I brewed a belgian trippel about 2 1/2 weeks ago and it is still active in the fermenter and not looking to stop any time soon. The recipe is as follows:
7lbs lme (supposed to be 6...whoops!)
14oz. Pale malt (steeped)
1.0lb munich malt (steeped)
2.0oz victory malt (steeped)
2.5lbs cane sugar(15mins.)
.25oz. coriander(2mins.)
.5oz fuggles (60 mins.)
.25oz liberty (15mins.)
.5oz saaz (0mins.)
WLP500 Trappist yeast
O.G. -1.090 (supposed to be1.072...probably due to extra lb of lme)
I steeped my grains for 30min at 155 then boiled for 60min. Its been fermenting at a constant 68 degrees.
My questions are is this too long to be active in the fermenter?
Will the yeast survive long enough to finish the job? And do you think this beer is destined to be an epic fail?
7lbs lme (supposed to be 6...whoops!)
14oz. Pale malt (steeped)
1.0lb munich malt (steeped)
2.0oz victory malt (steeped)
2.5lbs cane sugar(15mins.)
.25oz. coriander(2mins.)
.5oz fuggles (60 mins.)
.25oz liberty (15mins.)
.5oz saaz (0mins.)
WLP500 Trappist yeast
O.G. -1.090 (supposed to be1.072...probably due to extra lb of lme)
I steeped my grains for 30min at 155 then boiled for 60min. Its been fermenting at a constant 68 degrees.
My questions are is this too long to be active in the fermenter?
Will the yeast survive long enough to finish the job? And do you think this beer is destined to be an epic fail?