Slow moving triple

Discussion in 'Homebrewing' started by redgorillabreath, Aug 27, 2015.

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  1. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    I'm trying to stack the deck so I can salvage this batch.

    Beginner's mistakes: so I found out that the yeast I used (Wyeast WLP568) was 2 weeks past the use by date, and I didn't make a starter...just pitched it as-is.

    Didn't get the typical vigorous primary fermentation, but transferred for "secondary" fermentation after one week. As luck would have it,broke my hydrometer along the way, so no SG numbers early on.

    So after after 1 week I added another tube of yeast. Shortly thereafter, I discovered the yeast was past the use by date.

    I'm at 4 weeks now. I have ~1" of yeast on the bottom of the fermenter now. Never got actual Kraeusen. Today I gave the fermenter the weekly swirl, and there was less bubbling out of the air lock than last week.

    With things slowing down, I'm wondering if I should transfer again and hang out for a month before bottling, or bottle sooner. I've since bought a refractometer. Measurement two weeks ago was 1.045. I'd rather not risk contamination by sampling for SG measurements over and over.

    Any suggestions?
     
    #1 redgorillabreath, Aug 27, 2015
  2. aobrehm

    aobrehm Initiate (0) Jun 18, 2015 Oregon

    First off, I applaud your drive to identify mistakes, adapt, and improve. You've already nailed many of the things that you did wrong.
    In the meantime, let's try to salvage your beer. If you really want to make a tripel, you want your beer to dry out. If the gravity is still in the 1.04-something range, it's not done. WLP568 should attenuate well. The issue here is just that you pitched vials that had a low viability percentage.
    If it were my beer, I would make a huge starter with a fresh vial of yeast. I would transfer the beer to a sanitized container (making sure to minimize oxygen pickup). I would pitch the active starter along with some simple sugar (dissolved and sterilized) so that your new yeast has something to munch on while it gets acclimated to its new environment. I wouldn't bottle until you've reached a stable FG in the 1.01-something range.
    Good luck!
     
    #2 aobrehm, Aug 27, 2015
  3. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    A refractometer reads in Brix, so be aware of the calculation/conversion needed. Without an OG listed I'm not sure where you're at.

    aobrehm is on the right track, BUT if it's been 4 weeks and you've got yeast dropping out you've probably already had a fairly solid fermentation. I'd take that final reading and see where you're at before going further.
     
    #3 NeroFiddled, Aug 27, 2015
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  4. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    I think it's time to kick start it.

    I was fooled...after the last swirling, the yeast settled and is actually only 1/2" thick. SG via my buddy's hydrometer is 1.025.

    I can still taste some sweet, although it's kind of hidden behind that not-ready-yet fuselly bite.

    What do you think...1 pound of sugar dissolved in boiling water( then cooled) and a starter?
     
    #4 redgorillabreath, Aug 28, 2015
  5. aobrehm

    aobrehm Initiate (0) Jun 18, 2015 Oregon

    Sounds right to me. You might even consider making a starter with both WLP568 and some dry champagne yeast just to go that extra mile to dry it out.

    Did you use any sugar in this batch initially? I typically use 20-30% sugar in my Belgian strong ales. I wouldn't add so much sugar that you get as high as 40% of your total grist, but for sure feel free to add sugar dissolved in boiling water up to 30%.
     
    #5 aobrehm, Aug 28, 2015
  6. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    I'll see what I can come up with and let you now how it goes.

    Many, many thanks.
    Cheers!!
     
    #6 redgorillabreath, Aug 28, 2015
  7. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    Long story short, made a starter with Fermentis S-33 dry yeast. Closing in on it being ready to add to the batch. I'm planning on letting the yeast settle and decanting off the "starter beer" to avoid adding any weird flavors to the batch.
     
    #7 redgorillabreath, Sep 5, 2015
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