Stalled fermentation help?!

chefjeremy · Jan 3, 2014

I'm trying to brew Yoopers Oatmeal Stout. It's been about 4 weeks, and the SG is only at 1.030 The OG was 1.060 and I used US-05. Any suggestions on what my next move should be? Swirl it up and increase the temperature? Any help would be greatly appreciated

rodwha · Jan 3, 2014

I had something similar with my partial mash brown. I overheated my grains.

Did you do any mashing with high temps, or did your fermenting temps get too low?

I added some sugar and gently stirred, which helped bring it down a few more points. But it depends on why it's stuck.

chefjeremy · Jan 3, 2014

Mash temps were all in range. It fermented at 63, which could be on the cool side.

rodwha · Jan 3, 2014

That would be my guess then. I'd give it a gentle stir to try and rouse the yeast.

LLBeanJ · Jan 3, 2014

You're not checking FG with that brand new refractometer you got for Christmas, are you?

rodwha · Jan 3, 2014

And try a temp around 66* to help it. Nothing more than 68*.

chefjeremy · Jan 3, 2014

Ok, I'll warm it up a few degrees and give it a shake. Nope, not a refractometer...just the same hydrometer i've been using for a while now.

chefjeremy · Jan 3, 2014

Thanks for the help!

rodwha · Jan 3, 2014

LLBeanJ · Jan 3, 2014

chefjeremy said:
...Nope, not a refractometer...just the same hydrometer i've been using for a while now.

Good deal. Brew on.

RM-MN · Jan 3, 2014

rodwha said:
And try a temp around 66* to help it. Nothing more than 68*.

Why not more than 68? The fast part of the ferment where off flavors occur has already passed. Now he just wants to encourage the yeast to work a little more. I regularly let my beers warm to the low 70's with no problem at this time in the fermentation.

rodwha · Jan 3, 2014

I normally never let them get above 68*, though, after my 3 weeks of fermentation I'll often pull them from the tub and allow them to come up to room temp for my last week (I give them 4 weeks).

I'm not certain when it's OK beyond maybe 7-10 days. So I just don't do it at all. But I also wasn't exactly certain how much time had elapsed for him.

Stalled fermentation help?!

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