Advice on stuck(sort of) fermentation

Rhino17 · 12-01-2006, 01:46 AM

Hi all,

I brewed a batch of Papazian's Californian Common, using S-23 yeast. In primary it developed krausen, which fell, so I racked into secondary. It was in secondary for a week+, and then racked into a keg. Before I put the keg on CO2, I measured the gravity, and it was still around 1.040!!! I have had problems before using the malt extract I buy from my only local HBS, so I am assuming there is something wrong with the extract (I has probably been in the store for a very long time).

I must mention that I have done about a dozen AG brews, and have not run into this problem.

After I realized the problem with the brew, I threw in a Beano tablet, and dumped a dry pack of S-23 into the keg. For the last 2 weeks, the keg has been off-gassing, so I have been assuming fermentation is still taking place. But my last gravity reading (yesterday) showed it was still above 1.30. If I open the lid to the keg, I can see numerous CO2 bubbles breaking the surface of the beer/wort.

Do you still think that fermentation is going on, and that this just may take months to finish??? Should I pitch an ale yeast, or repitch more S-23??

This brew has me stumped

Rhino

**Baron von BeeGee** · 12-01-2006, 01:48 AM

Sounds like it's still fermenting...I've had some primary fermentations take up to two weeks to complete. What is your temperature? How do you aerate?

Rhino17 · 12-01-2006, 02:49 AM

Aeration is by shaking the hell out of the carboy. I understand that primary fermentation takes a while, but this beer was brewed 4+ weeks ago.
Is it possible that the extract I used is fermentable, but just very difficult for the s-23 yeast? Fermentation temps are approx. 68F.

Cheers,

Rhino

**Baron von BeeGee** · 12-01-2006, 02:52 AM

The yeast really shouldn't have had a problem at 68F and shaking is fine for aeration. I'm not really sure what the issue is, but it sure sounds stuck and/or awfully slow.

**Orfy** · 12-01-2006, 01:03 PM

What was the Original Gravity at the start of Primary?

dantodd · 12-01-2006, 05:27 PM

Certainly does sound odd. how does it taste?

Ellie-ut · 12-02-2006, 07:09 PM

If you read the following about s-23, you will find it shouldn't be fermenting at anything higher than 59 degrees...perhaps that is your problem

http://www.fermentis.com/FO/EN/pdf/SaflagerS-23.pdf

memphis_hop_head · 12-03-2006, 02:21 PM

have you ever thought of using wyeast 2112? thats what I use for my California common and it likes the 65 degree range.

California Lager 2112 L Wyeast High 67% to 71% 58° to 68° F Produces malty, brilliantly clear beers.