Brewferm Triple FG

[ade1865]

I'm brewing a Brewferm triple at the moment. I added 500g of spraymalt instead of sugar and managed an OG of 1073. The desired FG with sugar is 1010. What should be acceptable with the spraymalt?

At present its 1026 and doesn't look like there's much going on. I'll check again in a day or two and if it hasn't moved I'll give it a gentle stir. If nothing happens then, any suggestions, as it a Belgian kit with 'distinctive' yeast i don't want to chuck in the usual Safale 04 in case i change the flavour somewhat.

[steve_flack]

Not knowing anything about the kit I'd guess that the FG with spraymalt should be around 1.015-1.018. With a tripel it wouldn't have been out of place to have used the sugar. They are usually pretty well attenuated beers and commercial brewers usually use a hefty amount of sugar in these beers.

BTW, if you need to add another yeast I'd use Nottingham or US-05 instead of S-04. I wouldn't rush to add it as sometimes these high gravity beers tend to slow down towards the end.

[ade1865]

nice one chaps. Its been about a week so far, so i'll leave it another and see what happens. This is my xmas beer, so it should have a reasonable time to mature, tho i understand 6 months is optimum.

Interesting what you say about sugar Steve, I'll give it a go next time.

[ade1865]

still stuck after just over 2 weeks in the bin, so ordered US-05 and Nottingham from HandG. Best way to kickstart?

Also Steve, why are these beter yeasts for this brew/situation, from a purely learning point of view?

[steve_flack]

They're only better because S-O4 has a very distinctive flavour that isn't particularly Belgian in character. The other two are fairly neutral and won't affect the Belgian-ness as much. Additionally I think S-04 won't attenuate as fully as the other two so you might get a lower FG with them.

[ade1865]

Nottingham yeast pitched and 4 days later we have action!

It may have been earlier than that but i been busy.

In all so far the brew has been in fermenter for 3 weeks. As its still going [or at least has been restarted] i'm presuming this isn't a problem?

[oblivious]

It looks like it could still drop a couple of points, 75% attenuation should give a gravity of 1.019, and also malt extract tends to a less fermentable.