Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Porter is stuck, what else can I try?

Reply
 
LinkBack Thread Tools
Old 12-14-2009, 12:01 AM   #1
atromic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Vermont
Posts: 118
Default Porter is stuck, what else can I try?

Brewed Ed's Porter on 11/14/09 O.G.=1.067... It started with a massive blowoff, and continued fermenting at 68 deg for almost 2 weeks. To my surprise when I checked the SG 13 days later it was only down to 1.030. I warmed it up to 71, roused the yeast (several times) and let it sit for a week... No change in FG.

Finally yesterday I bottled my pale ale which used the same DME, and same batch of notty as my porter. It went from 1.059 to 1.012 in 3 days, so I figured racking the porter onto the cake would be a sure thing.

I warmed the porter back up to 68 (it had been sitting at 60 deg for about a week) and racked it onto the cake. I started seeing airlock activity within a few hours. The airlock was no longer bubbling when I woke up this morning, and when I took a gravity reading ~30 hours after racking the gravity had only dropped to 1.028.

Is there anything else I can do? I'm sure I aerated it sufficiently, and my technique is pretty consistent at this point, so I can't think of anything that I would have done wrong... Especially when a beer I made 6 days later using the same ingredients attenuated so well. This was a very expensive brew, and right now I have a very very sweet, high calorie, medium alcohol porter

Here is the recipe:
6.5 lb DME
1.5 lb chocolate
0.5 lb flaked barley
.25 lb black patent
.06 lb roasted barley
0.5 lb malto-dextrine
11g Nottingham

__________________
Primary'd :
Cran+Razz Apfelwein, Graff, Oatmeal Stout
1 gal. test batches:
Pear Wine, Apfelwein, White Grape + Peach Wine

Bottle'd :
Ed's Robust Porter, This is my Haus Ale, Gone in 60 Seconds IPA, Hooked on ESB, Apfelwein
atromic is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 12:04 AM   #2
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,292
Liked 30 Times on 27 Posts
Likes Given: 8

Default

Sometimes they stick and you can try a bazillion things.

The best bet is to brew another batch of something and when it is done, rack the porter back onto that yeast cake.

Simply adding another smack pack or pack of nottingham isn't enough to do it.

There are some threads on here in regards to Nottingham specifically. They had a run of bad yeast that wouldn't ferment down all the way. You may have got stuck with some of it.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 12:09 AM   #3
atromic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Vermont
Posts: 118
Default

Quote:
Originally Posted by McKBrew View Post
Sometimes they stick and you can try a bazillion things.

The best bet is to brew another batch of something and when it is done, rack the porter back onto that yeast cake.

Simply adding another smack pack or pack of nottingham isn't enough to do it.

There are some threads on here in regards to Nottingham specifically. They had a run of bad yeast that wouldn't ferment down all the way. You may have got stuck with some of it.
That's exactly what I did. I pitched it onto a yeast cake yesterday that attenuated 79%, and it only dropped .0002. I guess I might be jumping the gun a bit on this one, but I have a sneaking suspicion that it will still be 1.028 when I check again tomorrow.
__________________
Primary'd :
Cran+Razz Apfelwein, Graff, Oatmeal Stout
1 gal. test batches:
Pear Wine, Apfelwein, White Grape + Peach Wine

Bottle'd :
Ed's Robust Porter, This is my Haus Ale, Gone in 60 Seconds IPA, Hooked on ESB, Apfelwein
atromic is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 12:25 AM   #4
bkov
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: jersey
Posts: 1,008
Liked 7 Times on 7 Posts

Default

can try half a teaspoon of AE

__________________
bkov is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 02:24 AM   #5
atromic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Vermont
Posts: 118
Default

Well, it appears that I have been Revy'd. When I took a peak into the closet to check out my new apfelwein the porter was bubbling again at a couple times a minute.

I guess the seal broke sometime after I went to bed last night, and the co2 was leaking around the lid instead of out the airlock. Have I learned my lesson? Probably not.

__________________
Primary'd :
Cran+Razz Apfelwein, Graff, Oatmeal Stout
1 gal. test batches:
Pear Wine, Apfelwein, White Grape + Peach Wine

Bottle'd :
Ed's Robust Porter, This is my Haus Ale, Gone in 60 Seconds IPA, Hooked on ESB, Apfelwein
atromic is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 03:41 AM   #6
planenut
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
planenut's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Hanahan, SC (North Charleston)
Posts: 536
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by bkov View Post
can try half a teaspoon of AE
Does Amylase Enzyme have to be added during the mash or will it help on a stuck fermentation at 1.020?
__________________
planenut is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 04:16 AM   #7
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,292
Liked 30 Times on 27 Posts
Likes Given: 8

Default

Few people have luck with Amylase Enzyme (aka Beano). It will definitely start breaking down more sugars, but once it gets going about the only way to kill it is to heat it up. This will affect flavor, and if you bottle kill the yeast.

Did it once. Big Mistake.

__________________

Make Beer, Not War.

McKBrew is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 05:16 AM   #8
bkov
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: jersey
Posts: 1,008
Liked 7 Times on 7 Posts

Default

Amylase Enzyme is different then beano.
AE stops at a certain point depending how much is used. Beano never stops

__________________
bkov is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2009, 06:07 AM   #9
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,292
Liked 30 Times on 27 Posts
Likes Given: 8

Default

I stand corrected, had some conflicting information in another thread.

Beano not good.

__________________

Make Beer, Not War.

McKBrew 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
Porter Justice - Imperial Porter - HBT BJCP #3 BOS usurpers26 Porter 12 03-25-2014 11:18 PM
Spruce robust porter/christmas porter? cs2to4 Recipes/Ingredients 1 08-19-2009 10:15 PM
Porter stuck fermentation, even with 2 packets yeast 1.026 greenbirds General Techniques 4 12-07-2008 05:13 PM
Stuck at 1.016, added Roeselare, still stuck Seawolf Recipes/Ingredients 13 07-22-2008 07:16 PM
Rye Porter to enter into BJCP 12B. Robust Porter ? sirsloop Recipes/Ingredients 11 02-13-2008 02:17 PM