fightguy
Well-Known Member
OK, so I am making a Belgian Tripel out of the new Jamil/Palmer book.
OG 1.081
FG 1.012
Extract:
10.4 lb Pilsener LME
2.5 lb Cane Sugar
Steeping Grains:
Aromatic (20L) .25 lb
Hops:
Tetnang 2.3oz 60 min
Saaz .5 oz 10 min
Just because I felt like it, I also added .75 oz of Bitter Orange Peel
Yeast:
22 grams of rehydrated Fermentis Safbrew T-58 (recipe called for only 15 grams of properly rehydrated yeast)
In addition, I added one White Labs Servomyces capsule for yeast health.
The recipe states that you should pitch the yeast at 64 F and let the temp rise slowly to 70 F over the course of one week. I did that, and it has currently been fermenting for 16 days and the gravity is still at 1.028!
What am I doing wrong or what should I do to remedy this situation? Pitch another packet of yeast? Let it ferment another week?
OG 1.081
FG 1.012
Extract:
10.4 lb Pilsener LME
2.5 lb Cane Sugar
Steeping Grains:
Aromatic (20L) .25 lb
Hops:
Tetnang 2.3oz 60 min
Saaz .5 oz 10 min
Just because I felt like it, I also added .75 oz of Bitter Orange Peel
Yeast:
22 grams of rehydrated Fermentis Safbrew T-58 (recipe called for only 15 grams of properly rehydrated yeast)
In addition, I added one White Labs Servomyces capsule for yeast health.
The recipe states that you should pitch the yeast at 64 F and let the temp rise slowly to 70 F over the course of one week. I did that, and it has currently been fermenting for 16 days and the gravity is still at 1.028!
What am I doing wrong or what should I do to remedy this situation? Pitch another packet of yeast? Let it ferment another week?