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-   -   2 weeks in primary, still at 1.030 (http://www.homebrewtalk.com/f39/2-weeks-primary-still-1-030-a-331155/)

BFitch 05-25-2012 10:14 PM

2 weeks in primary, still at 1.030
 
So my beers been in primary for 2 weeks. I checked it last week and I was at 1.030. Checked it again today and it's still at 1.030. I'm thinking my yeast tapped out. This is my first batch, anyone have any suggestions?

yeastluvr 05-25-2012 10:18 PM

What yeast did you use? What temperature are you fermenting and what was your starting gravity. Unless one of the above is way out of whack, your yeast may have gone on strike and you might need to re pitch.

LLBeanJ 05-26-2012 12:33 AM

Are you, by any chance, using a refractometer?

Genjin 05-26-2012 12:37 AM

Did you sample it? Does it taste sweet? And the other questions from above :)

SwampassJ 05-26-2012 12:47 AM

Quote:

Originally Posted by BFitch (Post 4117208)
So my beers been in primary for 2 weeks. I checked it last week and I was at 1.030. Checked it again today and it's still at 1.030. I'm thinking my yeast tapped out. This is my first batch, anyone have any suggestions?

Are you using a refractometer or a hydrometer? If a hydrometer have you checked it in water to see if it reads at or damn near close to zero at 60ish degrees?

What kind of yeast did you use? What was your recipe? How old was the yeast?

BFitch 05-26-2012 12:53 AM

It's California ale yeast. Temps are around 66-68. Starting gravity was 1.050 and I'm using a hydrometer. Just checked it an it's reading right.

BFitch 05-26-2012 12:53 AM

And yes, it tastes sweet

SwampassJ 05-26-2012 01:18 AM

Quote:

Originally Posted by BFitch (Post 4117529)
It's California ale yeast. Temps are around 66-68. Starting gravity was 1.050 and I'm using a hydrometer. Just checked it an it's reading right.

How old was the yeast? Do you remember the date from the package? Can you get another packet and try pitching that in? What was the recipe? How much malt and what and how much steeping grains?

DrummerBoySeth 05-26-2012 01:20 AM

It would appear that your fermentation is "stuck" (the yeast has gone dormant). How did you aerate the wort before pitching the yeast, and what temperature was the wort when you pitched? Is this an extract recipe?

To fix the problem, you could try increasing the temperatures into the low 70's for a few days and see what happens. You may have to prepare a new batch of yeast and re-pitch fresh yeast if the activity does not pick up.

BFitch 05-30-2012 02:34 PM

ok sorry a long weekend got in my way, but im back on track now. this is an extract recipe, off the top of my head i dont remember the recipe but it had 2 cans of LME in it. when i aerated the wort, i poured it back and for between the bucket and pot a bunch of times. i think my best bet is to repitch. when i do that, do i stir the yeast back in? i dont want to oxidize any thing.


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