New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 18 - Belgian Strong Ale => Topic started by: brew on January 15, 2012, 07:31:48 PM
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My Belgian Tripel attempt: brewblog/index.php?page=brewBlogDetail&id=26&filter=brew (http://www.craftbrewing.ca/brewblog/index.php?page=brewBlogDetail&id=26&filter=brew)
12.8 lbs Bohemian Pilsner
1.6 Dark Munich
1.6 Dark Belgian Candi Sugar
1.8 oz Hallertau 60 min
0.4 oz Styrian Goldings 30 min
0.8 oz Saaz 3 min
Whirlfloc @ 15 min
Mash 16.57L @ 152 60 min
Sparge 11.55L @ boiling to hit 168 15 min (this didnt work and so sparge was a bit higher temp than that)
Sparge 7.135L @ 150 15min
Wyeast 3787 Trappist High Gravity
OG: 1.085 - so far so good :D
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So of course, I didn't make a starter - package says "High Gravity" - I didn't bother doing a yeast cell calc or anything, just smacked the pack, waited for a couple of hours and threw it in... darn, been 48 hours now and nothin... not a single bubble / foam / krausen in the primary, all quiet on the western front.
So I'm hoping this will still finish, its started at 1.085. I figure if it doesn't finish, perhaps I can make a starter by racking to a secondary, then washing what's left in the primary.... think that would work?
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It'll start...eventually.
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all quiet on the western front.
As you know, that can be misleading. The yeast may be doing their thing.
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I figure if it doesn't finish, perhaps I can make a starter by racking to a secondary, then washing what's left in the primary.... think that would work?
That's not going to work any more than just rousing the yeast. A starter increases the vitality as well as the quantity of the yeast. Yeast that have crapped out before reaching proper FG are going to need a proper starter to get back up to being healthy enough to re-start a fermentation.
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Sorry yeah - what I meant was, after racking, wash the yeast, make a new starter with it, then pitch in the secondary... at least that way I keep to my original 3787...
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Hey brew,
It was possibly cold in your basement recently.
The min and max temperatures for that strain are: from 64F(18C) to 78F(26C)
I guess it's probably not that cold today.
Do you think the temperature has anything to do with it?
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I wouldn't wash that yeast and use it on another batch my guess the yeast will be stressed to the max after this brew.
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+1 on what Pliny said.
Ian: he corrected himself there... he meant wash + re-starter.
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Pliny yeah - the temp started cold (like 64 or 65) but I've had the space heater down there keeping it company - its about 74 there at the moment....
Yeah yeast must be stressed, but re-starting some of it with a new starter should be OK?
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I've never had to wait too long but they say it can take up to 72hrs before it takes off...
It's frustrating. I would wait a bit more you can certainly do whatever your gut tells you.
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Yeah think I'll wait till Sunday before I think about doing anything....
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In the meantime, RDWHAHB :)
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Cool - so today my overflow bottle is full of bubbles - nice...
But still, next time I make a nice two step starter. Just because I paid like 10 bucks for the yeast doesn't mean just throw it in...
Live an learn...
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Brew: you should wash the yeast from this and get Thomas to make a slant... I'm actually interested in brewing a trappist at some point and 10 bucks for yeast seems a touch steep if we can slant it, right? :)
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Actually, that's a good reminder - last hopdawgs order the club picked up the shipping costs - the agreement was that folks who got yeast packs would wash it when they were done and give Thomas a sample for the library. I also have a 1099 that I intend to give to Thomas as well...
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So I finally kegged this last night - gave it a good sit in the secondary... its at 8.4%.
Couldn't help it, poured half a glass, warm and flat, and since it finished at 1.022, it is quite sweet - but this is absolutely !@#ing great! I will be making this again...
So the candi sugar is very evident. It tastes nothing like what one would expect from table sugar - I understand now why one would use this...