Belgian Strong Ale

danwbrews · Post by **danwbrews** » Fri Aug 31, 2007 2:51 pm

I started fermenting a Belgian Strong Ale (Amber actually) with an OG of 1.088 about 4 weeks ago and it is still in primary (glass) and bubbling away at 68 degrees a bubble every 10 seconds or so... I think my starter might have been a little smaller than needed for this gravity. I used a starter of WLP500 Trappist Ale in 1.5 quarts.
Do you think I should transfer to secondary or let it finish out some more? I guess I should have checked the gravity before posting this but I don't remeber at what percent drop I should trnsfer anyway.
Has anyone else thats brewed a BSA had this happen?
Dan

Post by **Mike Grover** » Fri Aug 31, 2007 5:57 pm

I know next to nothing about brewing Belgians compared to some of our folks, but one bubble every 10 seconds sounds slow enough to transfer to 2ndary.

danwbrews · Post by **danwbrews** » Sat Sep 01, 2007 2:41 pm

Thanks Mike