Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Stuck Fermentation Problem?
Reply
 
LinkBack Thread Tools
Old 08-20-2012, 11:32 PM   #11
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Check to make sure your thermometer is accurate. While you might have thought you were mashing at 149F, it could have been higher than that. That would result in a higher FG since you'll have less fermentable sugars in the wort.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2012, 11:46 PM   #12
RBelanger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Aylmer, Ontario
Posts: 47
Liked 1 Times on 1 Posts
Likes Given: 3

Default

How would you guys calibrate a thermometer? with another thermometer...or two? ....Or boiling water?

__________________
RBelanger is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2012, 11:54 PM   #13
RBelanger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Aylmer, Ontario
Posts: 47
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Just checked it in boiling water and it read 211.8-212F for a few minutes.

__________________
RBelanger is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2012, 11:59 PM   #14
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Quote:
Originally Posted by RBelanger View Post
Just checked it in boiling water and it read 211.8-212F for a few minutes.
Depending on your location's altitude, that could be the correct temp. I would also check it against known accurate thermometers at different temperatures. It could have accuracy issues in the mash temp range.

Also, depending on how hard of a boil you have going, you could have an off reading. I've seen my thermometers read higher at harder boils (seen 214 at close enough to sea level to not matter).
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 12:13 AM   #15
RBelanger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Aylmer, Ontario
Posts: 47
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Wow! I tip my hat to you guys! If I only knew half the stuff I learned from this website when I made my first batch of beer.....
Thanks

__________________
RBelanger is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 12:59 AM   #16
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Just checked your elevation. At ~800 ft above sea level, I don't think you'll have any impact on the boil temperature. Still, I would check the thermometer at other known temperatures, or against one that you know is accurate.

Of course, depending on how you mash, and take your readings, you still could have had a higher mash temp.

With an OG of 1.061, as long as the yeast vial was fairly fresh, you should be ok for fermentation. Of course, without knowing how you oxygenate the wort, you could have hampered the yeast there too.

I've gotten into the habit of checking the mash tun temperature a few times during the mash (per hour). I use a thermometer with a pair of thermocouples that stay in the mash (the thermometer sits outside, with a digital display). This allows me to get a better idea of the temperature inside the mash tun without opening it up and letting out heat. The increased accuracy, and better method of getting a reading, has helped a good amount in reaching my desired FG. Of course, making a starter every time also helps. As does oxygenating the wort with pure O2. Things that make better beer, AND are easier on me... WINNING!!!

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 01:23 AM   #17
RBelanger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Aylmer, Ontario
Posts: 47
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Oxygenating the wort may have been my problem although I've oxygenated the same way for the past 25+ batches. Lol, I just wash and sanitize hands, cover the end of the carboy and shake the $hit outta it for quite a while, letting more air in periodically. I should invest in an O2 tanks.

__________________
RBelanger is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 01:30 AM   #18
lk2bru2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 3
Default

Quote:
Originally Posted by RBelanger
I brewed a 60min IPA clone 3 weeks ago and pitched only the vial of yeast into the wort. I know now that I should always make a starter and that most vials actually only have about 25% viable yeast.

The OG was 1.061 and after 3 weeks, the beer is sitting at 1.020. I tasted the sample and it tastes off. The beer fermented at 68F.

My questions are...
1. Is it too late to re-pitch yeast?
2. Will any off flavours that the stressed yeast produce settle out?

Thanks. I hope to deal with this problem asap
Cheers
I waited 4 weeks and no carb...I opened all the bottles and poured them off in a keg...set the co2 and I'll give it a try on Friday. I considered re a lot of things but this was my solution. This beer was to big, to let go,
without a fight.
__________________
lk2bru2 is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 03:36 PM   #19
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,149
Liked 473 Times on 439 Posts
Likes Given: 210

Default

Quote:
Originally Posted by lk2bru2

I waited 4 weeks and no carb...I opened all the bottles and poured them off in a keg...set the co2 and I'll give it a try on Friday. I considered re a lot of things but this was my solution. This beer was to big, to let go,
without a fight.
Hopefully you did not oxidize your beer by pouring it into keg, keep your fingers crossed that you were able to
Purge it out.
__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 03:54 PM   #20
gwdraper4
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Raleigh, North Carolina
Posts: 100
Liked 6 Times on 5 Posts
Likes Given: 32

Default

You could also add some Amylase Enzyme (1 tsp per 5 gallons). It is available at most homebrew stores and it'll kick up a stuck ferementation.

__________________

Life is too short to drink crappy beer@
Kegged: Super Hoppy Red Ale, IPA
Bottle: Barleywine, Belgian Chocolate Red
Fermenting: India Brown, Pale Ale

gwdraper4 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
stuck fermentation eppo Fermentation & Yeast 10 11-11-2011 01:50 PM
When is a Stuck Fermenation a Stuck Fermentation hiphops Fermentation & Yeast 16 06-05-2011 06:57 PM
stuck fermentation? bball3414 Fermentation & Yeast 5 01-15-2011 06:11 AM
Another Stuck Fermentation? Seracer Fermentation & Yeast 10 12-06-2010 03:26 PM
Stuck Fermentation? WolfyJ Fermentation & Yeast 4 10-26-2009 12:29 AM