Stuck Fermentation, how do I proceed? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Stuck Fermentation, how do I proceed?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 08-20-2009, 02:40 PM   #1
ThinkinDavid
Recipes 
 
Jun 2009
Fort Collins, CO
Posts: 90


My carboy has been sitting in the basement in the mid to low 70's. Yesterday I took a reading and it was only at 1.014, so I took it upstairs into my kitchen where it would be a little warmer and swirled her around to stir and wake up the yeast. I was happy to see that there were some signs of fermentation, so I let it sit over night hoping it would have knocked off that extra 4 GUs. Needless to same the gravity did not change. I swirlled it around again and it is showing minor signs of yeast activity. I am wondering if this is a good way to get my yeast to eat up the rest of the sugar, or at least not a bad way. I don't see any reason why they would not be able to celar it to 1.010, there should not be many non-fermentables in there.



 
Reply With Quote
Old 08-20-2009, 02:43 PM   #2
broadbill
Recipes 
 
Aug 2007
Southern Maine
Posts: 3,823
Liked 493 Times on 334 Posts


What was your OG? Has the hydrometer reading been stable for a few days now? It might just be done...

I'm guessing that "activity" you saw after swirling was CO2 being released from the beer and not yeast...



 
Reply With Quote
Old 08-20-2009, 02:48 PM   #3
ThinkinDavid
Recipes 
 
Jun 2009
Fort Collins, CO
Posts: 90

my OG was 1.046. When I swirl it, it reacts a lot like a starter might when you shake it. And yesterday it had that darker core with a lighter outside which I also attributed as yeast activity. But I'm also wondering if it isn't just done.


 
Reply With Quote
Old 08-20-2009, 03:15 PM   #4
PseudoChef
 
PseudoChef's Avatar
Recipes 
 
Apr 2007
West Chicago 'Burbs, IL
Posts: 3,401
Liked 110 Times on 81 Posts


It's not yeast activity, it's just you making all the CO2 come out of solution when you swirl it.

I would say it's done and not going any further. I wouldn't really classify 1.014 when expecting 1.010 as a stuck fermentation. The main factor is what your mash temp was/is or how fermentable the extract you used is.

 
Reply With Quote
Old 08-20-2009, 03:18 PM   #5
ThinkinDavid
Recipes 
 
Jun 2009
Fort Collins, CO
Posts: 90

Thanks guys, I appreciate it. Looks like she's ready for bottlin.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Messed up - How to proceed Forbein11 All Grain & Partial Mash Brewing 6 06-27-2009 07:16 PM
Stuck Fermentation - I Know... Not another Stuck Fermentation Thread :( Jewrican General Techniques 23 04-07-2009 12:53 AM
How should I proceed? cyberbackpacker Beginners Beer Brewing Forum 1 12-28-2008 01:31 AM
How to proceed? jdoyle83 General Techniques 3 03-21-2008 05:54 PM


Forum Jump