Final Absolution

brew · January 15, 2012, 07:31:48 PM

My Belgian Tripel attempt: 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

brew · January 17, 2012, 01:45:13 PM

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?

Chris Craig · January 17, 2012, 01:47:41 PM

It'll start...eventually.

Kyle · January 17, 2012, 01:47:53 PM

Quote from: "brew"all quiet on the western front.

As you know, that can be misleading. The yeast may be doing their thing.

Richard · January 17, 2012, 02:45:31 PM

Quote from: "brew"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.

brew · January 17, 2012, 02:55:50 PM

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...

pliny · January 17, 2012, 03:38:59 PM

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?

Ian Grant · January 17, 2012, 03:55:56 PM

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.

Richard · January 17, 2012, 03:57:49 PM

+1 on what Pliny said.

Ian: he corrected himself there... he meant wash + re-starter.

brew · January 17, 2012, 04:00:50 PM

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?

pliny · January 17, 2012, 04:08:50 PM

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.

brew · January 17, 2012, 04:12:21 PM

Yeah think I'll wait till Sunday before I think about doing anything....

pliny · January 17, 2012, 04:32:07 PM

In the meantime, RDWHAHB

brew · January 18, 2012, 10:24:48 AM

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...

HappyHax0r · January 18, 2012, 11:33:12 AM

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?