bentat420
New Member
On December 23 I brewed a 10 gallon batch of the following recipe:
TRAPPIST-STYLE TRIPPEL
Deep gold hue, strong, slightly sweet with a slight hop bite
2 lbs. Old Bavarian Munich Blend
6 lbs. light malt extract
1 lb. light brown (or white candi) sugar (end of boil)
1/2 lb. Belgian Cara-pils malt
2 lbs. Belgian pilsner malt
1 1/2 oz. Hallertauer hops (bittering)
1 oz. Fuggles hops (flavoring)
1/2 oz. Czech Saaz hops (finishing)
White Labs Abbey Ale Yeast
O.G. - 1.074 -- F. G. - 1.016
The O.G. was a little higher (1.083) for each five gallon carboy. I split the 10 gallon batch into two seperate fermentation buckets.. All went well, and after 9 days I transfered to Secondary Carboy. After a couple weeks and no activity, I checked the specific gravety for both batches (1.022). I gave it a few days, and check again with no change. I decided to add some moere yeast to each batch to see if I could reach the F.G. of 1.016. After another week or so, there has been no change. I keep the carboys in my closet, and keep the house around 68° to 70°. What else can I do to reach my F.G.?
The beer has clarified very well, I would normally keg at this point.
Cheers,
David L.