ptjusa2000
Member
Im trying to decide whether or not I have a stuck fermentation and if so what to do about it. Soliciting input from anyone who thinks they know whats going on and how to fix it. If I left any critical info out below please ask me for it. Im definitely no expert at brewing but have had no fermentation issues in the 1 ½ years since I started
until now.
Background data:
First time using my new 15gal Speidel fermenter for a 10+gal batch. Up to now Ive used to 6gal fermenters with no issues. I have not seen a single bubble come through the airlock of the Speidel although I can see and smell the beer fermenting. Ive checked for leaks and dont believe I have any since I can get the level of the sanitizer in the airlock to rise by placing the pressure on the walls of the fermenter
OG read 1056.
Yeast starter made with two WL East Coast Ale vials, one vial per one gal jug with two stages (no stir plate). Each consisting of a 1st stage: 1qt w/ ½ cup amber DME; 2nd stage: 1qt w/ ½ cup amber DME
After a few days I put the yeast starters in the fridge for about 3 days until I was ready to pitch. Pitched in my 61 deg F basement brew closet into 72 deg F wort after oxygenating the wort for about 3min with pure O2. To avoid the wort getting too cold I strapped up a brew belt and set the space heater to 72 deg F and went to bed. Upon my first inspection approximately 14hrs later I had a high krausen and strong odor of fermenting beer but stick-on ferment thermometer read 78 deg F so I immediately unplugged brew belt and turned down space heater to 68 deg F. fermenter temp has settled to about 72 deg F for the last 2+ days. I've just completed day 4 have yet to see a bubble exit the airlock. There's about an inch of Krausen on top of the beer, the smell of fermenting beer is noticably weaker. The ferment thermometer is at 72 deg F with a 68 deg F room temp in the brew closet. So it would seem like something is going on in the fermenter but Ive got a sneaking suspicion its stuck since no air bubbles. Perhaps the first 14hrs of fermentation were so vigorous that activity dropped off dramatically?I really dont know whats going on or what to do (stir it up, repitch, leave it alone and be patient).
Background data:
First time using my new 15gal Speidel fermenter for a 10+gal batch. Up to now Ive used to 6gal fermenters with no issues. I have not seen a single bubble come through the airlock of the Speidel although I can see and smell the beer fermenting. Ive checked for leaks and dont believe I have any since I can get the level of the sanitizer in the airlock to rise by placing the pressure on the walls of the fermenter
OG read 1056.
Yeast starter made with two WL East Coast Ale vials, one vial per one gal jug with two stages (no stir plate). Each consisting of a 1st stage: 1qt w/ ½ cup amber DME; 2nd stage: 1qt w/ ½ cup amber DME
After a few days I put the yeast starters in the fridge for about 3 days until I was ready to pitch. Pitched in my 61 deg F basement brew closet into 72 deg F wort after oxygenating the wort for about 3min with pure O2. To avoid the wort getting too cold I strapped up a brew belt and set the space heater to 72 deg F and went to bed. Upon my first inspection approximately 14hrs later I had a high krausen and strong odor of fermenting beer but stick-on ferment thermometer read 78 deg F so I immediately unplugged brew belt and turned down space heater to 68 deg F. fermenter temp has settled to about 72 deg F for the last 2+ days. I've just completed day 4 have yet to see a bubble exit the airlock. There's about an inch of Krausen on top of the beer, the smell of fermenting beer is noticably weaker. The ferment thermometer is at 72 deg F with a 68 deg F room temp in the brew closet. So it would seem like something is going on in the fermenter but Ive got a sneaking suspicion its stuck since no air bubbles. Perhaps the first 14hrs of fermentation were so vigorous that activity dropped off dramatically?I really dont know whats going on or what to do (stir it up, repitch, leave it alone and be patient).