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Dear brewers,
I have a 20L batch of Tripel fermenting. My OG was 1.062 and 6 days into fermentation I added 1 kg of table sugar. I am using a recipe I have often brewed, and with Danstar Abbaye yeast I usually reach a FG of 1.010-1.012 in 14 days. This time however, I used yeast I harvested from a bottle of Westmalle Dubel.
Now I'm 17 days into fermentation. Finally things are starting to quiet down and today was the first day I didn't see a thick layer of yeast floating on top of the beer. Up until now it was so thick I didn't see anything else; it reached and stuck to the top of the bucket. Right now I'm at 1.008 but I know that fermentation is not finished: 2 days ago I was at 1.012 and the airlock bubbles every few minutes. Finally my question: I'm happy I'm going to get a light bodied Tripel but I don't want it too light. Could I cold shock at this point even though the yeast might not be finished and then bottle, or would I be at the risk of exploding bottles? Do I absolutely have to wait until the yeast are finished?
Thanks in advance,
Michael
I have a 20L batch of Tripel fermenting. My OG was 1.062 and 6 days into fermentation I added 1 kg of table sugar. I am using a recipe I have often brewed, and with Danstar Abbaye yeast I usually reach a FG of 1.010-1.012 in 14 days. This time however, I used yeast I harvested from a bottle of Westmalle Dubel.
Now I'm 17 days into fermentation. Finally things are starting to quiet down and today was the first day I didn't see a thick layer of yeast floating on top of the beer. Up until now it was so thick I didn't see anything else; it reached and stuck to the top of the bucket. Right now I'm at 1.008 but I know that fermentation is not finished: 2 days ago I was at 1.012 and the airlock bubbles every few minutes. Finally my question: I'm happy I'm going to get a light bodied Tripel but I don't want it too light. Could I cold shock at this point even though the yeast might not be finished and then bottle, or would I be at the risk of exploding bottles? Do I absolutely have to wait until the yeast are finished?
Thanks in advance,
Michael
