- Joined
- Oct 9, 2013
- Messages
- 24
- Reaction score
- 0
- Points
- 1
I brewed a Belgian Ale on the 18th of Jan. I normally only bottle after about 17days. I used 4,4kg Pale Malt, 200g Crystal 45, 250g Abbey and 150g Special B. Mashed started at 66C and after 45min it was at 64C. I added some boiled water to bring it up to 66C again. After an hour I added another 2,5l of HTO at 75C and started to lauter. I sparged with 75C water. Pre Boil Gravity was spot on at 1,045 and OG was 1,060. I used Danstar Belle Saison yeast. I only do primary fermeter. After 16 days fermenting, the SG is 1,003. Way below my expected FG of about 1,012. What went wrong? I don't have a dedicated brew fridge and the temp were a bit high these last few weeks, but I can't remember the temp of the fermeter ever be higher that 24C. I tasted some of the pre carbonated beer tonight and the alcohol is quite high. Can I lower the alcohol by a adding something before bottling or do you suggest bottling it and leaving for a month or so to mellow? Will it mellow? Will there be enough yeast left for carbonation? I am not so much worried about this brew, but more worried about future brews. Please advise.
Thanks
Thanks
