Wyeast 3711 and Very High Gravity Wort

[Trussman]

Ok have been wanting to push my own limits lately so I brewed an all grain Belgian Strong using Wyeast 3711. My O.G. was 1.122 WOW!! and after two weeks in the primary it was 1.018 and now two months in the secondary it's at 1.016. The fermentation has stopped but it's still making CO2. It is in a glass carboy so I have a good look at what's going on in there. So my question is,
Is it ok to go ahead and bottle it yet? And would I use the same amount of sugar? This is the best tasting beer I have ever brewed and I don't want two case's of bottle bombs. My recipe is listed out bellow.
Thanks
17lbs Belgian Pale
1lb Belgian Aromatic
1lb Belgian Car-Vienne
1lb Cara-Foam
.5lbs Malted White Wheat
.5lbs Oats
2lbs Light Belgian Candy
2 oz Loose Saaze
Wyeast 3711
Sparge to 10 gallon and boiled down to 6.

 

[mhenry41h]

Wow, that's a monster! Id imagine that 86 percent attenuation is close to the end. However, I've read some stuff from guys on here who gotten well into the 90's from an attenuation standpoint. I'd wait until you get a weeks worth of hydro samples showing the same gravity. Then, I'd carb em up to 3.5 or so in 750 ml Belgian Bottles and cork them. That's the plan for the tripel that I'm currently fermenting out. Good luck!

coming soon...to a fridge near you!

 

[SickTransitMundus]

Have you observed stable gravity readings over several days? The rule of thumb is same gravity three days in a row - ready to package.

That's a low FG for such a big beer, but 3711 is highly attenuative. You're pushing the limit on its alcohol tolerance. Still, you could try rousing the yeast and heating the carboy to ~75F for a week to be sure you've dried it out completely.

 

[jtakacs]

how long did it take you to boil off 40% of your wort? my god man, that's a monster beer (sounds awesome - i love belgian yeasts with saaz hops)

 

[usmclar1]

3711 is my all-time favorite and I typically get into the 90% range for atten. so I would make positively certain that it's done and give it some time. Just out of curiousity, what was your fermentation like and how'd the yeast respond flavor wise? Still trying to master temp ranges for the esters and phelonics I want.

 

[Trussman]

It took a little over 5 hours to boil it down that far. The Wort was sweet and Malty before fermentation. Also to answer another question about the yeast. It tastes GREAT. The fermentation started quickly and was quite vigarous. After 2 weeks in the primary the Krausen had fallen and everything stopped chasing around but it was still making CO2. I transfered it and wrote down my gravity reading. A day after the transfer it woke up again and started swirling around but not as crazy as it was in the primary. It did that for about 2 weeks slowing a lttle more each day. Then It would stop moving for a day, then I would see some very slugish activity for a day or two.It went back and forth like that for awhile. The whole time its making alot of CO2. Now it has completely stopped and has been for a couple of weeks but it is still making CO2 just sitting there flat and still as a lake. The samples I used to measure my specific gravity tasted GREAT. Big malt start with a little ginger bready kind of spice ending also the softness of the candy and yeast with that fullness from the oats make it a great tasting brew. I hope that helps.
Thanks Again