Post Number: 375
Posted From: 18.104.22.168
|Posted on Monday, February 16, 2009 - 06:51 pm: ||
How long should it typically take in the primary to ferment a really big beer? I have a 4-gal Belgian DIPA with an OG of 1.102. I pitched WY3522 Belgian Ardennes at day 1 and then also pitched WY 1056 at day 2. I did starters for both and stepped up the former to 2L, but the latter only the original 1L. Temp has been 62-64 for 3 wks. It continues to bubble about 1 per 20 sec. I have agitated the bucket 2-3 times to rouse the yeast a bit.
The recipe has 1 lb Belgian candi sugar, in addition to 20 lb various malts in it. Only 1 lb crystal. Mash temp about 153.