bensonowitz
New Forum Member
Looking for some possible answers!
Brewed 5 gal batch Belgian blond with biab. Did a three step rest on the mash. Added hot water to raise temps on the rest which ultimately created a very thin mash.
OG after boil was 1.051. 15 days in primary and has been reading 1.029 for the last 4 days.
Yeast is WL500 Trappist. Vial was way past best before date. Made 1000 ml starter which started slow but took off great. Pitched starter at 70 degrees while it was at high krausen. Wort was 69 degrees.
Batch took off heavy for 2 days with blow off. slowed down over next 4 with airlock.
Following a version of trappist recipe that called for dropping primary temp after 7 days to 41 and holding for a week and then bring back up to mid 60's before bottling.
I did drop to 44 for 2 days but couldn't hold it that low so slowly raised it up to 68 over 2 days.
Since there has been no change in gravity for 4 days I feel the yeast are burnt out and not in dormancy. Thinking also my mash method and different rests may have created some unfermentables.
Looking for advice on if I should try anything else before bottling.
thanks
Brewed 5 gal batch Belgian blond with biab. Did a three step rest on the mash. Added hot water to raise temps on the rest which ultimately created a very thin mash.
OG after boil was 1.051. 15 days in primary and has been reading 1.029 for the last 4 days.
Yeast is WL500 Trappist. Vial was way past best before date. Made 1000 ml starter which started slow but took off great. Pitched starter at 70 degrees while it was at high krausen. Wort was 69 degrees.
Batch took off heavy for 2 days with blow off. slowed down over next 4 with airlock.
Following a version of trappist recipe that called for dropping primary temp after 7 days to 41 and holding for a week and then bring back up to mid 60's before bottling.
I did drop to 44 for 2 days but couldn't hold it that low so slowly raised it up to 68 over 2 days.
Since there has been no change in gravity for 4 days I feel the yeast are burnt out and not in dormancy. Thinking also my mash method and different rests may have created some unfermentables.
Looking for advice on if I should try anything else before bottling.
thanks