# Fermentation profile question for high Gravity **URL:** \ **Category:** Ingredients\ **Created:** [September 20, 2014, 9:22pm UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695 "2014-09-20T21:22:48Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![jmitchell3](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jmitchell3/32/11952_2.png) [@jmitchell3](https://forum.homebrewersassociation.org/u/jmitchell3)\ **Post date:** [September 20, 2014, 9:22pm UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/1 "2014-09-20T21:22:48Z")
brewing a Belgian quad, and I’m in a cooling phase from the primary fermentation (ended after 6 days at 77, cooling now to 67).  The instructions in the recipe call for cooling to 67, then racking to secondary before cooling to 50 to age for 8-10 weeks.  Is there any particular reason to rack prior to cooling to secondary temp!  For instance perhaps retaining a larger amount of yeast in solution for secondary?  I’m tempted to cool primary to 50 before racking.  Any suggestions? ---
**Author:** ![klickitat\_jim](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/klickitat_jim/32/6601_2.png) [@klickitat\_jim](https://forum.homebrewersassociation.org/u/klickitat_jim)\ **Post date:** [September 20, 2014, 9:43pm UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/2 "2014-09-20T21:43:44Z")
How does it taste? Dropping the temp before its entirely done goes against everything I understand and have experienced. I only reduce temp once the beer is totally done done and then only to help drop the yeast out a little quicker before packaging. ---
**Author:** ![jmitchell3](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jmitchell3/32/11952_2.png) [@jmitchell3](https://forum.homebrewersassociation.org/u/jmitchell3)\ **Post date:** [September 20, 2014, 10:07pm UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/3 "2014-09-20T22:07:09Z")
Pretty well done attenuating, 1.086 to 1.011 in 6 days. ---
**Author:** ![duboman](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/duboman/32/5890_2.png) [@duboman](https://forum.homebrewersassociation.org/u/duboman)\ **Post date:** [September 20, 2014, 10:35pm UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/4 "2014-09-20T22:35:50Z")
What yeast did you use, it still may not be done, Belgian strains can finish pretty low. I would wait before crashing it cold ---
**Author:** ![jmitchell3](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jmitchell3/32/11952_2.png) [@jmitchell3](https://forum.homebrewersassociation.org/u/jmitchell3)\ **Post date:** [September 21, 2014, 12:07am UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/5 "2014-09-21T00:07:09Z")
Wlp530.  Anticipated Fg was 1.011. ---
**Author:** ![klickitat\_jim](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/klickitat_jim/32/6601_2.png) [@klickitat\_jim](https://forum.homebrewersassociation.org/u/klickitat_jim)\ **Post date:** [September 21, 2014, 1:12am UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/6 "2014-09-21T01:12:16Z")
I did a 1.082 quad with wyeast trapist high gravity and it went to 1.008. If I had crashed it at 11 and primed it for 2 1/2 volumes, it would have been bottle bombs. ---
**Author:** ![jrdunne](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jrdunne/32/4550_2.png) [@jrdunne](https://forum.homebrewersassociation.org/u/jrdunne)\ **Post date:** [September 21, 2014, 2:39am UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/7 "2014-09-21T02:39:20Z")
With a big beer, I think you need to be patient.  6 days is nothing.  Wait a couple weeks, there is no harm in that. I have a RIS that’s sitting for about a month now in primary.  I keep intending to check the gravity, but I’m not worried about it waiting.  Maybe next week. ---
**Author:** ![a10t2](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/a10t2/32/6257_2.png) [@a10t2](https://forum.homebrewersassociation.org/u/a10t2)\ **Post date:** [September 21, 2014, 3:08pm UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/8 "2014-09-21T15:08:02Z")
> [@jmitchell3](#): > > For instance perhaps retaining a larger amount of yeast in solution for secondary? That makes sense, but I wouldn’t do it. If you’re only going to age it for a couple months, there’s no reason to rack it to another fermenter. It may actually condition a little more quickly with more yeast in contact. ---
**Author:** ![jmitchell3](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jmitchell3/32/11952_2.png) [@jmitchell3](https://forum.homebrewersassociation.org/u/jmitchell3)\ **Post date:** [September 21, 2014, 5:07pm UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/9 "2014-09-21T17:07:51Z")
Racked off the yeast today.  In two days the gravity has dropped from 1.011 to 1.008. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [September 21, 2014, 5:35pm UTC](https://forum.homebrewersassociation.org/t/fermentation-profile-question-for-high-gravity/17695/10 "2014-09-21T17:35:17Z")
> [@jmitchell3](#): > > Racked off the yeast today.  In two days the gravity has dropped from 1.011 to 1.008. In Brew Like a Monk, Stan notes that it can often take as long for the last 10% of attenuation as the first 90% in Belgian beers.  Be patient.