Out of date Belgian Tripple trial

[neilos]

So, I've just returned to brewing a few kits at home after a rather lean few years. In the back of the cupboard I still had a couple of old Brewferm Belgian Triple kits. Both of them went out of date in March 2013, so I didn't hold much hope for either of them. I decided that I may as well give them a go and see what happens! After all, I really don't have much to lose.

The plan -

Brew 1 off kit with 600g of Candy sugar(made myself) and a new packet of Safbrew T58 yeast. The outcome really didn't matter as they'd have gone in the bin eventually!

Reality -

1 kit along with the 600g of candy sugar came out with a SG of 1060 as opposed to the predicted 1075. At this point I'm assuming that the LME is pretty knackered, so I took the plunge and added 50% of the other tin and ended up with around 12 litres @ 1075.
Please don't ask the question "Why didn't you use all of it?" because I don't have a clue!
3 hours after pitching the hydrated yeast it burst into life.
Day 4 - 1030 - still lots of airlock activity!
Day 8 - 1022 - airlock activity stopped
Day 9 - 1022

So, I've given it really gentle stir with a sanitised paddle to hopefully encourage the yeast to wake up again. Its sitting in 20-21C conditions at the moment.

What do you lot think I should do next? Wait until tomorrow and re-evaluate the situation? I still have the option of more yeast if that would help?

[jmc]

I wouldn't do anything hasty.

I reckon its at about 7.4% ABV now (1075->1022).

It sounds like the yeast is struggling a bit.

To brew a triple you need a very healthy yeast population and well oxygenated wort at the start of fermentation.
The higher alcohol level slowly stops the yeast working. Maybe there wasn't enough oxygen in the wort at the start.

You might want to gently stir up the yeast now, but be careful not to mix in air at this stage as it would encourage the alcohol to oxygenate to vinegar.

Temperature sounds all right.
I'd try to ensure it keeps in the 15-20C preferred range for T-58.

I'd keep it under airlock, not bother with it and check SG in a week.

*****
Edit

Just noticed here

ALLOW TO FERMENT A MINIMUM OF 14 DAYS.

[Geezah]

It's that time of year when old yeasts want to sleep.
Knock the temp up by a degree or 2 if you can control it. I usually set my STC to 21c this time of year to compensate for cold spells compared to my usual 18c
As already pointed out, higher ABV brews will take much longer to reach a FG and even more time to come good.

[neilos]

Cheers guys,
I gave it a gentle stir on Sunday and I'm now moving it to a slightly warmer area. I'll take another reading tonight....

[neilos]

Ok, the brew is now at 21C and still at 1022. That's now 3 days, I'm guessing that I need to be doing something different???

[jmc]

Ok, the brew is now at 21C and still at 1022. That's now 3 days, I'm guessing that I need to be doing something different???

I think its about 7.4% now and it sounds like yeast in it has maybe had its day.
What does it taste like?
Has it cleared at all?

New yeast pitched into it directly may struggle too.

If it tastes Ok I'd be tempted to store for another week or two, just in case yeast does restart, and if its still 1022 bottle it.
You might want to add a little new yeast when bottling to help it condition.

[neilmcca]

For future reference, it's wise when using out of date kits to rehydrate the yeast,
i did one today, Brewmaker Victorian bitter, it was dated august 2013,
i heated up the wort in a large saucepan, removed half a pint or so in a pyrex jug (sanitised),
and after it had cooled (between 95f and 105f) sprinkled the yeast in and left it for 20 mins or so,
it had by then developed a thick layer of foam on top indicating it was working as it should be.

wort into the FV, filled up with tap water, jug of rehydrated yeast thrown in, happy days

read this - http://www.howtobrew.com/section1/chapter6-5.html