Short and sweet: BB Tripel kit. OG of 1.085- In the primary for 2 weeks stuck at 1.030 in the basement at 62-64. Raised temp to 68, dropped to 1.026 but stuck another 3 days now. Time to pitch more yeast or add sugar solution to primary? How do you tell whether its unfermented fermentables or not enough yeast? Thx all!
Stuck Fermentation on Extract Tripel kit
- Thread starter TheBS19
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Most yeast are good for about 75% attenuation rate. You got 69%. I am assuming you used the dry yeast pack that came with the kit? If so, that might explain the slightly lower attenuation rate. However, as far as fixing it goes, I would just call it good. There is not much more for yeast to eat, and to go spend 7 bucks to get it down to 21 or 22 is not really worth it in my opinion. I would give it another week and then transfer to secondary or bottle.
62 is WAY too cold for most belgians to finish strong. Ramp into the 70's, swirl the fermenter to get the yeast back in suspension, and give it another week or 2.
How much yeast did you pitch for this?
How much yeast did you pitch for this?
+1 on this ^^^
but 17 days is way too early to be worrying about FG, this is a big beer....swirl, warm it up and give it another month!!
I recently did a dubbel SG 1.083 didn't check it till 2 months in, and was pleasantly surprised when it hit 1.010
+2
My Tripel stalled at 1.030 and 64*. Then started up again after the swirl and temperature rise. Running about 72* currently.
We went out and got a Brew Belt yesterday to help raise the temperature - got it up to about 71-72 and immediately noticed some airlock activity restarting.
We grabbed an extra satchet of t-58 just in case it needs some yeast reintroduction but the guy at the LHBS was pretty confident (as you all are) that it was a temperature issue.
BTW, we initially pitched 2 vials of WLP500 (not the kit yeast) but didn't have time for a starter due to our schedules - we picked up the yeast the morning of a brew day because we found last minute that the kit yeast was NOT a Belgian strain (believe it was Nottingham, but can't remember exactly now).
On a somewhat unrelated note, the LHBS guy told us that we really shouldn't leave our fully fermented beers in a plastic fermenter, as the vessel itself is subject to some oxygen penetration through the side walls. I hadn't heard of this, and seemed contrary to what I seem to read most often know (long stints in the primary fermenter, even after fermentation is complete, is preferred if no reason to rack to a secondary) and took note that he was obviously in the business of "selling" those expensive glass carboys he seemed to be implying were "necessary" so I resisted, but made me at least go "hmmmmm".
We grabbed an extra satchet of t-58 just in case it needs some yeast reintroduction but the guy at the LHBS was pretty confident (as you all are) that it was a temperature issue.
BTW, we initially pitched 2 vials of WLP500 (not the kit yeast) but didn't have time for a starter due to our schedules - we picked up the yeast the morning of a brew day because we found last minute that the kit yeast was NOT a Belgian strain (believe it was Nottingham, but can't remember exactly now).
On a somewhat unrelated note, the LHBS guy told us that we really shouldn't leave our fully fermented beers in a plastic fermenter, as the vessel itself is subject to some oxygen penetration through the side walls. I hadn't heard of this, and seemed contrary to what I seem to read most often know (long stints in the primary fermenter, even after fermentation is complete, is preferred if no reason to rack to a secondary) and took note that he was obviously in the business of "selling" those expensive glass carboys he seemed to be implying were "necessary" so I resisted, but made me at least go "hmmmmm".
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