white labs 570 for Jamil's Belgian Golden Strong

[BDawg]

No need to worry. The yeast love it up there. Just let it go and keep ramping the temp. Give it another week and check your gravity then.

RDW....

[Chupa LaHomebrew]

Starting at 80 is far from ideal, and should definitely be improved upon next time. Your beer should be fine, but I wouldn't be surprised if the alcohol is a little more hot or fuselly. If that is the case, a little more aging might help mellow it out.

[BrewerB]

I had a slightly similar question too. Mine has been fermenting for 9 days and it was at 1.016 last I checked. I've had the temp at 82 for 2 days now and was wondering about ill-affects of leaving it that warm while I head out of town. BDawg indicates that we shouldn't experience any issues.

Hopefully it'll dry out over the remainder of the week.

We'll have to compare tasting notes once these brews are ready

Cheers and thanks for the input!

[izumidai]

I am really not trying to beat this thread to death on purpose, but i need some more advice.

Today is day 17 of primary fermentation. I was using an aquarium heater in a tub of water to keep the temp up at 82, but I emptied the water yesterday because it was getting a film on it. It is now at ambient temp (about 72F). I decided to take a gravity reading today because I wanted to start crashing the temp soon, and the gravity was only down to 1.025 from a starting gravity of 1.078. I am still getting some bubbles out of the blowoff tube about every 4 or 5 minutes. Is it a good bet to think this will finish down to 1.010 or lower since there is still activity? Also, when do I need to start worrying about off flavors from the beer being on the yeast this long? I was gonna crash to 35F in the primary for a few days before I kegged to help floc the yeast out. Should I be thinking of adding a champagne yeast at this point to finish it up or just let it go til the weekend.

The beer tasted great, but was not nearly dry enough. I was really surprised that I did not get hot or off flavors from being at 82 for so long. The beer is still very cloudy though. hopefully some cold conditioning will help.

[BDawg]

keep it warm so that it finishes. Don't cool it yet.

RDWHAHB - those yeast will work it down if you are very patient and let them do it.

[hopbumpingbrewer]

The beer is still very cloudy though. hopefully some cold conditioning will help.

Uh, get ready to keep waiting. This yeast takes forever to floc. Really, Really!!

Look, I do not mean to be a party pooper here, but if it aint there yet, it may never get there.

This is a very long time, to get down to a low gravity. Go back to your mashing & ingredients.

Check to see if you provided your yeast with the right kind of sugars. If there are excessive long chain sugars & dextrins it will never get down to a low enough F.G.

Did you mash long enough to let the Beta Enzymes work to their full potential? 90 minutes at least.
Did you have a large water to grain ratio? More water helps.
How is your pH?
Did you use some simple sugar in your recipe?
Did you do a starter or just pitch a couple of viles? Starter really helps to wake up the yeast get it ready for work.

I am sure it is not the yeast strain itself that is bad. I pitched mine at 64F. Then let it rise very very slowly over the next week. Finally when it got to 82F. I left it there for one more week and it was done.
1.069 down to 1.005.

Just go back to your procedure and recipe and make sure all of the mashing technicalities were met to provide the yeast with the best opportunity to dry it out.

Sorry if my tone was petulant. It is not intended to be so. I wish you well.
Bump

[BrewerB]

Mine hit 1.007 after nearly 3 weeks of fermentation. Don't give up hope yet, especially if you have visual signs of fermentation.

[uncle_bad_touches]

my last strong golden w/570 stalled out around 1.025. I roused the yeast and bumped the temp up to the mid 70's and it took right off - well began fermenting slowly. after four weeks it got down to 1.004. also, expect to fine this beer if you want it clear at all. I use gelatin and patience. lot of patience.