Hello everyone
First time writer - long time reader)
I'm brewing a couple of years now, but first time got a stuck fermentation.
This time I brewed a Belgian Trippel with OG 1.084 (20.0 Plato) and fermented with WLP540 yeast. Pitched propagated (15 Mln/mL) yeast at 66°F (19°C) and raised during fermentation to 73°F (23 °C).
Aeration by shaking the vessel.
Fermentation started in a few hours and was quite vigorous.
After a week of primary I got only roughly 50% apparent attenuation - 1.041 (10.2 Plato)
I left the beer to ferment one more week but the gravity fell down only to 1.034 (8.6 Plato) - ~60% AA, so I made another starter and pitched it (10 Mln/mL) again aerated by shaking - but the gravity still stays the same after another week.
Temperature is ok, pitching rate is ok, aeration is ok...
What's wrong with it? Is there any solutions to the problems? It could be my first batch to dump...
Here's the grist:
Pilsen 9.9 lbs (4.5kg)
Cara Gold 0.9 lbs (0.4kg)
Cassonade Dark (Candico) - 2.2Lbs (1 kg) - 10 min boil
Dextrose - 1.3lbs (0.6kg) - 10 min boil
Mash schedule ("Rochefortish"):
15 min 126°F (52°C)
35 min 145°F (63°C)
25 min 165°F (74°C)
mash out 172°F (78°C)
Mash thickness 3 L/kg
Thank you in advance for any help
First time writer - long time reader)
I'm brewing a couple of years now, but first time got a stuck fermentation.
This time I brewed a Belgian Trippel with OG 1.084 (20.0 Plato) and fermented with WLP540 yeast. Pitched propagated (15 Mln/mL) yeast at 66°F (19°C) and raised during fermentation to 73°F (23 °C).
Aeration by shaking the vessel.
Fermentation started in a few hours and was quite vigorous.
After a week of primary I got only roughly 50% apparent attenuation - 1.041 (10.2 Plato)
I left the beer to ferment one more week but the gravity fell down only to 1.034 (8.6 Plato) - ~60% AA, so I made another starter and pitched it (10 Mln/mL) again aerated by shaking - but the gravity still stays the same after another week.
Temperature is ok, pitching rate is ok, aeration is ok...
What's wrong with it? Is there any solutions to the problems? It could be my first batch to dump...
Here's the grist:
Pilsen 9.9 lbs (4.5kg)
Cara Gold 0.9 lbs (0.4kg)
Cassonade Dark (Candico) - 2.2Lbs (1 kg) - 10 min boil
Dextrose - 1.3lbs (0.6kg) - 10 min boil
Mash schedule ("Rochefortish"):
15 min 126°F (52°C)
35 min 145°F (63°C)
25 min 165°F (74°C)
mash out 172°F (78°C)
Mash thickness 3 L/kg
Thank you in advance for any help