Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Extract Brewing > is it stuck fermenting?
Reply
 
LinkBack Thread Tools
Old 06-06-2006, 04:50 PM   #1
calman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2006
Posts: 97
Default is it stuck fermenting?

My 6 days old primary ale had almost no airlock activity and I racked to secondary. OG was 1.052, SG at the racking time is 1.020. After the racking, there is no bubbles at all in secondary carboy! Is it stuck? If so what should I do?
It is pale ale with WLP002 English Ale yeast. Thanks.

__________________
calman is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2006, 05:02 PM   #2
todd_k
Feedback Score: 0 reviews
 
todd_k's Avatar
Recipes 
 
Join Date: Jan 2006
Location: RVA
Posts: 2,577
Liked 15 Times on 14 Posts
Likes Given: 2

Default

there shouldn't be any airlock activity in the secondary. fermentation should have been completed in the primary, then you rack to the secondary. There may have been a little activity right after the transfer since some of the trub would get mixed up again but there shouldn't have been much.

I only use an airlock for the primary and just have a carboy cap for the secondary.

__________________

Primary:
Secondary:
Conditioning:
Kegged: Smoked Porter

todd_k is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2006, 03:57 AM   #3
calman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2006
Posts: 97
Default

Quote:
Originally Posted by HurricaneFloyd
there shouldn't be any airlock activity in the secondary. fermentation should have been completed in the primary, then you rack to the secondary. There may have been a little activity right after the transfer since some of the trub would get mixed up again but there shouldn't have been much.

I only use an airlock for the primary and just have a carboy cap for the secondary.
But if the fermentation is not done, it should be continuing in secondary, right?
__________________
calman is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2006, 01:13 PM   #4
SteveM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Philadelphia area
Posts: 1,565
Liked 9 Times on 9 Posts
Likes Given: 90

Default

It will continue, but very slowly. Let the yeast do their thing, they won't let you down. Trying to tinker and intervene is more likely to create problems than simply sitting back, relaxing and having a brew.

__________________
SteveM is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2006, 04:10 PM   #5
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

1.020 is a bit high for a pale, but let it sit for two weeks and check it again. If it was fermented near the low end of the temperature range for the yeast, try warming the secondary to the high end of the range. I've had ales where the gravity will hit 1.020 quickly and then take a month or more to hit the target.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2006, 05:27 PM   #6
Somerville
Feedback Score: 0 reviews
 
Somerville's Avatar
Recipes 
 
Join Date: Aug 2005
Location: San Mateo, California
Posts: 205
Default

It sounds like your doing everything right. You don't need to worry about fermentation in the secondary...afterall, that is one reason why you would rack it over--to get the beer off the idle trub.

__________________
Primary
(None)
Secondary
(None)

Bottled
(None)
R.I.P.
Dry Irish Stout #1
German Pilsner #1
American Pale Ale #1
California Ale #1
Dusseldorf Style Altbier #1
Somerville is offline
 
Reply With Quote Quick reply to this message
Old 06-08-2006, 02:37 AM   #7
Shambolic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2005
Location: Melbourne, Australia
Posts: 238
Liked 1 Times on 1 Posts

Default

I have no idea how to reply, because you haven't told us what is in the brew.
If you added 3kg of unfermentable corn syrup, then a final gravity of 1.020 is very low...

__________________
Primary: Empty
Secondary: King Willie Wheatie

Bottled/Drinking:
Common Swill
Stormy Night Porter
Lobrau Amber Ale (Mk. II)
Rain Dog Ale
Quantum Pale Ale

Coming Up:
Maybe a pilsner...
Quantum Pale Ale (Mk. II)
Shambolic is offline
 
Reply With Quote Quick reply to this message
Old 06-08-2006, 03:17 AM   #8
brackbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2005
Location: Lancaster, PA
Posts: 360
Liked 2 Times on 2 Posts

Default

Being an inner-city teacher, my kids will probably tell me to "chillax." I believe this is one of those "Relax. Don't worry. Have a Homebrew." moments. 1.020 is a little high for a pale ale, but let it condition and mellow in the secondary for a week or so and check again. Once I rack to the secondary, I usually let my beers sit for AT LEAST 2 weeks, just to make sure fermentation is complete, let alone for clearing or flavor-conditioning.

__________________
brackbrew 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
Stupid ??? re: stuck fermenting bucket lid EddieWess Equipment/Sanitation 16 01-09-2012 06:34 PM
Stuck Fermentation - I Know... Not another Stuck Fermentation Thread :( Jewrican General Techniques 23 04-07-2009 12:53 AM
stuck GG keg!?!? BasementBrewHaus Bottling/Kegging 1 01-17-2009 10:01 AM
Stuck at .030 plumber All Grain & Partial Mash Brewing 5 12-29-2008 01:16 AM
Stuck at 1.016, added Roeselare, still stuck Seawolf Recipes/Ingredients 13 07-22-2008 07:16 PM