Apt23Brewery
Active Member
First of all, thank you to everyone who has made my brewing experience richer by your contributions!
On Jan 29, 2011, I brewed up a Belgian Tripel. Using While labs Abbey Ale Yeast. Not as a starter, but just opened the vial and dumped it in then stirred.
On Jan 31st, I noticed no active fermentation (bubbles) and got very nervous and pitched an extra packet of yeast from a holiday ale kit from brewers best. Not holiday ale yeast, but just the normal yellow packet.
On Feb 9th, I transferred my beer to the secondary fermentor and took at sample. My O.G. was 1.090 and at the transfer it was 1.010. It also had a hot whiskey taste and mouth feel.
SIDE NOTE on my fermentables: 13.3 lbs of light pilsen malt, 1 lb crystal grain, 1lb clover honey, 1lb Candi Sugar
On Feb 10th, I called my LHBS owner and he advised me that the attenuation was very large and that the hot mouth feel was from the beer
A) being green
B) that there was possilby fusel alcohol in my beer.
He advised that I either add 8 oz of Lactose or 8-16 oz of Maltodextrin to the secondary and let that add some non fermentable body to the beer. and let it sit for a month and see how it was going.
So I added 8 oz of lactose dissolved in 2 cups of water to my secondary and have not touched it since.
So now it is March 2nd, and I'm itching to know what you all think.
A) Should I bottle it now that I'm pretty sure that fermentation is done?
B) Should I let it sit and continue to age (I would like my better bottle back though)
C) Should I rack it to another fermentor and take a taste?
D) Do something that I've never heard of that all you blokes will have done a thousand times and I've never thought of?
Thanks for the help!
On Jan 29, 2011, I brewed up a Belgian Tripel. Using While labs Abbey Ale Yeast. Not as a starter, but just opened the vial and dumped it in then stirred.
On Jan 31st, I noticed no active fermentation (bubbles) and got very nervous and pitched an extra packet of yeast from a holiday ale kit from brewers best. Not holiday ale yeast, but just the normal yellow packet.
On Feb 9th, I transferred my beer to the secondary fermentor and took at sample. My O.G. was 1.090 and at the transfer it was 1.010. It also had a hot whiskey taste and mouth feel.
SIDE NOTE on my fermentables: 13.3 lbs of light pilsen malt, 1 lb crystal grain, 1lb clover honey, 1lb Candi Sugar
On Feb 10th, I called my LHBS owner and he advised me that the attenuation was very large and that the hot mouth feel was from the beer
A) being green
B) that there was possilby fusel alcohol in my beer.
He advised that I either add 8 oz of Lactose or 8-16 oz of Maltodextrin to the secondary and let that add some non fermentable body to the beer. and let it sit for a month and see how it was going.
So I added 8 oz of lactose dissolved in 2 cups of water to my secondary and have not touched it since.
So now it is March 2nd, and I'm itching to know what you all think.
A) Should I bottle it now that I'm pretty sure that fermentation is done?
B) Should I let it sit and continue to age (I would like my better bottle back though)
C) Should I rack it to another fermentor and take a taste?
D) Do something that I've never heard of that all you blokes will have done a thousand times and I've never thought of?
Thanks for the help!