Beer Forum

I am 14-days into a Belgian Tripel ferment. OG was around 1.075 then I added 1# of Belgian Candi Sugar 2X 3-days apart (days 3 and 6), bringing the OG up to 1.084 (calculated not measured). Mash was doughed in at 140F; raised to 149 and rested for about an hour+ before I ran it up to 165 and sparged.

I pitched washed yeast from a previous batch that fermented out (1.058 - 1.010) in 2-weeks.

I am just looking for Tripel experience. I know every sytem is differnent but does anyone have a lot fo experienced with WLP530? Does it slow down but continue working??

I have used that yeast with no problem getting a beer down to 1.010 from 1.070.. Is there still a Kreusen on top of the beer? If not, I would suggest swirling the carboy/bucket to get the yeast back in suspension. If that doesnt work, you could add a new pitch of yeast, even just cal ale. Make sure the yeast that is added is active. good luck!

1.030 is def way too high for any belgian style....you should be much lower with everything you explained..

What temp is it at right now? remember belgian yeasts like t warm(esp at the end of fermentation) so if you are below 75F it needs to be warmed up..

I am realize it needs to get down to the 1.012 range. There is still krausen on top and I THINK it's still chugging away. I just wonded what experience people had with how long that takes. It's sitting at 65F room temp and I allowed it to free-ferment. I'm not sure how warm it got but I think it made it up over 70F. The good news is I have two vial of Abbey Ale yeast that I can fire up in small starters and throw in at high krausen.

I am not convinced it's stuck yet. I can also warm them up with a couple of carboy heaters I have handy.

Big beers will take longer. Don't get into a rush to rack it off the yeast. You need the yeast contact. Rousing it up a bit will help as will warming it up a bit. Just be patient.

Wayne

Bugeater wrote:Big beers will take longer. Don't get into a rush to rack it off the yeast. You need the yeast contact. Rousing it up a bit will help as will warming it up a bit. Just be patient.

Wayne

Thanks Bug. I think I just needed reassurance. High-gravity beers and attenuation remains an on-going learning process for me since I started brewing. I've gotten it under raps for the most part, but manage to run into issues once in a while. This time I ASSUME I pitched plenty since I pitched fresh, rinsed yeast from my previous batch. I "washed" the yeast basically the way Brewing TV-style. Both beers got about 1-min of O2 and kicked off FAST. I've been rousing daily since day 9 (yesterday was day 14). I think I'll start warming them up a degree or two per day from here on. I planned to leave them on the yeast 4-5 weeks total or until fully fermented.

Cheers.

Have you added yeast nutrient?

For big beers like that I add some Fermaid K, as recommended by More Beer.

WLP530

I agree that you should warm things up, as that should help too.

Yeah, any recipe that says to ferment for a certain number of days I scoff at. It depends on so much more, and you're only two weeks in, I'd say you sound fine, just give it time and it'll get to where you want it.