warm weather !

[tonyj30]

Hi

i,v got a tripel here thats over 5 weeks in primary that should have finished we under 1020
but its still around 1030 ! i,v tried all the usual things, more yeast ( Abbaye )and a new starter at high krausen.nothing seems to work and i think its just too dam warm here at the moment. i,v also got a Bok thats nearly finished but again its more or less stopped at 1023.
both recepts are tried and tested and the brewday went well with all times and temps spot on.the only problem i,v had is keeping the temps down(fermentation chamber died on me!)
My question is, if i get my temps down and keep them down will the fermentation kick off again and finish the beers ?
Thanks in advance

 

[LJvermonster]

What temperature is the beer at now?

 

[tonyj30]

around 24 c

 

[tonyj30]

Really really gotta go to bed ! up early tomorrow
check the post tomorrow
thanks

 

[didinho]

How is the mash profile? Temperatures?
You could try to raise the fermenting temperature to increase yeast activity

 

[tonyj30]

for the tripel 8.5 %
mash was
45c 10 mins
52c 15 mins
63c 30 mins
72c 20 mins
78c 10 mins
i don,t think raising the temp will help, its been hot enough here the last few weeks
i think thats more the problem !
any ideas welcome

 

[KangerBrew6]

Maybe try finishing it with champagne yeast. Allegedly that stuff can ferment rocks and tin-cans.

 

[Pkrd]

Are you measuring with a hydrometer or refractometer?

 

[tonyj30]

Hi
I`v been measuring with a hydrometer.
i`v also tried a pack of T58 and a week later a pack of Abbaye, both did nothing !

 

[didinho]

That's really strange. What was the OG? It seems you tried everything to finish fermentation,but fg is still too high and it's dangerous to bottle now..

 

[Calder]

Maybe try finishing it with champagne yeast. Allegedly that stuff can ferment rocks and tin-cans.

This is poor advice. Champagne yeast will not do anything except kill offf the sacc and make it hard to try to use a different ale yeast. Champagne yeast only works on the simple sugars that will have already been used up. That is why it is a good bottling yeast as it will only work on the priming sugar and none of the complex sugars left by the ale yeast.


For the OP: What was the recipe, and have you checked your mash thermometer is correct.