Beer stuck at 1.04, what to do?
- Thread starter ericd
- Start date
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At what temperature do you have it fermenting?
Give the fermenter a swirl (NOT a shake) to rouse the yeast back into suspension and check the gravity again in a couple days.
Give the fermenter a swirl (NOT a shake) to rouse the yeast back into suspension and check the gravity again in a couple days.
efreem01
Well-Known Member
The same thing happened to my Haus Pale ale. I took my thief and stuck it in then swirled up some yeast into suspension. It turns out my parents house went down to 60 degrees a couple of times overnight. That probably did it. A week later the beer went to the final FG with no other modifications required.
I love it when people answer 'room temp'. 
The obvious response being, ok then what is the temp of the room?
If you've tried rousing the yeast then pitching another packet of dry, rehydrated yeast couldn't hurt.
Oh and what was the recipe? You may have a lot of unfermentables that aren't helping.
The obvious response being, ok then what is the temp of the room?If you've tried rousing the yeast then pitching another packet of dry, rehydrated yeast couldn't hurt.
Oh and what was the recipe? You may have a lot of unfermentables that aren't helping.
Evan!
Well-Known Member
Yeah, we need mo' info. MO INFO! MO INFO! Recipe, fermentation temp, did you oxygenate/aerate it initially? I had a double IPA stall out around 1.040. Turns out it was actually just done.
Just for the DME I get 1.094 (or 1.074 with LME). It'd say it's probably done.
Cheesefood
Well-Known Member
That's what you get for mixing the Metric and Standard meaurement systems together.
