Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Possible Stuck Fermentation
Reply
 
Thread Tools
Old 01-31-2011, 06:15 PM   #1
rwashko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Chicago, IL
Posts: 17
Default Possible Stuck Fermentation

Less than a week ago I brewed my first all grain recipe. According to my software the OG should have hit at 1.067 (Actual: 1.065) and FG was estimated at 1.017. The fermentation took off rapidly for two days followed by slowing drastically. I checked the gravity when it slowed down and again today (4 days later) and both times I found a gravity of 1.025.

Today, about 5 hours ago I started an experiment that I don't know whether or not it is valid. I hydrated champagne yeast and pitched it into the cylinder I was taking gravity readings off of (roughly 3/4 cup). I put the mixture into a freezer bag with a lot of air and I shook it vigorously to aerate. I then squeezed all the air out of the bag and let it sit. Four hours later there is no CO2 that has accumulated. I took this to mean that there is no more fermentable sugars in the sample, but I'm not certain that this is valid means to say for sure.

The batch is a quite tasty milk stout that I REALLY don't want to give up on, but I also don't want to wake up to 48 exploded beer bottles when the fermentation decides to take off in a couple weeks. Any ideas?

I should mention two things: Being a beginner, I started the mash at 160 F when it was supposed to be 151 F. I quickly brought it down to 156 F where it stayed for the rest of the mash. Also, I'm not overly confident in how well I aerated when I initially pitched, all I did was splashed around on the surface with my paddle for a few minutes, working up a pretty substantial froth.

Thanks in advance for any nuggets of wisdom!



rwashko is offline
 
Reply With Quote
Old 01-31-2011, 06:21 PM   #2
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,299
Liked 1283 Times on 855 Posts
Likes Given: 599

Default

If your mash was too hot, you'll end up with a less fermentable wort, exactly like you seem to have. I don't think you have a stuck fermentation, but a fermentation that is finished. 8 points isn't too far to be off by for your first AG. Leave it on the cake to clean up for a while more, and then bottle. A little extra body in a stout won't be a bad thing.


MalFet is offline
 
Reply With Quote
Old 01-31-2011, 06:23 PM   #3
DannPM
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: KC Area, KS
Posts: 1,829
Liked 23 Times on 20 Posts
Likes Given: 34

Default

Mashing at 161 and then cooling to 156 probably created some long chain dextrins which the yeast couldn't break down, raising final gravity if I had to guess man
__________________
Time to have some fun
DannPM is offline
 
Reply With Quote
Old 01-31-2011, 06:49 PM   #4
rwashko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Chicago, IL
Posts: 17
Default

I was hoping it had something to do with the high temp. Thanks so much for the feedback!
rwashko is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stuck fermentation jeremyx All Grain & Partial Mash Brewing 4 10-01-2009 03:04 PM
Stuck fermentation? tetrylone All Grain & Partial Mash Brewing 13 12-19-2008 01:31 PM
I think my fermentation is stuck!!! fat x nub All Grain & Partial Mash Brewing 4 08-13-2008 08:14 PM
Stuck Fermentation - Tried Everything.. MriswitH All Grain & Partial Mash Brewing 18 12-24-2007 03:58 PM
Stuck Fermentation beerfan All Grain & Partial Mash Brewing 34 06-06-2006 03:03 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS