*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Stuck Fermentation Recovery
Reply
 
LinkBack Thread Tools
Old 08-06-2009, 04:19 PM   #1
ipajay
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Acton,ME
Posts: 53
Default Stuck Fermentation Recovery

I recently brewed an IPA OG 1.078 and FG 1.028. The final was measured over several days and never moved, I expected it to drop to at least 1.020. I ended up bottling as fermentation had stopped (10 days in primary, 2 weeks in secondary) but was wondering what do I risk by adding more yeast? My assumption is I would reach the target FG but what about taste? Do the yeast strains need to be consistent?

__________________
ipajay is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2009, 05:11 PM   #2
Schnitzengiggle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Location: Tucson, AZ
Posts: 2,664
Liked 29 Times on 22 Posts
Likes Given: 16

Default

You may not reach you estimated FG depending on the amount of unfermentable sugars in your wort. According to your numbers that is about 62% attenuation, which is a little low (depending on yeast used).

Adding more of the same yeast probably wont make a significant difference, since the yeast stalled or didn't ferment down to where you had expected.

Try rousing your yeast by swirling your fermenter and allowing the temps to rise to about 68-70°, if that doesn't work in itself, add some yeast nutrient/energizer and gently stir with a sanitized stirring utensil, if all else fails then try adding more yeast, preferably a strain with a higher attenuation than your original yeast, however, adding a different yeast strain will definitely impact your flavor profile.

__________________
follow me @ Broken Glass Brewery

Okham's Razor - simplest explanation is usually the correct one.

My DIY Kegerator - My DIY Fermentation Chamber - My DIY Portable Pump Box
Schnitzengiggle is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2009, 06:35 PM   #3
WorryWort
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Vancouver, BC
Posts: 741
Liked 2 Times on 2 Posts

Default

The yeast strains don't have to be consistent, but you should use something neutral for the second addition if needed.

I have never added additional yeast but I heard from White Labs directly that adding yeast to an existing already fermented beer might not work unless that yeast is actively metabolizing sugar. (I.e. make a starter and add when active.) Otherwise you could dump in yeast and it might just settle out immediately and never do anything.

Again - i've never done it, either way, but it's well documented.

__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(
WorryWort 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...finished fermentation...? arover Beginners Beer Brewing Forum 3 04-08-2009 03:05 AM
Stuck Fermentation - I Know... Not another Stuck Fermentation Thread :( Jewrican General Techniques 23 04-07-2009 12:53 AM
Data recovery companies FireBrewer General Chit Chat 25 11-26-2008 08:35 PM
Undercarbed beer recovery Vatechtigger Bottling/Kegging 4 06-08-2008 11:16 PM
Yeast Recovery help? gravity man General Techniques 5 03-20-2008 03:30 AM