wintermute2
Well-Known Member
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?
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?