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Old 09-06-2005, 12:15 AM   #1
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Default Stuck Fermentation

My first batch to get stuck. A brown ale extract with grains. OG was 1.050 and used White Labs vial on brew day. Everything looked good, nice activity in air lock, descent krausen. After 1wk moved to secondary and was surprised to see gravity of 1.022, but continued to see activity in the air lock so didn't think twice.

2 weeks in secondary and I move to bottling bucket, gravity is still 1.020.

Racked back to a clean and sanitary secondary, made a pint starter with new vial of white labs, next day the starter is roaring so I pitched.

2 days later I'm still at least 1.018. I'm going to check again in a day or two. Pro Mash estimates FG of 1.012.

Anyone ever had a batch that just wouldn't get to your expected FG? What else can I do? When is it ok to bottle?

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Old 09-06-2005, 12:37 AM   #2
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I got the same problem right now. Made a Belgium Wit about 17 days ago. When I racked I still had healthy krausen with airlock activity but wanted to get it off the trub. When racked it was 1.024 with an OG of 1.050; never had that either. Krausen started building up in the secondary; still airlock going and the krausen still hasn't settled. Haven't checked gravity but I'm going to increase the temp a bit (is in ferm chiller @ 68) to see if the wl400 belgium yeast just wants a little warmer environment to finish.

Nutshell no answers for ya but I don't consider adding more yeast. Just don't think thats the issue. Maybe I'll go test the gravity on it but I'll just let it sit until it runs its course. Have to take a sip with the test grab as well. Tasted fine at rack time...

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Old 09-06-2005, 03:03 AM   #3
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I'm down to 1.016. Still 2" krausen on the top . Promash figured 1.012 was optimum. I had intentions on bottling it this coming weekend. May still - depends on how it finishes off but really want that krausen to start to settle...

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Old 09-06-2005, 02:27 PM   #4
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I've just got a little bit of foam on top. Hopefully it's still dropping...

I pulled out the book that came with my starter kit and it give this guidance.

For OG of 1.050, FG estimated by 50 / 3.7 or 13.5 +/-20%

So FG should be between 1.016 and 1.011.

I still have a little bit to go sitting at 1.018

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Old 09-06-2005, 03:38 PM   #5
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Finished gravity is not only dependent on your yeast strain and SG but also on the fermentability of the sugars in your wort.

IE: using Laaglander DME which is highly dextronus and is only 55% fermentable. John Bull LME is also highly dextronous.

These unfirmentable sugars can leave you with a higher finishing SG.

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Old 09-06-2005, 04:01 PM   #6
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Hmm, I'm an all grainer so not sure what my answer to unfermentable sugars would be. 1st wheat beer I've done w/ AG (& belgium yeast). She's chugging along fine though. It'll be beer.

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Old 09-06-2005, 04:19 PM   #7
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If your still firmenting than you're not stuck. It's just taking a long time.

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Old 09-10-2005, 11:01 AM   #8
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i have a problem aswell im currently fermenting an irish ale and it had a S.G of 1.050and a week later its at 1.010 and fermentation is very slow i have now sythoned it into 5 gallon jars with airlocks to see what happens 2 out of 4 are bubbling at a rate of 3 bubbles a minuite but the other two arnt doing anything and the gravity is still 1.010 any hep? p.s i used muntons light spraymalt

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Old 09-10-2005, 12:39 PM   #9
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You're expecting it to go lower than 1.010?

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Old 09-10-2005, 01:39 PM   #10
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Quote:
Originally Posted by desertBrew
I'm down to 1.016. Still 2" krausen on the top . Promash figured 1.012 was optimum. I had intentions on bottling it this coming weekend. May still - depends on how it finishes off but really want that krausen to start to settle...

I'd give it a bit longer. I'd be concerned about bottle bombs if you add sugar yet.
What were the specifics on the yeast? Some don't attenuate as far as others.
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