Was fermenting 70-71 when we had a cold snap and brought my wort temp down to around 66/67 on the 3rd day. Back up to 70 the day after. Could that have made my yeast go dormant and not finish my beer as expected?
What makes you think your yeast went dormant and your beer didn't finish fermenting?
I don't think there's any reason to "fix something" by adding more yeast when quite frankly I don't think there's anything wrong....It's only been going 6 days....I don't even begin looking at my beer's gravitys til it's been 10-12 days. And since I tend to walk away for a month normally I rarely even do that.
During the winter, I ferment in my spare bedroom and we keep the house between 60-65 so the yeast are seeing a 5 degree swing between when we are home and when we are at work. I have yet to have a batch stall out. I recently had a brown (1.060) ferment to 1.020 after 2 weeks, I left it there for another 2 and it ticked away those last 4 points i was looking for to finish at 1.016 (my target). Just give it another couple weeks and you should be just fine.
Occasionally I'll have a batch peter out on me a few gravity points high. I'm usually pleasantly surprised when a gentle rousing of the yeast via rocking or swirling the carboy gets things finished up nicely. However it usually over attenuates a few points on me if I rouse the yeast.
Be sure to review the brewing process if it's all grain. If somethings off you could be out of fermentables and still have a high gravity.
Here's my concern. I have a stout using Irish Ale yeast. Fermenting at 68 degrees. After 1 week, it dropped from OG 1.060 to 1.034. My target is 1.020 (give or take a few points). I let it sit another full week, same conditions. It is STILL at 1.034.
Bubbling stopped after only 4 days, and I read in plenty of places here that when the bubbling stops, it is NOT an indicator that the yeast is done. I get that. But I figured in the last 7 days I should have still seen some gravity change.
So, when do I call it "stuck" and does anyone have any suggestions to kick-start it after 2 weeks in the primary?
Side note: I did sample the test amount I thieved from the fermenter. It tastes good and I would have no reason not to drink it. But I just want to understand what I can change? Seems this is not the first batch that has done this to me recently. I had an Amber stop well short of its FG as well.
Here's my concern. I have a stout using Irish Ale yeast. Fermenting at 68 degrees. After 1 week, it dropped from OG 1.060 to 1.034. My target is 1.020 (give or take a few points). I let it sit another full week, same conditions. It is STILL at 1.034.
I checked the gravity Sat morn with my refractometer and it is still getting lower.
Update: I didn't check gravity today after 8 1/2 days, but I have a drylock (not an airlock) and when I squeezed it, a gush of CO2 escaped. With that said and a krauzen(?) ring still there and yeast flocculating on top, I think I still have fermentation. Glad I didn't add that dry yeast.
I think I am supposed to wait until that yeast drops to the bottom then let them work the bottom for a while. So all is not lost.
Use a hydrometer for readings after you've pitched yeast into the wort. Once alcohol starts being produced, you won't get an accurate reading with a refractometer.
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