG drop over the next couple of days, I'd repitch the same type of yeast you started with and see if it gets going again.

If not, pitch some champaign yeast.

 

[twborbely]

The beer is in the secondary and has been for two weeks. Always at 68 Deg. and airiated almost daily since this problem showed up.

 

[Orfy]

I'd taste it to see if it's still sweet. If it is then your not done.

 

[Caplan]

Their site quotes as follows:-

"Our William’s Belgian Double is a golden Belgian Ale with a crisp estery dryness, made with blended German malt extract, Belgian candy sugar, Hallertau Mittelfrauh hops, and Belgian yeast. Lightly hopped, it has a light amber color and a distinct dry estery finish (produced by the yeast and sugar content) that balances the malt sweetness. Our William’s Belgian Double is a golden Belgian Ale with a crisp estery dryness, made with blended German malt extract, Belgian candy sugar, Hallertau Mittelfrauh hops, and Belgian yeast. Lightly hopped, it has a light amber color and a distinct dry estery finish (produced by the yeast and sugar content) that balances the malt sweetness. Alcohol:5.8%,IBU’s 29

Includes 9 pounds of blended malt extract and Belgian candy sugar, German hops, 125 ml of liquid yeast, and corn sugar for carbonation. Makes 5 gallons with a starting gravity of at least 1.065"

To get an alcohol level of approx 5.8% from such a high OG must mean it's near done although they don't mention the yeast involved. Strange really.

ScottT's advice IS the norm and is good advice. Pitching champagne yeast will however get that FG down, you'll have a strong brew if you do it!