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Oh undrinkable ale
03/10/10 01:29 PM  
Bleh
So I brewed up my Houblon Chouffe Triple IPA recipe, and for some god awful reason, it didn't attenuate properly. Finished way high at 1.022. This was off a huge pitch of 3522. Whatever the reason it didn't finish, the yeast isn't dead, because it carbed up in the keg with corn sugar. But it's just too sweet to drink. I was thinking either blend it, or maybe add some brett to hack it down to size. What do you think of that idea?
Mike T
03/10/10 02:08 PM  
Re: Bleh
Brett will take time and you'll lose that fresh hop character. I would have added a very attenuative strain like US-05 before carbing it to try to knock it down 10 more points (worked for me with an American Hopped Tripel that stalled with 3787).

If you think you may have mashed too high you could also try adding beano, haven't done it myself but know a few people who swear by it.

Oh undrinkable ale
03/10/10 02:54 PM  
Re: Bleh
I definitely didn't mash too high - I always double check my mash temps. I'm thinking I may have gotten some crappy malt. The LHBS just changed pilsner malt from Weyermann to Bestmalz, and I think that's the source of my problems. I'm not sure a regular strain will do anything for me now. I was thinking about pulling off a litre and hitting it with some cropped yeast from a fermenting beer to see if that does anything for me first.

I'm not too worried about the fresh hop flavour. I can always dry hop it or hit it with a hop tea just before drinking.

Was thinking beano too, but have heard good and bad things about it...

Cisco
03/10/10 03:37 PM  
Re: Bleh
I recommend that you start a new starter with 3522 and this time wrap a heater around the fermenter and keep the temperature between 80 to 85 - which this yeast can easily handle. I have had to do this before with stubborn high alcohol tolerant strains before and it really wakes them up and makes them finish. Currently I'm doing this procedure on a stubborn 3787.
ChristianSA
03/10/10 04:56 PM  
Re: Bleh
Let me guess, your recipe contains a high proportion of non-maltose sugar. The yeast probably got lazy with all those easy fermentables.

Repitch a large starter at high krausen with some yeast nutrient added. Re-dryhop it when it is fully attenuated.

-Christian

brewinhard
03/10/10 08:24 PM  
Re: Bleh
I vote add the brett and let it ride. I have made tripels before where I added too much sugar into the boil and the beers stalled at 1022 as well. The yeast obviously eat up all the simple sugars and don't finish the job on the tougher maltose. Now I always add the majority of the sugar as primary fermentation starts to slow down a bit and have not had any problems with attenuation.

I wish I had added brett to those tripels that did not finish well in hindsight, as I had tried adding champagne yeast, and US-05 to no avail.

BPotts
03/10/10 11:29 PM  
Re: Bleh
I Use Best Malz pilsen all the time - good stuff - no attenuation problems.

Aint the malt!

Oh undrinkable ale
03/11/10 08:41 AM  
Re: Bleh
Now that you guys mention it, maybe it was the high amount of cane sugar and not the malt that is the problem. I've made this recipe many times before, but anything can happen I guess. I've never had much luck repitching, and now that this beer is in the kegs, it isn't that attractive of an option.

If I do re-pitch though, it will be with active 3711. That yeast will eat anything. But unless somebody says that this is a really bad idea, I think I'll go with a combo of Brett B and Brett Lambicus.

BPotts
03/11/10 09:13 AM  
Re: Bleh
me likey 3711, perhaps my favorite yeast strain.
Rob B
03/11/10 10:31 AM  
Re: Bleh
+1 on the 3711, replacing a lot of my Belgian recipes with this strain lately!
jaymo
03/11/10 02:49 PM  
Re: Bleh
I'm loving the 3711 strain since I first tried it as well. I think it is my favorite these days.
ErikH
03/11/10 03:15 PM  
Re: Bleh
Well, I can't speak for WY3711 (go go Daniel T!) regarding it's performance starting out in a higher-alcohol environment or for restarting a stuck fermentation. Sounds like your HC clone is probably at 7%+ at this point?

However, I will certainly add my voice to those attesting to it's voracity! I recently had it chew a strong Saison w/ 30% rye from 1.082 down to 1.003 (!) Yeah, at first I thought maybe I had broken my hydrometer, but 'twas true . . .

wetherel
03/11/10 07:35 PM  
Re: Bleh
I vote adding a large starter of Brett Claussenni, which I don't think super attenuates, so you won't have to wait long to bottle, but on the downside might not attenuate as dry.
Oh undrinkable ale
03/11/10 08:17 PM  
Re: Bleh
I don't know where to source Brett C. All I can get is wYeast B & L. Somebody mentioned to me that L might give a sourness that could be not so good. Thoughts?
jaymo
03/12/10 03:57 AM  
Re: Bleh
White Labs makes a brett C year round. The all-brett beer I did with it ended up at 1.016 with decent acidity. It was also very tasty.

ErikH- my last saison w/ 3711 got down to 1.001!

Oh undrinkable ale
03/12/10 06:36 AM  
Re: Bleh
Can't get WL here.
brewinhard
03/12/10 05:22 PM  
Re: Bleh
Brett C. is now being released from WY per their private collection from March thru June. It is a great strain although not super attenuative, at least IME.
Oh undrinkable ale
03/12/10 09:18 PM  
Re: Bleh
Sweet. What do you think about a Brett B and C blend?
B-Dub
03/12/10 10:17 PM  
Re: Bleh
I love 3711 and Brett B and L together.

A great mix of great yeasts.

BW

B-Dub
03/12/10 10:20 PM  
Re: Bleh
BTW,

3711 rescued a stuck Quad last year. After 3 days it finished what 3787 was struggling to eat up (from 1.030 to 1.010) in a few days.

Best Quad to date!

Oh undrinkable ale
03/13/10 07:59 AM  
Re: Bleh
That certainly sounds promising. Did you make a starter from the 3711 or go straight from the smack-pack?
brewinhard
03/13/10 08:07 AM  
Re: Bleh
I made several beers in a row with 100% Brett C. and B and all came out fantastic. With that being said I really like C and L together too! Brett L. is adds a very nice sour cherry aroma note to the finished product.
B-Dub
03/13/10 09:57 AM  
Re: Bleh
I did make a 1 L starter for the 3711 and pitched it straight into the stuck brew after 24 hours.

BW

 
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