made a Tripel 2 weeks ago, using liquid (6lb) and dry extract(5lb). OG was 1.0855.
Pitched smackpack of Wyeast 3787 (I know should’ve made a starter).
Fermented in basement with temperatures between 65F and 70F.
After two weeks (yesterday) transfer to secondary and I sampled the gravity.
It is now at 1.030 which surprised me (still high).
Should I expect the gravity to continue to go down?
Is under-pitching the reason of the low attenuation of the brew?
Moved the secondary to our living room, close to radiator, perhaps a bit higher temps can help?
Would love to get some suggestions.
Underpitching is a big reason. Another reason is that you used all extract an no sugar. Sugar is typical and is pretty much always used in tripels. In addition, extract is usually high in unfermentables and needs sugar to bring down the FG. Finally, 2 weeks is not a lot of time for a tripel. I’d add more yeast and give it another 2-3 weeks, keeping in mind that without sugar it will finish higher than normal.
Contrary to what Dave and the other guys say, I don’t find 3787 all that finicky and I use it a lot. And you really did underpitch. For that beer I would have made a 3 qt. starter.