3 lessons to learn from my tripel

Discussion in 'Homebrewing' started by MCBanjoMike, Jun 1, 2015.

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  1. MCBanjoMike

    MCBanjoMike Initiate (0) Aug 7, 2014 Canada (QC)

    5 days later, we're down to 1.028. Maybe this beer just needs time? I'm leaving on vacation next Friday and will be back about 10 days later, which will mark roughly 6 weeks since the beer was put in the fermenter. Do you think I can leave it that long, or would I be better off transferring it off the dead yeast before I leave?
     
    #21 MCBanjoMike, Jun 20, 2015
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Sounds like SG is still moving. I would leave it alone. I understand your concern about leaving it on the yeast, but moving it off the yeast is not something I'd do while it's still attenuating.
     
    #22 VikeMan, Jun 20, 2015
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  3. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    Hmmm, why heat up the mash? You heated the mash kettle via a burner?

    Personally, in both home brew and pro brewing I've never directly heated a mash vessel. I don't think that is a good idea. I've done simple mash rest, step mash with multiple strikes, and mash recirculation via HERMS. Heating directly is risky due to the exact problem you faced + possible scorching.

    If you are going to continue to heat the mash to adjust for heat loss I'd recommend continual stirring and paying close attention to the temp by possibly installing a thermowell. Preferrably, you could mash in initially a bit thicker and 30 mins in add a few quarts of boiling water to bring temp back up. Palmer has equation for this in 'How to Brew'. Or find a more insulated mash tun. Good luck.
     
    #23 hoptualBrew, Jun 20, 2015
  4. MCBanjoMike

    MCBanjoMike Initiate (0) Aug 7, 2014 Canada (QC)

    I used direct heat during mashing because I was doing BIAB and my kettle isn't as well-insulated as most peoples' mash tuns are. Adding some insulation around the kettle, in the form of reflective bubble-wrap (not during heating!) is definitely on my to-do list. I'm not worried about scorching because I put a metal colander on the bottom of the kettle, which keeps the brew bag (and any grains) away from the bottom. Adding some boiling water after 30 minutes might be a good way to do things, but in the future I mostly plan on paying closer attention when heating the mash. I brewed again a week later and did so without any issues - the key difference was that I never stepped away from the kettle!
     
    #24 MCBanjoMike, Jun 20, 2015
  5. MCBanjoMike

    MCBanjoMike Initiate (0) Aug 7, 2014 Canada (QC)

    Just got back from my vacation and the gravity is down to 1.017 (with a target of 1.012), so it looks like I won't need to pitch any more yeast. Now to decide whether I want to give it another week and bottle, or else push it to a 5G carboy and let it age for another month or two. I could move it with CO2, so it shouldn't be too destructive for the beer if I do. But it might not be worth the trouble...
     
    #25 MCBanjoMike, Jul 8, 2015
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