Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Big beer stalled?

Reply
 
LinkBack Thread Tools
Old 03-17-2010, 04:26 AM   #1
velosim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Seattle
Posts: 44
Liked 1 Times on 1 Posts

Default Big beer stalled?

So lots of topics similar to this that I have seen but still would appreciate some advice. Brewed my first big beer (Old Ale) OG = 1.102 February 6 (2 packets Notty) I racked to secondary on March 7 and took a gravity reading at 1.046. I took another reading 2 days later and it was the same so I prepared a 1 L starter with WLP013 London Ale and pitched on March 13. There have been no signs of additional fermentation and the gravity reading is still 1.046. Fermentation temps were around 70 degrees, up to about 73 during active fermentation for a few days. Should I wait on it (agitate every day), try another yeast infusion or another solution?

I was hoping to add some oak chips soaked in bourbon to it and let it age for another 2 months but not sure when to do that if I am stalled out.

Thanks all.

__________________

Primary: nothing
Secondary: cherry lambic, lager
Kegged: Brandon O's Graff, BB Porter Clone, WITness Protection Program
Bottled: Trappist 3.0, Saison, Big Old Ale (bourbon oaked)

Addicted to homebrewing, not to drinking homebrew, i think...

velosim is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2010, 06:33 AM   #2
mightynintendo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mightynintendo's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Raleigh, NC
Posts: 2,583
Liked 94 Times on 80 Posts
Likes Given: 57

Default

Hmmm... what temp did you mash at? You might just have a lot of unfermentables in your beer. I wouldn't agitate every day or your beer will never clear. You're at about 7.3% ABV though it is going to be really sweet. In general I imagine it will be a very heavy beer but I wouldn't say that's particularly bad. I doubt you're going to ferment much more. For this particular beer I think the longer it ages, the better it will be.

__________________

'Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.'

—Kurt Vonnegut, Breakfast of Champions

mightynintendo is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2010, 06:36 AM   #3
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 23 Times on 22 Posts

Default

Is this an extract beer? Between a low fermentable extract, and a low attenuating yeast, you might be about done.

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2010, 01:49 PM   #4
FreeM80s
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Southern Appalachia
Posts: 437
Liked 4 Times on 4 Posts
Likes Given: 1

Default

you could try amylase...

__________________
FreeM80s is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2010, 03:47 PM   #5
velosim
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Seattle
Posts: 44
Liked 1 Times on 1 Posts

Default

It was all grain, mashed at 155 deg.

13 lbs MO
3 lbs Munich
1 lbs Crystal 120
16 oz. Molassas

So it sounds like the combination of the higher mash temp and maybe the yeast I am probably done. I thought the nottinghan dry yeast would be higher attenuating and I was hoping to have a little lower FG, but thats ok. I am planning on aging it for a while so hopefully everything blends nicely and comes together over time. Thanks guys. Ill try again next time with a lower mash temp and maybe try a liquid yeast with massive starter that is very high attenuating.

__________________

Primary: nothing
Secondary: cherry lambic, lager
Kegged: Brandon O's Graff, BB Porter Clone, WITness Protection Program
Bottled: Trappist 3.0, Saison, Big Old Ale (bourbon oaked)

Addicted to homebrewing, not to drinking homebrew, i think...

velosim is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2010, 04:19 PM   #6
TipsyDragon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: California
Posts: 2,607
Liked 21 Times on 19 Posts

Default

next time mash at around 152F.

__________________
TipsyDragon is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2010, 04:27 PM   #7
mightynintendo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mightynintendo's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Raleigh, NC
Posts: 2,583
Liked 94 Times on 80 Posts
Likes Given: 57

Default

Well that pound of molasses is relatively unfermentable assuming it's dark. 155 is also pretty high but not unreasonably high, but yeah that will contribute to more unfermentables in the beer. Your apparent attenuation is at 53% which is definitely low, but I don't think there's much that can be done now unless you added fermentables to the beer which i highly discourage. Let this bad boy age. It's going to be awesome.

It will probably make a good digestif.

__________________

'Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.'

—Kurt Vonnegut, Breakfast of Champions


Last edited by mightynintendo; 03-17-2010 at 04:31 PM.
mightynintendo is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2010, 05:20 PM   #8
FreeM80s
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Southern Appalachia
Posts: 437
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Quote:
Originally Posted by velosim View Post
So it sounds like the combination of the higher mash temp and maybe the yeast I am probably done. I thought the nottinghan dry yeast would be higher attenuating and I was hoping to have a little lower FG, but thats ok. I am planning on aging it for a while so hopefully everything blends nicely and comes together over time. Thanks guys. Ill try again next time with a lower mash temp and maybe try a liquid yeast with massive starter that is very high attenuating.
enzymes could help you get a few points http://www.brewery.org/brewery/library/enzymes595.html
__________________
FreeM80s is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2010, 05:27 PM   #9
damdaman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Portland, OR
Posts: 497
Liked 16 Times on 13 Posts

Default

+1 on the amylase enzymes. I've tried it out on an extract recipe that finished high, got me another 9 points.

__________________
damdaman is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2010, 08:39 PM   #10
mightynintendo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mightynintendo's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Raleigh, NC
Posts: 2,583
Liked 94 Times on 80 Posts
Likes Given: 57

Default

thumbs up on the enzymes.

__________________

'Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.'

—Kurt Vonnegut, Breakfast of Champions

mightynintendo 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
Help! Have I stalled out? Garrian_Guitars Beginners Beer Brewing Forum 4 01-15-2009 11:52 PM
Question about "stalled" beer... czarethan Extract Brewing 4 08-06-2008 08:20 PM
Has my wheat stalled? Triathlete Beginners Beer Brewing Forum 2 12-13-2007 02:26 PM
I think I stalled FSR402 Beginners Beer Brewing Forum 13 06-11-2007 02:48 PM
Stalled, or not? God Emporer BillyBrew General Techniques 10 10-06-2006 06:48 PM