wintermute2

Recipes 

I'm making a Dunkelweizen from a kit put together by the LHBS. OG = 1.052. SG @ 13 days = 1.024

The recipe is as follows

Steeped 20 minutes @ 152 deg. F:
8 oz. chocolate malt
8 oz. Munich malt

Boil 60 minutes:
@ 0 minutes added 6.6 lbs. Breiss CBW Bavarian Wheat LME, 1 lb. Maltodextrin, 0.5 oz. Williamette 4.9% AA
@ 40 minutes added 0.5 oz. Hersbrucker 2.6% AA
@ 60 minutes, flameout, coldbreak down to 70 deg. F in 15 minutes
Transfer to primary
Added a packet of Lallemand Munich Wheat Beer Yeast (rehydrated) into primary
Good airlock action for 7 days. after 13 days it's only at SG = 1.024, recipe calls for FG = 1.012 - 1.015. Tasted bland. I agitated the fermenter a bit at this point.

Is this a stuck fermentation? What do I do about it?

wintermute2

Recipes 

I guess I should mention that it's been sitting in a 64-65 deg F closet. I've done more searching and it seems that increasing temperature might help rouse the yeast. Any suggestions for this? I can't increase the temp of the surroundings. Maybe sit bucket on a heating pad for an hour?

foose212

Recipes 

So I'm having almost the same exact problem, except I have my dunkelweizen in two different carboys. One is still active and the other stopped. I tried heating the stuck one like you mentioned in your post to get it going again, I had some moderate success with it. Problem is I tasted both last night and the one I heated has an off taste to it. If I had to do it over again I would just let it sit. I'm hoping when I bottle it and let it sit some of that off flavor will smooth out. I'm interested to see what others say

ReverseApacheMaster

Recipes 

Shake the **** out of the fermentor.

I don't know if you'll get it much lower with extract and maltodextrin.

wintermute2

Recipes 

Okay, I moved my fermenter to my boiler room, which gets pretty warm when the boiler's running, but can go down to 62 degrees, maybe less. After a few hours, SG = 1.022, which may or may not show activity. I stirred up my yeast cake and smeared some on the (inside) side of the fermenter. Hopefully I didn't oxidize the beer too much. If the beer hadn't tasted so bland the other day, I would have bottled as-is. But then again, the sample I tasted was clear - maybe it'll flavor up with some yeast suspension.

How is this Lallemand wheat yeast that came with the kit? Maybe that's the weak link?

metanoia

Recipes 

FYI, you've got your timing backwards: the minute increments should be counting down so that 60 minutes is when most people start to boil (or at least add hops if doing a 90 minute boil), and 0 minutes is flameout. Just trying to prevent any confusion in the future; mixing up bittering and aroma hops could be an issue in the future otherwise!

__________________
Gertrude Street Brewing
Primary: SMaSHing Bitters [ESB], Hefeweizen
Bottled: Gingerbread Brown Ale, Two Hearted Ale clone
On Deck:

Thinking about racking to a secondary? Read this first.