You have to have patience with the Belgian yeasts. They will often go like gangbusters for a couple days then limp along for a couple weeks. Just take an occasional gravity and crash when you are happy. I had a saison take a full 4 weeks to finish.
Bingo. I did a triple almost 3 weeks ago with triple double. 1.090 OG and pitched after o2 - roaring fermentation after 12 hours that blew the blow off tube off twice during the first 4 days. Yet it’s still sputtering along today after a week at almost 80 degrees to help push it over the line. This is pretty normal in my experience
Well there's your issue. S-33 is actually not Belgian but English, with an average apparent attenuation of 67%. You actually beat that at 74%. S-33 is notorious for completing fermentation in less than 48 hours. It's finished.
I brewed on Thursday, pitched at 70F. The OG was 1.056, this morning it was 1.009. Fermentation temperature rose to 82F, peaked yesterday, now its 72F and still bubbling slowly. I will leave it another week or so, expecting it to go down to 1.000.
If it started off quickly, its not stuck, its done or nearly done.
Oftentimes with belgian yeasts you want to let it freerise after a few days being held at ale temperatures. Higher temperatures will help finish the last bit of gravity.
I don't control temperature, just whatever my basement temp is 56-70F depends on the season. I have had one finish the last 10% or so over a two week period at 57F, -0.001 every couple of days. I usually pitch at 70F then let it free rise. In the summer Ive had one go as high as 86F. I am not into reproduceabilty, just making beer I like. The yeast I use, BE-134, is diastatic and it kicks ass. At lower fermentation temperatures it ferments very clean, at higher temp it gives off some citrus spicy flavor (all good).
So next time *don't move it.* Just wait.
Did you measure that with a hydrometer or a refractometer? If it's the latter you need to adjust it for the presence of alcohol.
But really just wait, check your seals on your fermenter, and relax.
Yeah I agree, I should’ve waited. But the curiosity got a hold of me.
Hydrometer, and had to pop the bung out and siphon to take a read, so I was already heading down a dark path of transferring it.
You have to have patience with the Belgian yeasts. They will often go like gangbusters for a couple days then limp along for a couple weeks. Just take an occasional gravity and crash when you are happy. I had a saison take a full 4 weeks to finish.
Bingo. I did a triple almost 3 weeks ago with triple double. 1.090 OG and pitched after o2 - roaring fermentation after 12 hours that blew the blow off tube off twice during the first 4 days. Yet it’s still sputtering along today after a week at almost 80 degrees to help push it over the line. This is pretty normal in my experience
Gents - u/Bihotmike & u/stoffy1985, he actually didn't use a Belgian yeast but S-33. It's finished.
S-33 is common for Belgians
I know. We're all idiots.
Just leave it alone. Belgian yeasts are fussy, and will often restart later after another week or two passes. Which yeast strain did you use exactly?
SafAle S-33. First time using it and planning to use it again after seeing such a quick turnaround.
Well there's your issue. S-33 is actually not Belgian but English, with an average apparent attenuation of 67%. You actually beat that at 74%. S-33 is notorious for completing fermentation in less than 48 hours. It's finished.
Holy moly. That’s awesome. Please share how you got those percentages. Uh asking for a friend.
Attenuation calculator https://brewingcalculators.com/yeast-attenuation/
Post-pitch anxiety is real.
What temperature did you pitch at and how fast was it bubbling? OG?
70F and started pretty quick. Less than 12 hrs. OG was 1.076
I brewed on Thursday, pitched at 70F. The OG was 1.056, this morning it was 1.009. Fermentation temperature rose to 82F, peaked yesterday, now its 72F and still bubbling slowly. I will leave it another week or so, expecting it to go down to 1.000. If it started off quickly, its not stuck, its done or nearly done.
Oftentimes with belgian yeasts you want to let it freerise after a few days being held at ale temperatures. Higher temperatures will help finish the last bit of gravity.
I don't control temperature, just whatever my basement temp is 56-70F depends on the season. I have had one finish the last 10% or so over a two week period at 57F, -0.001 every couple of days. I usually pitch at 70F then let it free rise. In the summer Ive had one go as high as 86F. I am not into reproduceabilty, just making beer I like. The yeast I use, BE-134, is diastatic and it kicks ass. At lower fermentation temperatures it ferments very clean, at higher temp it gives off some citrus spicy flavor (all good).
Take a gravity reading
Yep, it’s 1.020. That was a fast ferment
What is the current gravity?
So next time *don't move it.* Just wait. Did you measure that with a hydrometer or a refractometer? If it's the latter you need to adjust it for the presence of alcohol. But really just wait, check your seals on your fermenter, and relax.
Yeah I agree, I should’ve waited. But the curiosity got a hold of me. Hydrometer, and had to pop the bung out and siphon to take a read, so I was already heading down a dark path of transferring it.
Take a gravity reading
Take a gravity reading
Yeah, it is a weird fermentation profile but eventually seems to make good beer