Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Fermented 4 weeks - FG still WAY high(???)
Reply
 
LinkBack Thread Tools
Old 11-22-2010, 04:18 AM   #1
BrewGator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Gainesville, FL
Posts: 10
Default Fermented 4 weeks - FG still WAY high(???)

Greetings,

I've browsed these forums for a while, and now, on my first ever batch, have encountered a problem with which i need some experienced advice. Here's the rundown:

Imperial Stout with original gravity of 1.075 (target final gravity 1.015 - 1.017)
Fermented 6 days in food-grade plastic bucket w/ airlock - visible fermentation
Siphoned, filtered and transferred to glass carboy - 13 days secondary fermentation
While transferring to bottling bucket (after washing, rinsing and sanitizing ~50 bomber bottles from the bar i work at), we took our final gravity check just to make sure....

1.039....after nearly 3 weeks. This is in Gainesville, FL....we had a cold front or two, but for the most part its 75 - 80 during the day and 50 - 55 most nights. It was stored in an interior closet.

Everything was religiously sanitized with Five-Star/Io-Star iodine solution, properly diluted.

This was one week ago. On the advice of the local homebrew store (who I am increasingly coming to doubt), I siphoned to a bucket, cleaned and sanitized the carboy, siphoned back and pitched more yeast. Tonight, 6 days later, the gravity has not made a noticeable change.

I simply do not know what to do from this point. The warm, uncarbonated product tastes pretty decent (we sampled the contents of the hydrometer after checking gravity). Is there any way to continue fermentation? Or do I bottle?

An imperial stout with ~4.5% ABV is not an imperial stout at all....

__________________
BrewGator is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2010, 04:35 AM   #2
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 37 Times on 29 Posts
Likes Given: 35

Default

Recipe? Mash schedule?

The temp fluctuations probably freaked the yeast out. I would've just roused the original yeast a few times instead of dumping/repitching. When you pitched the new yeast, did you re-aerate?

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2010, 04:48 AM   #3
BrewGator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Gainesville, FL
Posts: 10
Default

9.90 Malt extract

14 oz british chocolate malt
8oz british roasted barley
4oz british black patent
12oz carapils
all 30min steep @ 155 - 160

willamette hops: 2.5oz 60min 1oz 15min 1oz 5 min

Cooper's Yeast


By temp fluctuations, do you mean between night and day? How can that be prevented?

What do you mean by "roused?"

Each time we siphoned, it seemed to aerate quite a bit...lots of foam. After re-pitched, we also gave a strong stir with the siphon. We had sediment on the bottom of the carboy both times (even though the gravity has not changed much after re-pitching).

__________________
BrewGator is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2010, 04:58 AM   #4
HItransplant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Portlandia
Posts: 1,030
Liked 6 Times on 5 Posts
Likes Given: 6

Default

Quote:
Originally Posted by BrewGator View Post
Greetings,


Fermented 6 days in food-grade plastic bucket w/ airlock - visible fermentation
Siphoned, filtered and transferred to glass carboy - 13 days secondary fermentation
While transferring to bottling bucket.......we took our final gravity check just to make sure....
heres your problem-- you waited to check gravity until after you had filtered your beer... your beer wasnt done.


is that when you repitched?

i would just leave it alone for a while.. dont bottle, see if the repitch of yeast can adapt to your beer, and pick up the fermentation.

maybe someone with more experience can suggest a better way to prep your repitch-- since you arent pitching it into wort at this point.
__________________
Quote:
Originally Posted by BlindLemonLars View Post
It's comfort foam. :D
Quote:
Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D
HItransplant is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2010, 05:03 AM   #5
HItransplant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Portlandia
Posts: 1,030
Liked 6 Times on 5 Posts
Likes Given: 6

Default

oh, and if you are bottling I dont think you should be filtering your beer.

__________________
Quote:
Originally Posted by BlindLemonLars View Post
It's comfort foam. :D
Quote:
Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D
HItransplant is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2010, 05:11 AM   #6
Nateo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Bennett Springs, MO
Posts: 2,055
Liked 37 Times on 29 Posts
Likes Given: 35

Default

Putting the fermenter in a water bath will help keep the temp more constant. I bought a cheapo cooler from target for $20 and cut a hole in the lid for my bucket. My tap water is pretty cold this time of year, so I just empty some water and add more cold water when the temp gets too high. I'll gain about 4-5 degrees over a 12 hour period.

Rousing just means stirring up the yeast that settles on the bottom. You can do this by gently rocking the bucket.

Malt extract isn't terribly fermentable, and you have a fair amount of specialty grains. I'd guess your FG would be more like 1.020-1.025.

When you pitched more yeast, how did you do it? I'd make a 2L starter first and then pitch. You want lots of healthy, active yeast.

