Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Restarting stuck fermentation
Reply
 
Thread Tools
Old 03-27-2011, 12:17 AM   #1
pegasusherd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Washington, DC
Posts: 16
Default Restarting stuck fermentation

Hello,

I have an IPA in secondary that seems to be stuck. OG/FG per recipe is 1.070/1.012, and I've been hanging around 1.022 for a week or so.

I'd like to re-pitch to see if I can drop the gravity a little bit, so I've made another starter (1 cup DME, 2 pints water). My question is this--should I:

-Pitch the entire volume at high krausen (as I've read some places), or
-Wait until the starter ferments, yeast settles, decant, and pitch

Seems like with the first approach, if the fermentation doesn't get going again, I'm pitching a bunch of sugar in that starter that could ruin the beer. On the other hand, if I wait until the starter ferments and the yeast settles out, then the yeast may not be as active and have a lesser chance to restarting some fermentation.

Advice?

Thanks!


pegasusherd is offline
 
Reply With Quote
Old 03-27-2011, 01:26 AM   #2
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 6,761
Liked 428 Times on 380 Posts
Likes Given: 7

Default

Pitch at high kraeusen. You want the yeast active. The new yeast will consume all the new simple sugars, so don't be concerned about increasing the FG.

BUT ....... depending on the cause of the original stuck fermentation, they may end up stopping at the same place.


Calder is offline
 
Reply With Quote
Old 03-27-2011, 02:59 PM   #3
kanzimonson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Charlottesville, VA
Posts: 2,169
Liked 42 Times on 38 Posts
Likes Given: 2

Default

+1 to pitching active yeast. They're ready to ferment anything that's left in there and they've got the nutrients and health to immediately get going.
kanzimonson is offline
 
Reply With Quote
Old 03-27-2011, 06:41 PM   #4
pegasusherd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Washington, DC
Posts: 16
Default

Thanks guys for the input... I repitched it last night and the carboy is back to bubbling. We'll see how it does.
pegasusherd is offline
 
Reply With Quote
Old 03-27-2011, 08:11 PM   #5
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 8,149
Liked 1140 Times on 928 Posts
Likes Given: 593

Default

If you brewed from extracts, you might have enough unfermentables that you end up at 1.020. It's one of the curses of brewing from extract.
RM-MN is offline
 
Reply With Quote
Old 03-27-2011, 08:16 PM   #6
Demfer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: brighton, ma
Posts: 81
Liked 6 Times on 2 Posts

Default

Try yeast energizer and rousing the yeast that dropped out. I got my saison from 1.020 to 1.008 by doing that.
Demfer is offline
 
Reply With Quote
Old 03-27-2011, 11:13 PM   #7
pegasusherd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Washington, DC
Posts: 16
Default

It is extract -- I did rouse the yeast in the carboy before repitching... I'm going to give it about a week and then take another gravity reading... we'll see how it does... fingers are crossed.
pegasusherd is offline
 
Reply With Quote
Old 05-02-2011, 12:52 PM   #8
BeerEagle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Kent, UK
Posts: 2,583
Liked 92 Times on 92 Posts
Likes Given: 7

Default

Bumped - any luck?
__________________
With sufficient thrust, pigs fly just fine.
BeerEagle is offline
 
Reply With Quote
Old 05-02-2011, 01:17 PM   #9
beergolf
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beergolf's Avatar
Recipes 
 
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,869
Liked 640 Times on 490 Posts
Likes Given: 255

Default

Quote:
If you brewed from extracts, you might have enough unfermentables that you end up at 1.020. It's one of the curses of brewing from extract.
I don't understand why this myth keeps popping up. I do extract w/steeping grain batches all of the time because that is what I am set up for at this time. If the beer is not finishing then it is probably some other problem, not the extract. By telling someone that the problem is an extract curse does not help them understand what caused the problem. It could be a yeast problem, aeration problem or fermentation temp problem.

I have done almost 20 extract batches and never had one finish higher than 1.016. I did a Belgian Tripel that finished at 1.012 from 1.081. I had a Saison that finished at 1.005. All of my IPA's and wheat beers finish in the 1.012-1.015 range.
beergolf is online now
 
Reply With Quote
Old 05-04-2011, 07:37 AM   #10
pegasusherd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Washington, DC
Posts: 16
Default How it turned out

So after repitching, I basically added 0.5% ABV... not as much as I had hoped, but a reasonable change. IPA actually turned out pretty well...finished at 6.25% instead of in the 7's, but oh well.


pegasusherd is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When is a Stuck Fermenation a Stuck Fermentation hiphops Fermentation & Yeast 16 06-05-2011 06:57 PM
Stuck Fermentation nsean Fermentation & Yeast 4 03-11-2011 03:32 PM
When is a stirplate starter at "high krausen" for restarting stalled fermentation? bigbeergeek Fermentation & Yeast 2 02-24-2011 11:52 PM
Stuck fermentation MG1602 Fermentation & Yeast 10 02-06-2011 02:32 PM
Help with stuck fermentation Blackhawkbrew Fermentation & Yeast 3 03-13-2010 01:58 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS