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Old 01-14-2006, 03:48 PM   #1
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Default Stalled ferment?

I think something's up. I started my nut brown ale on Christmas Day. Used White labs british ale yeast with a vigorous starter. I put it into my secondary yesterday and it was sweet and low alcohol.

I don't use the hydrometer right, but it started with a 7 percent potential abv and ended up with it reading about 4 and a quarter. Less than 3 percent abv? I hope that makes sense, I used it, I just don't know how to get that gravity number by looking at the numbers on the Hydrometer. it was 70 degrees at the first check, but I didn't get the temp on my second check.

The house has been about 68-70, and I keep it by a window. For some reason, I forgot to keep a thermometer on top of my fermentor, like normal, so I don't know the fermenting temp.

It's in the secondary now, and I purposely stirred up the trub a bit when I transferred. So am I stalled? What should I do? Repitch? Move to warmer room? If it kicks in again, am I going to sorry it's in the secondary?

Please help! I'm trying to relax and have a homebrew, but this is stressing me out.



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Old 01-14-2006, 03:54 PM   #2
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I assume you are getting no airlock activity? And you are reading the abv scale correctly.



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Old 01-14-2006, 05:21 PM   #3
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According to my triple-scale hydrometer, a 7% potential abv is about 1.053, and a 4 would be about 1.030. It does seem like you were stuck. I'd try to pitch some dry yeast in there.

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Old 01-14-2006, 05:54 PM   #4
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Do you think it will be OK in the secondary? I've got some ale yeast.

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Old 01-14-2006, 06:36 PM   #5
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Quote:
Originally Posted by billybrew
Do you think it will be OK in the secondary? I've got some ale yeast.
It'll be OK in the secondary...just be ready for a blowoff if necessary.

And now for something completely different...this BB season is sucking so far.
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Old 01-14-2006, 08:01 PM   #6
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I've never watched a whole lot, except back when MJ was at the top of his game. but now that we've got the Hornets, I've got to say, I'm starting to get interested again.

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Old 01-19-2006, 03:40 AM   #7
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Things are looking up. I repitched on Jan. 14, same day I moved to the secondary. I'm now at 1026. I need to get down to 1012 or 1013. Hopefully I'll make it. Still seems like it's moving slow, huh? Room temp is about 67-68 in the evening and weekends and 60 during the day and at night. I've got one of those programmable thermometers. So if this is affecting my ferment, do you think it's a bad thing, or can I just wait it out?

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Secondary: Blackberry Melomel
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Old 01-19-2006, 03:41 AM   #8
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Quote:
Originally Posted by Cheyco
I assume you are getting no airlock activity? And you are reading the abv scale correctly.
I think I am, I'm at least using the same measurement I used when I started.
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Secondary: Blackberry Melomel
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Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
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Old 01-19-2006, 07:24 PM   #9
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Quote:
Originally Posted by billybrew
Things are looking up. I repitched on Jan. 14, same day I moved to the secondary. I'm now at 1026. I need to get down to 1012 or 1013. Hopefully I'll make it. Still seems like it's moving slow, huh? Room temp is about 67-68 in the evening and weekends and 60 during the day and at night. I've got one of those programmable thermometers. So if this is affecting my ferment, do you think it's a bad thing, or can I just wait it out?
Wait it out.....Your temp sounds fine. You don't want it any warmer or cooler than what you have.
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Old 01-19-2006, 07:42 PM   #10
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Quote:
Originally Posted by Rusty
Wait it out.....Your temp sounds fine. You don't want it any warmer or cooler than what you have.
Hey, what part of Oklahoma?


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Secondary: Blackberry Melomel
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Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

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