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Old 03-20-2007, 04:49 AM   #1
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Default Stuck ferment GOSH!

8 days in and my AG stout is stuck at 1.025. It started at 1.55 and I mashed at an average of 153F so I was expecting to get to 1.015 minimum.

7lb 2-row
1lb Flaked Barley
1lb Flaked Oats
1lb Crystal 80
.75 Black Barley
.5 Crystal 120

It tastes pretty good but a little too sweet.

This was the batch that made me think rehydrating dry yeast(Nottingham) is definitely better than dry pitching. I moved the carboy to warmer areas, about 70 ambient and I'm not getting anything.

Repitch? Is this stuff too sweet for even a sweet stout?

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Old 03-20-2007, 06:07 AM   #2
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dude, stuck even with the aeration system? WTF? Personally a sweet stout is definitely tasty, especially if you have a girl around


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Old 03-20-2007, 06:07 AM   #3
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I had this happen to me on a porter. Swirl your carboy around a bit to resuspend the yeast and wait a couple more weeks. It took mine about 6 weeks to finally ferment down to 1.010. This might help.

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Old 03-20-2007, 06:25 AM   #4
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Quote:
Originally Posted by AleHole
I had this happen to me on a porter. Swirl your carboy around a bit to resuspend the yeast and wait a couple more weeks. It took mine about 6 weeks to finally ferment down to 1.010. This might help.
Yes, I second this recommendation. But do it SLOWLY or your airlock will bubble like mad and almost pop off as CO2 is released from the fermenting wort.
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Old 03-20-2007, 03:02 PM   #5
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Yeah, it's even more frustrating since I do inject pure O2 and my previous tests have shown it to be effective for more complete fermentations. I knew something was up when it hadn't gotten really going in 12 hours. It was my 11th batch ever but my first where I did not hydrate the dry yeast before pitching. It's easy to blame that one variable but that would be faulty logic. I've got half a pouch of Safale 04 that I'm thinking about rehydrating. I'll drop a cup or so of the wort in to see if there are any more fermentables (can't imagine there isn't). If so, I'll dump that yeast in. I don't think there's that big of a diff between Nottingham and S-04.

This is inspiring me to do another aeration experiment with a few more variables like much lower cell count pitching, short burst of 02, extremely long O2 session (to see if too much is too much), etc.

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Old 03-29-2007, 05:39 PM   #6
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So I'm 18 days in and the SG is now only down to 1.023. I tried repitching with some S-04 and got nothing out of it. Raised the temps to an even 70F. Nothing. I finally racked to secondary last night and it's not showing any signs of additional fermentation. I'm gonna let it sit for another two weeks to see what happens, but I'm not sure this one is even going to make the keg. Uggh. I mean, I'm not a fan of Stouts in the first place but was hoping to give it some fatherly love and get turned on to them over the course of a 5 gallon batch. If anyone likes sweet stouts, you're welcome to come take a gallon or two off my hands.

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Old 03-29-2007, 05:51 PM   #7
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Bobby, I think in part your high percentage of Crystal malts contributed to the high FG.

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Old 03-29-2007, 06:04 PM   #8
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You can add some alpha amylase to it...that'll finish it up. Or beano, essentially the same thing.

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Old 03-29-2007, 07:50 PM   #9
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Thanks for the tip Dude, I'll give Beano a shot.

zoe... I agree that could be a factor but beersmith put the estimated FG at 1.014 and I'd assume it accounts for the fermentability of all ingredients. I'd be happy with this if it would just get down to the high teens.

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Old 03-29-2007, 08:02 PM   #10
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2.25 pounds of mainly unfermentable sugars are probably 10-11 points of the sticky. I don't use beersmith, but it seems like many people have been getting odd results with it.

Be warned: Beano can keep the ferment going for a long time.

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