Beer Forum

Allright, so I followed Jamil's recipe for a Belgian Tripel. My OG was 1.056 into the fermenter with WLP530. I pitched about 2.5 liters of starter per Mr. Malty.

After about 3 days and the fermentation started to slow, 1.018, I added about 3 lbs. of table sugar into the primary fermenter. That was 8 days ago, and it's only down to 1.028.

I would have thought that the yeast would have eaten the table sugar up pretty quick. Is it normal for a long fermentation time with Belgians?

Should I pitch some more yeast?

I had to use a blowoff tube into a 1 gallon jug of starsan, and there is about a 0.5 inch layer of yeast in the jug.

What do you think?

Usually the sugar is added half way thru the boil. Is that really what JZ recomended or did you forget to add the sugar in boil? At this point you'll just have to let it finish out, but I wouldn't go more than 4 weeks in primary. You might have to pitch again in secoundary if the activity is stopped.

JZ and Doc both have said that they have added it into the fermenter. That way the yeast will eat all of the maltose first. If they have the choice of sucrose or maltose, they'll eat the sucrose first. You'll run the risk of them tiring out on the simple sugars and not touching the longer chain sugars.

Well if that works then go ahead. I've always added to the boil and never had a problem with it fermenting out. Just make sure it isn't over 20%. the correct temp for the yeast, amount of yeast. You do want a malty flavor. You must be around 1.085 O.G. for 3# of sugar?

I've never brewed a Belgian before and was just following JZ's recipe from the Jamil Show.

The sugar was only 17% of my fermentables. According to Beertools, I should be around 1.077 for a 6.5 gallon batch.

Your looking at least a 3 week ferment. Let us know what happens.

Otter wrote:JZ and Doc both have said that they have added it into the fermenter. That way the yeast will eat all of the maltose first. If they have the choice of sucrose or maltose, they'll eat the sucrose first. You'll run the risk of them tiring out on the simple sugars and not touching the longer chain sugars.

If I remember right, I think one advocated adding to the boil (Jamil, though he has tried the other way. He's an anti-contamination freak though.) and the other after fermentation begins (Doc). Adding it later runs a tiny risk of contamination (at least if you don't boil it first). The idea behind adding simple sugars to the kettle is that the yeast may go for the simple sugars first, but then that will allow them to really get their numbers up before tackling the more complex sugars and increase their viability and chances for fermenting it out drier. You already stated the pros for adding it after fermentation has begun. There is a solid theory behind each, and I think as long as you have either process down they will each get you to a good end product, though they will likely end up being slightly different.

Personally, for beers with sugar that are of lower OG without the sugar (like less than 1.060 without the sugar) I'll just add it to the kettle, but if it's a really big beer I'll add it to the fermenter so that I don't stress the yeast out too much. That's just my take and your mileage will vary regardless of your personal preference.

Don't be afraid to go to the high end on temp ferment. These yeasts can handle it. In fact 1388 suggests 64'-80'. As well as 1214 up to 77' I like to make Belgians after spring. I fermentented a dubble last year @ 78' and it was done in a week, 85% attenuated using the Chimay strain, Wyeast 1214, 1.066 O.G. with excellent results. I think Jamil's temps are too low.

From Wyeast: YEAST STRAIN: 3787 | Trappist High Gravityâ„¢

Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness. True top cropping yeast with broad temperature range.

Origin:
Flocculation: Medium-High
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV