Piotr

Recipes 

I have a doppelbock on WLP 833, it fermented from 1.080 only to 1.036.
I tried simple tricks like rousing the yeast, rising temperature, but it is dead stuck.
Now i have two options:
- accept it and get sweeter beer or
- add new yeast starter, the same or different yeast.
I have several Wyeast lager strains, best attenuator seems to be Bohemian Lager. Or - I can use American Ale yeast and finish fermentation in room temperatures.

What is your advice?

TheJadedDog

Recipes 

Personally I would get some more of the same yeast and just re-pitch.

__________________
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

SeldomSeen

Recipes 

What about some yeast energizer?
I had a stuck fermentation with my Imperial stout, repitched, and got nothing.
I added 1 cup of sterilized water with 2.5 tsp of yeast energizer to the mix and the fermentation took off about 24 later.

__________________
James
Secondary: Oud Bruin ale.
Kegged: Baltic Porter
Kegged: CDA
On deck: AleSmith ESB clone

cactusgarrett

Recipes 

Did anything ever come from this Piotr? I'm curious, as I have what I believe to be a stuck Dopplebock as well. 1.085 -> 1.027 at 50F. I'm trying to determine the best next-step.

__________________
~~ Malted barley wants to become beer. ~~

Piotr

Recipes 

Alas, nothing.
The CaliAle starter I pitched into doppelbock didn't start working at all.

I had similar situation with Baltic Porter. This time the fermentation re-started, airlock was bubbling lightly some 7-8 days, but there was no significant change in gravity. I think I have to change mashing scheme of those beers.

cactusgarrett

Recipes 

What temp did you sac rest at, and what was your grainbill, if you don't mind me asking?

__________________
~~ Malted barley wants to become beer. ~~

sirsloop

Recipes 

I'd drop in a packet of nottinghams and let that finish the job clean.

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Piotr

Recipes 

It was a recipe from JZ book:

Weyermann Munich II - 6.35 kg
Weyermann Pils - 1.81 kg
Caramunich III - 0.9 kg

single infusion 68-69*C (154-156) 1 hour + mash out

it should ferment down to 5.5 Plato, but stopped at ~7.5 Plato.

I measured the gravity using refractometer, there is a chance it makes bigger error with such non-standard gravity beers:
I had german pilsener which, according to refractometer fermented to 0.5 Plato, but hydrometer shows almost 2 plato. Similar problem with Saison - refractometer says 2.5 Plato, hydrometer 3.5
Now the beer is lagering, I don't want to disturb it, but while bottling, I'll check the gravity with good hydrometer.

EDIT:
have a look at this thread:
http://www.homebrewtalk.com/f36/poor-attenuation-munich-malt-97543/
Keiser gave me some advice about mashing this beer