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Date: 06 Sep 2007 18:02:33
From: JS
Subject: Questions on my first Belgian
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3 weeks ago today I made a Belgian Strong Golden Ale. WLP550. I
first fermented it in the cellar at mid-high 60s. It seemed to be
taking a long time to ferment out, and after posting a related
question, learned I should have it at a higher temp, so upstairs it
went, about a week ago, and my fermometer reads 75F. I just took a
gravity reading, and it's at 1.012, well within the expected FG.
However, it's not at all clear, resemblling still-fermenting cider.
Also, I'm still getting a little bubbling out the lock, and I don't
know if I should get it into 2ndary, or wait a few more days. Should
I expect it to clear out in 2ndary at normal temps, or would it be
advised to crash cool it at mid-30s range?
Never made this style or used this yeast, so am really shooting blind.
Any input would be of help. Thanks.
John S.
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Date: 07 Sep 2007 09:19:11
From: dunngood
Subject: Re: Questions on my first Belgian
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On Sep 6, 6:02 pm, JS <jayceeessfouratfrontiernetdotnet > wrote:
> 3 weeks ago today I made a Belgian Strong Golden Ale. WLP550. I
> first fermented it in the cellar at mid-high 60s. It seemed to be
> taking a long time to ferment out, and after posting a related
> question, learned I should have it at a higher temp, so upstairs it
> went, about a week ago, and my fermometer reads 75F. I just took a
> gravity reading, and it's at 1.012, well within the expected FG.
> However, it's not at all clear, resemblling still-fermenting cider.
> Also, I'm still getting a little bubbling out the lock, and I don't
> know if I should get it into 2ndary, or wait a few more days. Should
> I expect it to clear out in 2ndary at normal temps, or would it be
> advised to crash cool it at mid-30s range?
>
> Never made this style or used this yeast, so am really shooting blind.
> Any input would be of help. Thanks.
>
> John S.
>
> --
> Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
> ------->>>>>>http://www.NewsDemon.com<<<<<<------
> Unlimited Access, Anonymous Accounts, Uncensored Broadband Access
With your cooler start and that style I would expect a month or more
in the primary.It sounds like you have some very happy yeast still
working on that yeast cake.With the great lliquid yeasts now the cells
don't break down to form off flavors as fast as they use to.If you
rack to soon and the yeast not fully attenuated you might get a
sweeter sticky beer.Even with lower SG ales I have gone more than a
month with no problems.
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Date: 06 Sep 2007 16:05:23
From: dan
Subject: Re: Questions on my first Belgian
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JS wrote:
> Never made this style or used this yeast, so am really shooting blind.
> Any input would be of help. Thanks.
>
> John S.
>
John,
I would just keg or bottle it at this point. 3 weeks is enough. It
will clear in the bottle or keg over time, but I think you'll find that
you can enjoy it cloudy now and later when it is clear. That yeast
makes a fine farmhouse ale, which I found to be very tasty young.
dan
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Date: 06 Sep 2007 17:13:32
From: Wayne
Subject: Re: Questions on my first Belgian
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JS wrote:
> 3 weeks ago today I made a Belgian Strong Golden Ale. WLP550. I
> first fermented it in the cellar at mid-high 60s. It seemed to be
> taking a long time to ferment out, and after posting a related
> question, learned I should have it at a higher temp, so upstairs it
> went, about a week ago, and my fermometer reads 75F. I just took a
> gravity reading, and it's at 1.012, well within the expected FG.
> However, it's not at all clear, resemblling still-fermenting cider.
> Also, I'm still getting a little bubbling out the lock, and I don't
> know if I should get it into 2ndary, or wait a few more days. Should
> I expect it to clear out in 2ndary at normal temps, or would it be
> advised to crash cool it at mid-30s range?
>
> Never made this style or used this yeast, so am really shooting blind.
> Any input would be of help. Thanks.
>
> John S.
>
Let it go for another week or two and rack it to secondary for another
month or so. It will take 3 or 4 months for this beer to start getting
good and 6 months to a year to reach peak flavor so there is no need to
get in a rush at this point.
Wayne
Bugeater Brewing Company
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