__________________

To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Nateo is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2010, 05:18 AM   #7
BrewGator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Gainesville, FL
Posts: 10
Default

When I say filtered, I mean I simply poured the siphon through the mesh that came with the funnel in the kit. I did this between my primary and secondary fermentation. Did I effectively end the fermentation by doing that?

And when I pitched the yeast (either time) I simply poured it into the wort/carboy. I've heard of methods for prepping yeast, but my recipe didn't really specify any method....

__________________
BrewGator is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2010, 05:20 AM   #8
HItransplant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Portlandia
Posts: 1,030
Liked 6 Times on 5 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Nateo View Post
Putting the fermenter in a water bath will help keep the temp more constant. I bought a cheapo cooler from target for $20 and cut a hole in the lid for my bucket. My tap water is pretty cold this time of year, so I just empty some water and add more cold water when the temp gets too high. I'll gain about 4-5 degrees over a 12 hour period.

Rousing just means stirring up the yeast that settles on the bottom. You can do this by gently rocking the bucket.

Malt extract isn't terribly fermentable, and you have a fair amount of specialty grains. I'd guess your FG would be more like 1.020-1.025.

When you pitched more yeast, how did you do it? I'd make a 2L starter first and then pitch. You want lots of healthy, active yeast.

second the water bath to help buffer temp changes.

heres a good link to read BrewGator. might help you now... and later.

CLICK HERE
__________________
Quote:
Originally Posted by BlindLemonLars View Post
It's comfort foam. :D
Quote:
Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D
HItransplant is offline
 
Reply With Quote Quick reply to this message
Old 11-22-2010, 05:34 AM   #9
HItransplant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Portlandia
Posts: 1,030
Liked 6 Times on 5 Posts
Likes Given: 6

Default

Quote:
Originally Posted by BrewGator View Post
When I say filtered, I mean I simply poured the siphon through the mesh that came with the funnel in the kit. I did this between my primary and secondary fermentation. Did I effectively end the fermentation by doing that?

And when I pitched the yeast (either time) I simply poured it into the wort/carboy. I've heard of methods for prepping yeast, but my recipe didn't really specify any method....
I certainly dont mean to be dissrespectful, but I think you need to do some more research on process before your next brew... everything seems out of place.

You shouldnt be pouring your racked beer through the colander, that aerates it (you only want to aerate your cooled wort before you pitch yeast).

here is an abridged chronology of the proper process.

1. make wort (extract, PM, or AG)
2. boil and add hops per schedule
__________________________SANITATION IMPORTANT FROM HERE ON
3. cool wort
4--- TAKE GRAVITY READING
5. rack/pour/dump/move/transfer your wort into the fermenter, preferably with some sort of aeration.
6. pitch yeast
________________________AVOID AGITATION OF BEER FROM HERE ON
7. exercise lots of patience while the yeast turns your wort into beer (how long this takes this will vary greatly, but you are likely to cause more trouble erring on the early side vs. the late side).
8.When you suspect beer may be done---TAKE GRAVITY READING , then, take consecutive readings until they stabilize and remain unchanged for 3 days.... NOW you are ready to rack to secondary, keg, or bottle.
9. Rack to secondary (if indicated) and exercise more patience (if indicated).
10. Rack to bottling bucket with priming sugar (follow appropriate priming sugary preparatory instructions).
11. bottle

it looks like your steps were all out of order... so, Id do some more reading/research. Then write out your plan before your next brew day.. follow it closely.

hope that helps.
__________________
Quote:
Originally Posted by BlindLemonLars View Post
It's comfort foam. :D
Quote:
Originally Posted by EdWort View Post
It's a gentle recipe, so your first time will be enjoyable and memorable. :D
HItransplant is offline
Nateo Likes This 
Reply With Quote Quick reply to this message
Old 11-22-2010, 05:48 AM   #10
BrewGator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Gainesville, FL
Posts: 10
Default

Ok, so if I mistakenly aerated between fermentations, is there any way to save this batch? Will pitching even more yeast into the settled (i.e. not aerated) carboy if I've have no change in gravity in a week? Or do I bottle and risk an explosion?

__________________
BrewGator 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
Black IPA fermented too low! wth DoctorDuvel Fermentation & Yeast 20 11-03-2010 01:18 PM
What if I pitched a starter that never fermented. jonbomb Fermentation & Yeast 7 08-28-2010 01:00 PM
Fermented out in 3 days, wow! xjncoguyx Fermentation & Yeast 55 07-21-2010 08:31 PM
16 Days in, my 1.070 IPA fermented with WY1332.... tamoore Fermentation & Yeast 6 06-03-2010 02:26 AM
under fermented how will it taste? entlebock Fermentation & Yeast 1 01-22-2010 02:57 AM