Stopped Fermentation?

[pickledherring]

Ok... rookie mistake.. I did not take proper hydrometer readings back in December when i made my infamous "truth syrum" Belgian Triple/Golden Ale. I racked it after 3 weeks in fermentation and allowed it to sit untill this weekend when i force carbonated.. I arrived at a friends picnic with keg in tow.... I dispensed a few cups of a sugary beverage unfit for consumption.


What now?
Do i decarbonate, transfer to a brew bucket and pitch some high gravity yeast??... can it thrive with so little oxygen? do i aerate?
Any help or suggestions would be greatly appreciated.

I originally had 10gallons of wort... i divided into 2x5gal buckets and pitched two different starters.. one WL cali V, the other WL trappist. I will take HYDRO readings of both to compare.. i will post the results to add to this...

Ive been getting some bret contamination lately, luckily this batch was clean.

I do brew some high gravity stuff... this particular batch I pitched with W/L California V.. the cane juice usually gives a slight rumminess to the brew, and gives most consumers what they describe as a glow.. not so much a buzz.. and after much research (consumption).. a general conclusion seems to be this recipe makes people divulge their secrets.. hence TRUTH SYRUM.. recipe below for 10 Gallons..

Truth Syrum
Belgian Tripel


Type: All Grain
Date: 12/4/2010
Batch Size: 10.00 gal
Brewer: AJ
Boil Size: 12.55 gal
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)


Ingredients

23.50 lb Pilsner (2 Row) UK (1.0 SRM) Grain 78.33 %
1.00 lb Acid Malt (3.0 SRM) Grain 3.33 %
1.00 lb Honey Malt (25.0 SRM) Grain 3.33 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 1.67 %
0.22 oz Saaz [4.00 %] (60 min) Hops 1.2 IBU
0.50 oz Nugget [13.00 %] (60 min) Hops 8.8 IBU
0.25 oz Saaz [4.00 %] (2 min) Hops 0.1 IBU
4.00 lb Organic Dehydreted Cane Juice (8.0 SRM) Sugar 13.33 %
1 Pkgs California V
1 Pkgs Trappist (WYeast #WLP565) Yeast-Ale



Beer Profile

Est Original Gravity: 1.088 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 9.03 % Actual Alcohol by Vol: 0.65 %
Bitterness: 10.1 IBU Calories: 43 cal/pint
Est Color: 6.4 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 26.00 lb
Sparge Water: 9.47 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 7.00 gal of water at 172.5 F 158.0 F
10 min mashout Decoct 2.01 gal of mash and boil it 170.0 F

 

[enohcs]

what's your gravity at now?

 

[pickledherring]

gravity at 1.029

should i pitch this into a 2 gallon starter or something? i force carbonated before i realized it was a stuck fermentation...

anyone have some wisdom for a dude with a keg of carbonated sugar water?

 

[enohcs]

I'd say toss a starter of high gravity yeast in the keg

 

[pickledherring]

I'd say toss a starter of high gravity yeast in the keg

hmm fermenting in the keg is a challenge.. how to do an air lock?

 

[erkwist]

After it starts to ferment again you could just open the pressure valve or don't clamp the lid down all the way, it will be producing enough co2 that it will be coming out and air shouldn't be getting in, just check it often.

 

[pickledherring]

After it starts to ferment again you could just open the pressure valve or don't clamp the lid down all the way, it will be producing enough co2 that it will be coming out and air shouldn't be getting in, just check it often.

good idea.. i agree. the force carbonation will hopefully keep it from oxidizing