Home Brew Forums > Home Brewing Beer > General Techniques > Stuck Fermentation?
Reply
 
Thread Tools
Old 03-27-2007, 03:09 AM   #1
hialtitude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Missoula MT
Posts: 86
Default Stuck Fermentation?

I brewed this Honey Amber last Mon. and racked it to secondary tonight. I forgot to take a gravity reading until after I racked it (currently drinking barley wine) and saw that it was 1.032 the OG was 1.057. The target OG was 1.040 and FW 1.009. I am obviously way off and it tastes very sweet. Any thoughts/advice? Mabye put it back into the primary for awhile? The airlock stopped bubbling several days ago.

Honey Amber
6.5 lb Amber extract
2 Cups honey
1 lb crystal 10 malt
1.5 oz Hallertauer Hops (bittering)
0.5 oz Hallertaure Hops (aroma)
Wyeast #1056


hialtitude is offline
 
Reply With Quote
Old 03-27-2007, 03:19 AM   #2
Biermann
Reinvented Biermann
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Biermann's Avatar
Recipes 
 
Join Date: Mar 2006
Location: East Peoria, IL
Posts: 1,471
Liked 32 Times on 20 Posts
Likes Given: 1

Default

wow, a lot of possibilities here. . .

I think I'd make sure its at 70 degrees or so, and wait for awhile. It may be slowly going. If it stopped bubbling, are you sure you still have a good air seal?? (I.e., slowly going, but with a small airleak, you don't see the bubbles)

Other thing, was this a first generation yeast? I've had 2nd and 3rd generations stop, then start up again. (Those damned yeasties can be unpredictable).

leastways, I think I'd first RDWHAHB.


__________________
--------------------------------------------------------
On Draft: Old, Stale, Oxidized beer


Holding tanks:Sold
Conical #1:Sold
Bottles: Nichts
On Deck:
Biermann is offline
 
Reply With Quote
Old 03-27-2007, 03:27 AM   #3
hialtitude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Missoula MT
Posts: 86
Default

It was fermented at a low temp., about 62-64. At this point I am wondering if it would be better to let it go in the secondary (current location), or put it back on the yeast cake in the primary and hope it doesn't get too oxidized? Or, option #3, continue to drink heavily and say "it is what it is" and whatever fermenter it's in when I wake up is where it will staY!
hialtitude is offline
 
Reply With Quote
Old 03-27-2007, 03:32 AM   #4
Toilet Rocker
Feedback Score: 1 reviews
 
Toilet Rocker's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Asbury Park, NJ
Posts: 850
Liked 12 Times on 12 Posts
Likes Given: 3

Default

I'd ferment at a warmer temp and take a gravity reading after a few days in the secondary. If it doesn't change much, I'd rehydrate some dried yeast and pitch that. That's a lot of honey to not ferment out.
__________________
I need to find time to brew more often.
Toilet Rocker is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stuck fermentation...finished fermentation...? arover Beginners Beer Brewing Forum 3 04-08-2009 03:05 AM
Stuck Fermentation - I Know... Not another Stuck Fermentation Thread :( Jewrican General Techniques 23 04-07-2009 12:53 AM
Fermentation Stuck Berserker Beginners Beer Brewing Forum 2 12-09-2008 07:45 PM
Fermentation Stuck?? Kbone054 Beginners Beer Brewing Forum 13 11-15-2006 06:49 PM
is it stuck fermentation?? jbcavman Extract Brewing 3 02-01-2006 02:43 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS