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Old 02-08-2010, 11:40 PM   #1
BrownsBrewing
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Default I am baffled

I cant seem to figure this out. I brewed a 10 gallon AG batch with a SG of 1.050. Built up a huge yeast starter fresh from the Wyeast pouch and pitched at bout 72 f. Conical was sterilized properly as well as my aeration stone. O2 went through a filter as well. Had great fermentation for a couple of days then got stuck at 1.025. I built up another starter to try to kick start the fermentation again, but when I opened the fermenter to pitch my wort smelled like puke and had white and green powder floating. Lately Ive had the problem of stuck fermentation quite a bit. I dont know how Im screwing up.

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Old 02-08-2010, 11:47 PM   #2
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All grain or extract?
Fermentation temperature?
Sanitation procedures both fermentation vessel and starter?
Have all the stuck fermentations had signs of infection?

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Old 02-09-2010, 12:02 AM   #3
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All grain as stated
Fermentation temps varied according to the time of day, but nothing drastic
I am a stickler for sanitation
Other stuck ferments have had a nasty sour aftertaste

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Old 02-09-2010, 12:08 AM   #4
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Old or infected soft components like hoses, siphons?

Not that it would cause sour aftertaste but is your thermometer calibrated, too hot in your mash and you could get lesser fermentable sugars, that got me in a tripel once, 8F hotter than the thermometer read and 60% attenutation with the High Gravity. Can you say sweet beer?

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Old 02-09-2010, 12:10 AM   #5
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P.S. I'd by no means consider myself an expert (probably less experience than you actually) but I figured I'd at least take a shot since there weren't replies yet. New eyes can sometimes catch things.

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Old 02-09-2010, 12:27 AM   #6
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Which Wyeast did you use?

How large/many liters was the starter (you state that it was huge)? Was the starter on a stirplate and if so for how long?

How are you transferring the wort into the conical? Pump with tubing from the BK?

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Old 02-09-2010, 12:36 AM   #7
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1084
800 ml
Kettle to an enclosed bucket to conical. Yes I sterilized the bucket and spigot

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Old 02-09-2010, 03:27 AM   #8
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I think you may be underpitching your yeast a bit. With starters, as with other things, its not how big it is, but how you use it. With yeast, its the cell count and not necessarily the starer size that's important. For a 10 gallon batch, you need at least a 1500 ml starter to get the attenuation right, and that's provided that you used a stir plate to stir the starter for a couple of days. Bacteria can grow six times faster than yeast, so an underpitched wort can quickly turn into disgusting slosh. Here's a pretty good article on good yeast culturing practices: http://archive.maltosefalcons.com/tech/MB_Raines_Guide_to_Yeast_Culturing.php

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Old 02-09-2010, 03:36 AM   #9
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How much of that 1500 ml should be slurry?

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Old 02-09-2010, 04:32 AM   #10
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Yeah, I would at least double your starter. I normally pitch a 1800-1900ml starter with Wyeast and have have good results. As to how much should be slurry, I just pitch the entire starter after it has sat on the stir plate for 48 hours. Monanaandy

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