Blone
Member
Hey guys, I'm on extract/specialty grain batch #3, all three batches have been stuck. My first batch was a Vanilla Bourbon porter on oak chips that was stuck, but I managed to successfully "un-stick" it by rousing the yeast, and moving it to a warmer temperature.
The second batch is a sweet stout that was stuck, I roused the yeast, nothing, I re-pitched some Nottingham to get it going again, that also did nothing. So I was forced to bottle it rather than throw it out, I bottled it at 1.030, but it was supposed to settle at 1.016-1.020. I made a thread on this beer here: https://www.homebrewtalk.com/f163/still-stuck-after-re-pitch-223007/
Now my third batch which is an English ordinary bitter, is stuck at 1.018, where it should be about 1.012 or lower. I racked it to secondary last week, hoping to wake the yeast up, and still stuck.
The ferm temps have been well within the correct range on all of these beers 69-71 degrees, and each one had the readings taken after about a month in primary (with exception to three weeks for the bitter), so I know I gave the beer plenty of time to ferment. The beers taste great, no infections, sanitation has been thorough, everything done right, I cant figure this out, I'm doing everything to the tee and it is frustrating the hell out of me to the point where I am cursing out loud every time I check the gravity on my beer! What could cause all three of my brews to become stuck!?!
One thing I am curious about is that I have used drinking water (the single gallon bottles you can purchase at the grocery store) for all of these batches, no tap water was used. Could this be my problem? Not enough minerals for the yeast? Thanks!
The second batch is a sweet stout that was stuck, I roused the yeast, nothing, I re-pitched some Nottingham to get it going again, that also did nothing. So I was forced to bottle it rather than throw it out, I bottled it at 1.030, but it was supposed to settle at 1.016-1.020. I made a thread on this beer here: https://www.homebrewtalk.com/f163/still-stuck-after-re-pitch-223007/
Now my third batch which is an English ordinary bitter, is stuck at 1.018, where it should be about 1.012 or lower. I racked it to secondary last week, hoping to wake the yeast up, and still stuck.
The ferm temps have been well within the correct range on all of these beers 69-71 degrees, and each one had the readings taken after about a month in primary (with exception to three weeks for the bitter), so I know I gave the beer plenty of time to ferment. The beers taste great, no infections, sanitation has been thorough, everything done right, I cant figure this out, I'm doing everything to the tee and it is frustrating the hell out of me to the point where I am cursing out loud every time I check the gravity on my beer! What could cause all three of my brews to become stuck!?!
One thing I am curious about is that I have used drinking water (the single gallon bottles you can purchase at the grocery store) for all of these batches, no tap water was used. Could this be my problem? Not enough minerals for the yeast? Thanks!