Brewed a Westvleteren with the Candi Syrup recipe. It called for the temp to rise to 77 F, mine got to 77 F. I tried to follow the instructions made a big yeast starter that was 268 billion cells and let the fermentation rise freely then put it into my Fermenter box to get down to about 60 F. the fermentation was a fast one that lasted only 3 days and before I knew it the gravity had gone down to 1.003.
I just put it into the secondary and sampled a little, noticed a solvent taste (rubbing alcohol). I followed the instructions but I am not sure I should have let it get so hot in the primary.
Is there a way to save this beer in the secondary, maybe by pitching more yeast, adding more oxygen, or adding sugar to it? or all of the above? Or just letting it sit to see if the left over yeast will do its work.
Here is the recipe....
ttp://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_040.pdf
I just put it into the secondary and sampled a little, noticed a solvent taste (rubbing alcohol). I followed the instructions but I am not sure I should have let it get so hot in the primary.
Is there a way to save this beer in the secondary, maybe by pitching more yeast, adding more oxygen, or adding sugar to it? or all of the above? Or just letting it sit to see if the left over yeast will do its work.
Here is the recipe....
ttp://www.candisyrup.com/uploads/6/0/3/5/6035776/westvleteren_12_clone_-_040.pdf