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-   -   Dunkel stuck at 1030 (http://www.homebrewtalk.com/f163/dunkel-stuck-1030-a-312599/)

BrewJob87 03-13-2012 03:44 AM

1 Attachment(s)
Why will my dunkel not ferment out!!?!? Brewed over 3 weeks ago... Has been at constant 68 to 70 this whole time.. Pls help

michael.berta 03-13-2012 05:36 AM

Looking at your malt bill alone I can see that near 20% of the grist isn't fermentable (carapils, dextrose, chocolate malt). I bet that's it. Also you didn't mention anything about oxygen so yeast so I'm assuming that you may have under pitched and not have oxygenated the wort....

osagedr 03-13-2012 05:47 AM

Yeah you are a little low on the attenuation at under 60%. The above poster noted some potential issues (however it's news to me that dextrose isn't fermentable). Without knowing more about your process, it's impossible to help.

What yeast strain did you pitch, and how much? How was your yeast handled prior to pitching? How old was it?

E-rok 03-13-2012 05:58 AM

sorry to change the subject, but, what app is that on the iphone?

michael.berta 03-13-2012 06:02 AM

Quote:

Originally Posted by osagedr (Post 3886938)
Yeah you are a little low on the attenuation at under 60%. The above poster noted some potential issues (however it's news to me that dextrose isn't fermentable). Without knowing more about your process, it's impossible to help.

What yeast strain did you pitch, and how much? How was your yeast handled prior to pitching? How old was it?

Woops!! For some reason I thought it was lactose....My bad...

corn 03-13-2012 06:15 AM

I have a similar issue with an imperial stout, can additional yeast be pitched to finish it out, our is it best to leave as is?

bigbeergeek 03-13-2012 07:15 AM

Quote:

Originally Posted by corn (Post 3886960)
I have a similar issue with an imperial stout, can additional yeast be pitched to finish it out, our is it best to leave as is?

If you decide to pitch additional yeast, make a big starter and pitch it when the yeast is at high krausen --- that's your best bet and knocking a few points off of the beer. Then again, a forced fermentation test will tell you if adding more yeast will be a waste of your time anyway...

pdxal 03-13-2012 07:18 AM

Yeast?

bigbeergeek 03-13-2012 07:22 AM

Quote:

Originally Posted by pdxal (Post 3887000)
Yeast?

Good question.

corn 03-13-2012 07:31 AM

Quote:

Originally Posted by pdxal
Yeast?

according to my numbers I under pitched yeast. now that fermentation should be complete, I am not hitting my anticipated FG. so I was assuming that it is sure to initially under pitching?


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