The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Techniques > Imperial Stout. Stuck fermentation.

Reply
 
LinkBack Thread Tools
Old 12-15-2008, 07:59 PM   #1
SeldomSeen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Utardia
Posts: 45
Default Imperial Stout. Stuck fermentation.

Hi all.
I think I have a stuck fermentation with an Imperial stout recipe I did.
It's a Brooklyn Brewerey Chocolate Stout clone.

OG was 1.090
FG is supposed to be in to 1.020-1.025 range.
When I Racked from the primary to the secondary (after 2 weeks in the primary) my SG reading was 1.032 @ 64 degrees.
I checked the secondary after a week, and I was still at 1.032 @ 64 degrees..
After 2 weeks.. Again 1.032 @ 64 degrees. Wort tastes VERY sweet.
I am using Wyeast American Ale Yeast 1056. I am at work now so I can't post up the recipe.
I repitched another smack pack of the same yeast on Friday, but I have not seen anything resembling fermentation. Should I have made a yeast starter with aereated wort before repitching?

I will post the recipe when I get home.

__________________

James
Primary: Saison on Brett
Secondary: Oud Bruin ale.
Kegged: None :,(

SeldomSeen is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2008, 08:04 PM   #2
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 201 Times on 112 Posts

Default

this is why you should never rack your beer into a clearing vessel until primary fermentation is FINISHED.

if it tastes sweet, then it probably isn't quite finished (even for an RIS)

you could repitch or throw in some champagne yeast to wrap it up.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2008, 08:12 PM   #3
desertbronze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Posts: 385
Liked 3 Times on 3 Posts
Likes Given: 1

Default

You could try moving the fermenter to an area where the beer can warm up up to the low 70's and then swirl the wort to rouse what yeast is left. That may restart the yeast and get it to finish the job.

If that doesn't work, I would do one of two things.

1) Brew another beer using 1056 and then rack the stout onto the yeast cake.

2) Sanitize a quart jar and visit your local brewpub or microbrewery. Ask them for some yeast slurry. Pitch that into the stout.

In my experience, it takes a lot of yeast to restart a fermentation.

__________________
"You can't drink all day if you don't start in the morning."

Kegged - Where's Waldo Amber Ale
Dry peppering - Jalapeno Wheat
On the fruit - Currant Wheat and Huckleberry Wheat

Primary - FUBAR Weizenbock and Accidental Dunkelweizen

Hops - Centennial, Nugget, Mt. Hood, Cascade, Willamette, Magnum, Chinook
desertbronze is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2008, 05:53 PM   #4
SeldomSeen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Utardia
Posts: 45
Default

here is the recipe I used"


Ingredients

Amount Item Type % or IBU
6.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 46.69 %
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 23.35 %
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 7.78 %
1.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 11.67 %
0.90 lb Chocolate Malt (450.0 SRM) Grain 7.00 %
0.25 lb Wheat, Flaked (1.6 SRM) Grain 1.95 %
0.20 lb Black (Patent) Malt (500.0 SRM) Grain 1.56 %
3.00 oz Goldings, East Kent [4.20 %] (60 min) Hops 24.8 IBU
0.50 oz Cascade [5.50 %] (15 min) Hops 2.7 IBU
0.50 oz Goldings, East Kent [4.20 %] (15 min) Hops 2.0 IBU
0.50 oz Cascade [5.50 %] (5 min) (Aroma Hop-Steep) Hops -
0.50 oz Williamette [5.50 %] (5 min) (Aroma Hop-Steep) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
4.00 oz Malto-Dextrine (Boil 5.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
5.00 gal Salt Lake City, UT Water
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

__________________

James
Primary: Saison on Brett
Secondary: Oud Bruin ale.
Kegged: None :,(

SeldomSeen is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2008, 10:06 PM   #5
SeldomSeen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Utardia
Posts: 45
Default

I checked the SG last night after repitching the yeast last friday.
My SG is 1.030. But I'd chalk the drop in SG to reader error.

I don't think that pitching the beer onto a yeast slurry from the microbrew is a good idea. Just too much potential to contaminate this (expensive) beer.

I was thinking about getting a 'brew belt' to help boost the temp and perhaps pitching a third dose of yeast. But this time using a Safale US-05 and perhaps making a starter with that?

The wyeast shows that it should tolerate up to 10% alchohol which is the target of this recipe. The SG shows that it's a little over 7% right now.

Push comes to shove, I suppose I could make another half batch of this and then pitch the beer onto the yeast cake after that one has finished fermenting.

Thanks for any input.

__________________

James
Primary: Saison on Brett
Secondary: Oud Bruin ale.
Kegged: None :,(

SeldomSeen is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial Stout Fermentation Stuck BtotheG Beginners Beer Brewing Forum 7 09-26-2009 02:56 AM
Imperial Stout Fermentation Temp danielinva General Techniques 5 08-05-2009 08:41 PM
question about imperial stout fermentation 513hooligan All Grain & Partial Mash Brewing 5 09-25-2008 01:47 AM
Stout seems to be stuck in fermentation miatawnt2b General Techniques 4 10-06-2007 02:40 AM
Imperial stout stuck ferment barside laundry All Grain & Partial Mash Brewing 7 07-14-2006 01:41 PM