Author Topic: Fermentation profile question for high Gravity  (Read 919 times)

Offline jmitchell3

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Fermentation profile question for high Gravity
« on: September 20, 2014, 09:22:48 PM »
brewing a Belgian quad, and I'm in a cooling phase from the primary fermentation (ended after 6 days at 77, cooling now to 67).  The instructions in the recipe call for cooling to 67, then racking to secondary before cooling to 50 to age for 8-10 weeks.  Is there any particular reason to rack prior to cooling to secondary temp!  For instance perhaps retaining a larger amount of yeast in solution for secondary?  I'm tempted to cool primary to 50 before racking.  Any suggestions?

Offline klickitat jim

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Re: Fermentation profile question for high Gravity
« Reply #1 on: September 20, 2014, 09:43:44 PM »
How does it taste?

Dropping the temp before its entirely done goes against everything I understand and have experienced. I only reduce temp once the beer is totally done done and then only to help drop the yeast out a little quicker before packaging.
« Last Edit: September 20, 2014, 09:50:17 PM by klickitat jim »

Offline jmitchell3

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Re: Fermentation profile question for high Gravity
« Reply #2 on: September 20, 2014, 10:07:09 PM »
Pretty well done attenuating, 1.086 to 1.011 in 6 days.

Offline duboman

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Re: Fermentation profile question for high Gravity
« Reply #3 on: September 20, 2014, 10:35:50 PM »
What yeast did you use, it still may not be done, Belgian strains can finish pretty low. I would wait before crashing it cold
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Offline jmitchell3

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Re: Fermentation profile question for high Gravity
« Reply #4 on: September 21, 2014, 12:07:09 AM »
Wlp530.  Anticipated Fg was 1.011.

Offline klickitat jim

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Re: Fermentation profile question for high Gravity
« Reply #5 on: September 21, 2014, 01:12:16 AM »
I did a 1.082 quad with wyeast trapist high gravity and it went to 1.008. If I had crashed it at 11 and primed it for 2 1/2 volumes, it would have been bottle bombs.

Offline Joe Sr.

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Re: Fermentation profile question for high Gravity
« Reply #6 on: September 21, 2014, 02:39:20 AM »
With a big beer, I think you need to be patient.  6 days is nothing.  Wait a couple weeks, there is no harm in that.

I have a RIS that's sitting for about a month now in primary.  I keep intending to check the gravity, but I'm not worried about it waiting.  Maybe next week.
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Re: Fermentation profile question for high Gravity
« Reply #7 on: September 21, 2014, 03:08:02 PM »
For instance perhaps retaining a larger amount of yeast in solution for secondary?

That makes sense, but I wouldn't do it. If you're only going to age it for a couple months, there's no reason to rack it to another fermenter. It may actually condition a little more quickly with more yeast in contact.
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Offline jmitchell3

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Re: Fermentation profile question for high Gravity
« Reply #8 on: September 21, 2014, 05:07:51 PM »
Racked off the yeast today.  In two days the gravity has dropped from 1.011 to 1.008.

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Re: Fermentation profile question for high Gravity
« Reply #9 on: September 21, 2014, 05:35:17 PM »
Racked off the yeast today.  In two days the gravity has dropped from 1.011 to 1.008.

In Brew Like a Monk, Stan notes that it can often take as long for the last 10% of attenuation as the first 90% in Belgian beers.  Be patient.
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