Belgian fermentation stuck.. and ageneral question

[dohof2]

I brewed a belgian with o.g of 1.096 it gone down to 1.02 and been stuck there for four days. I was expecting 1.016. and used wlp 550 of white labs.

and generally how many points above the expected FG is still ok by your opinion?

 

[reed1911]

How long for the total fermentation? I don't have a lot of experience with WL550, but a lot of the belg. strains seem to hit a slow down process at 1.02-1.03 and then take weeks to move from there. Heat tends to help quite a bit, remember those strains are used to the classic farmhouse environment where temp swings may be 30 degrees over a 24hr period.

 

[TheZymurgist]

.004 points is nothing, especially on a beer that big. I'd say you had a pretty good fermentation. Let it sit for a while (these tend to do a little better with age) then bottle or keg it. It's definitely not worth the trouble or risk of ruining a batch over that small of a point change.

 

[dohof2]

Thanks
I will wait another week or so and then bottle and condition..

the total fermentation time until now is a bit more than three weeks.
the temperature the fermentaion took place in was 66 for two weeks and than raised to 70 for another week. I will raise it to 75 for the remaining week.

 

[reed1911]

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