Stuck ferment GOSH! - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Stuck ferment GOSH!

Reply
 
Thread Tools
Old 03-20-2007, 03:49 AM   #1
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,152
Liked 1622 Times on 1050 Posts



8 days in and my AG stout is stuck at 1.025. It started at 1.55 and I mashed at an average of 153F so I was expecting to get to 1.015 minimum.

7lb 2-row
1lb Flaked Barley
1lb Flaked Oats
1lb Crystal 80
.75 Black Barley
.5 Crystal 120

It tastes pretty good but a little too sweet.

This was the batch that made me think rehydrating dry yeast(Nottingham) is definitely better than dry pitching. I moved the carboy to warmer areas, about 70 ambient and I'm not getting anything.

Repitch? Is this stuff too sweet for even a sweet stout?


__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 03-20-2007, 05:07 AM   #2
Willsellout
 
Willsellout's Avatar
Recipes 
 
Jun 2006
Oregon coast
Posts: 913

dude, stuck even with the aeration system? WTF? Personally a sweet stout is definitely tasty, especially if you have a girl around


Dan


__________________
Disgrunt-Aled Brewery
Primary One-empty
Primary Two-Empty
Secondary One-Empty
Secondary Two-Empty

On Tap: Hobgoblin, Coffee Stout
Bottled: Arrogant Bastard clone, Summit IPA, Apfelwein

 
Reply With Quote
Old 03-20-2007, 05:07 AM   #3
AleHole
Recipes 
 
Jan 2007
Seattle
Posts: 339
Liked 5 Times on 1 Posts


I had this happen to me on a porter. Swirl your carboy around a bit to resuspend the yeast and wait a couple more weeks. It took mine about 6 weeks to finally ferment down to 1.010. This might help.


 
Reply With Quote
Old 03-20-2007, 05:25 AM   #4
FlyGuy
 
FlyGuy's Avatar
Recipes 
 
Jan 2007
Calgary, Alberta
Posts: 3,605
Liked 178 Times on 51 Posts


Quote:
Originally Posted by AleHole
I had this happen to me on a porter. Swirl your carboy around a bit to resuspend the yeast and wait a couple more weeks. It took mine about 6 weeks to finally ferment down to 1.010. This might help.
Yes, I second this recommendation. But do it SLOWLY or your airlock will bubble like mad and almost pop off as CO2 is released from the fermenting wort.

 
Reply With Quote
Old 03-20-2007, 02:02 PM   #5
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,152
Liked 1622 Times on 1050 Posts


Yeah, it's even more frustrating since I do inject pure O2 and my previous tests have shown it to be effective for more complete fermentations. I knew something was up when it hadn't gotten really going in 12 hours. It was my 11th batch ever but my first where I did not hydrate the dry yeast before pitching. It's easy to blame that one variable but that would be faulty logic. I've got half a pouch of Safale 04 that I'm thinking about rehydrating. I'll drop a cup or so of the wort in to see if there are any more fermentables (can't imagine there isn't). If so, I'll dump that yeast in. I don't think there's that big of a diff between Nottingham and S-04.

This is inspiring me to do another aeration experiment with a few more variables like much lower cell count pitching, short burst of 02, extremely long O2 session (to see if too much is too much), etc.
__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 03-29-2007, 04:39 PM   #6
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,152
Liked 1622 Times on 1050 Posts


So I'm 18 days in and the SG is now only down to 1.023. I tried repitching with some S-04 and got nothing out of it. Raised the temps to an even 70F. Nothing. I finally racked to secondary last night and it's not showing any signs of additional fermentation. I'm gonna let it sit for another two weeks to see what happens, but I'm not sure this one is even going to make the keg. Uggh. I mean, I'm not a fan of Stouts in the first place but was hoping to give it some fatherly love and get turned on to them over the course of a 5 gallon batch. If anyone likes sweet stouts, you're welcome to come take a gallon or two off my hands.
__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 03-29-2007, 04:51 PM   #7
zoebisch01
 
zoebisch01's Avatar
Recipes 
 
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts


Bobby, I think in part your high percentage of Crystal malts contributed to the high FG.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

 
Reply With Quote
Old 03-29-2007, 05:04 PM   #8
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
 
Dude's Avatar
Recipes 
 
Jan 2005
Knob Noster, Missouri
Posts: 8,770
Liked 87 Times on 70 Posts


You can add some alpha amylase to it...that'll finish it up. Or beano, essentially the same thing.
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

 
Reply With Quote
Old 03-29-2007, 06:50 PM   #9
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,152
Liked 1622 Times on 1050 Posts


Thanks for the tip Dude, I'll give Beano a shot.

zoe... I agree that could be a factor but beersmith put the estimated FG at 1.014 and I'd assume it accounts for the fermentability of all ingredients. I'd be happy with this if it would just get down to the high teens.
__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

 
Reply With Quote
Old 03-29-2007, 07:02 PM   #10
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


2.25 pounds of mainly unfermentable sugars are probably 10-11 points of the sticky. I don't use beersmith, but it seems like many people have been getting odd results with it.

Be warned: Beano can keep the ferment going for a long time.


__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
stuck ferment? extexan Fermentation & Yeast 1 08-20-2009 11:38 PM
ferment stuck? FEARDIZ Beginners Beer Brewing Forum 13 12-07-2007 03:34 PM
Sometimes a stuck ferment is ... david_42 General Techniques 7 09-29-2007 07:39 PM
stuck ferment? drobbins Mead Forum 7 09-11-2007 03:49 AM
Stuck Ferment? OdinOneEye Cider Forum 1 07-08-2006 04:25 PM


Forum Jump