New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 4 weeks and only at 1.030… bottling at high gravity




Reply
 
LinkBack Thread Tools Display Modes
Old 10-07-2007, 08:37 PM   #1
Twilight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 11
Default 4 weeks and only at 1.030… bottling at high gravity

My first brew is not going as smoothly as I would like. It was stuck at 1.030 so I pitched some Nottingham 4 days ago and nothing happened, it is still at 1.030. I am going to bottle it this Tuesday which will make it 4 weeks. Anyone have any similar experiences? How did you beer turn out?

Thank You



__________________
Twilight is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2007, 08:40 PM   #2
Orpheus
Feedback Score: 0 reviews
 
Orpheus's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Maryland 'burbs of Washington, D.C.
Posts: 2,364
Liked 12 Times on 9 Posts

Default

Twilight,

What is the recipe and what was the original gravity? It's certainly high right now. Have you taken a taste? Was it sweet? We'll need this information to really help you.



__________________


Orpheus is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2007, 10:41 PM   #3
Twilight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 11
Default

4.7# light DME
1# dark DME
0.5# crystal 40
Wyeast 1099
OG around 1.055
5+ gallons

At first I thought weak yeast and temperature flocculation’s stalled my brew now I am starting to think it’s the DME. I put half of the DME in at the end the other half at start, I had A long boil waiting for a hot break to occur but that never really happened, then I started boiling the hops, total boil time was around 2 1/2 hours for the first half of the extract, could this long boil cause some of the sugar to become unfermentable?

Yes I tasted the beer and it was not overly sweet at all, it was more bitter then sweet.

__________________
Twilight is offline
 
Reply With Quote Quick reply to this message
Old 10-07-2007, 11:26 PM   #4
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,826
Liked 199 Times on 110 Posts

Default

you're at less than 50% attenuation. the dme didn't cause that. looks like you've got a stalled fermentation.

if you put that into bottles now, they will likely explode.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 04:15 PM   #5
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

Quote:
Originally Posted by DeathBrewer
if you put that into bottles now, they will likely explode.

I would go as far as to say the WILL explode....no "if" about it. maybe a complete lack of oxygen stunted the original yeast and of corse the new packet had no oxygen to get going either.

I dunno but I would not bottle it.
__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 05:24 PM   #6
Beerthoven
Feedback Score: 0 reviews
 
Beerthoven's Avatar
Recipes 
 
Join Date: May 2007
Location: Cary, NC
Posts: 2,172
Liked 11 Times on 10 Posts

Default

Maybe someone can walk me through this...if the yeast are not able to use up the sugars that are there now, why would they suddenly start to do so once in the bottles?

The small amount of priming sugar alone should not lead to bottle bombs.

If the priming sugar "kicks starts" the yeast and gets them going, then how come I never hear about adding extra sugar to the carboy as a solution for stuck fermentations?

Just wondering.

If it were me, I'd aerate the beer really good, pitch properly rehydrated dry yeast (like Nottingham), keep it in a warm place, and see what happens. Yes...aeration may lead to off flavors eventually, just make an effort to drink the beer fast.

__________________

Primary/Secondary: #105 APA, #106 American Wheat

Kegged: #102 Brown, #103 Red, #104 ESB

Planned: IPA, Northern English Brown


Last edited by Beerthoven; 10-08-2007 at 06:14 PM.
Beerthoven is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 07:52 PM   #7
jdoiv
Feedback Score: 0 reviews
 
jdoiv's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Nashville, TN
Posts: 1,149
Default

I would gently shake or swirl the fermenter to try and revive the sleepy yesties. Chances are you'll see the gravity drop in less than a week. Do not move it out of the primary.

__________________
Drinking on the keg: BPA, Brown Ale, Dry Mead, Wee Heavy aged on Oak, CAP
Drinking in the Bottle:
Conditioning:
Fermenting:
Planning:
jdoiv is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 07:57 PM   #8
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,035
Liked 479 Times on 294 Posts
Likes Given: 157

Default

Did you happen to use Laaglanders DME?

Did you aerate the crap out of the wort prior to pitching the yeast?

What temp is the beer sitting at right now?

__________________

*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 08:01 PM   #9
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,394
Liked 340 Times on 281 Posts
Likes Given: 92

Default

Do the easy things that won't cause damage first.

Raise the ambient temps (high temps are an issue primarily during the beginning of fermentation, you can get away with higher temps a little bit more later on).

Swirl the carboy, get the yeast back in suspension.

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 10-08-2007, 10:36 PM   #10
malkore
Feedback Score: 0 reviews
 
malkore's Avatar
Recipes 
 
Join Date: Jun 2007
Location: Nebraska
Posts: 6,922
Liked 32 Times on 30 Posts
Likes Given: 9

Default

Quote:
Originally Posted by brloomis
Maybe someone can walk me through this...if the yeast are not able to use up the sugars that are there now, why would they suddenly start to do so once in the bottles?
mainly because mixing everything up racking to a bottling bucket is very likely to kick start fermentation again. and then...pop...fizzzzzzzzz.


Actually I read something today that indicated adding alpha amylase may help the situation. that the original extract may have been more unfermentable than fermentable sugar content, and the enzyme addition might fix it after a couple days it'll ferment through...though it might end up a bit on the dry side.


__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10
malkore is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling high gravity--need extra yeast? eaglehoo Bottling/Kegging 12 04-24-2012 09:03 PM
Final Gravity seems a little high after a couple weeks. middleofnowhere Beginners Beer Brewing Forum 5 07-05-2008 10:20 PM
bottling high gravity home brew cheezydemon Bottling/Kegging 20 06-15-2007 01:27 AM
After two weeks, my gravity is too high. More yeast? drmojo Beginners Beer Brewing Forum 3 02-17-2007 02:46 PM
Bottling high gravity brews gyoder Bottling/Kegging 2 02-01-2007 01:59 PM