stuck fermentation...what gives? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > stuck fermentation...what gives?

Reply
 
Thread Tools
Old 07-18-2012, 01:23 AM   #1
smoothlarryhughes
Recipes 
 
Nov 2010
Collegeville, PA
Posts: 109
Liked 1 Times on 1 Posts



So I brewed a flying fish farmhouse summer ale clone on July 4 with a SG of 1.053, 5 gallon batch. I pitched at around 75 degrees wyeast british ale yeast 1098, and fermentation was going after only a few hours. Everything seemed to be chugging along, but a few days ago I checked the gravity and I was only at 1.031, and both yesterday and today I've been at 1.027. It fermented at 68 for 10 days and I brought it upstairs from my basement where it's been at around 70-72 for the past few days.

I'm taking readings with a refractometer. Should I just let it go a few more weeks, or is this done? FG should be around 1.013.

 
Reply With Quote
Old 07-18-2012, 01:35 AM   #2
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 496 Times on 431 Posts


Did you enter the refractometer readings into the spreadsheet (or other software) to offset for alcohol??

Entering the brix equal to what you posted, I get an OG of 13 brix, with an alcohol present 6.8 brix for the latest gravity. That actually translates into an SG of 1.012, which is pretty much your target.

I used "refractobeer" for this (from MoreBeer)... It's a handy one to have, but only works with brix readings.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
Reply With Quote
Old 07-18-2012, 01:36 AM   #3
eobie
 
eobie's Avatar
Recipes 
 
Jan 2012
Mount Holly, NJ
Posts: 205
Liked 14 Times on 6 Posts


Refracts are not accurate when alcohol is present. Use a hydrometer after fermentation begins. Glad to see someone represent flying fish. You from new jersey?

 
Reply With Quote
Old 07-18-2012, 01:42 AM   #4
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 496 Times on 431 Posts


Quote:
Originally Posted by eobie View Post
Refracts are not accurate when alcohol is present. Use a hydrometer after fermentation begins. Glad to see someone represent flying fish. You from new jersey?
Not true, you just cannot use the reading (once alcohol is present) directly from the refractometer. You need to adjust it via software (the easiest way) or do the math to make for the offset. As I already posted, it appears the batch is either at, or damned close to, the predicted FG. I would give it a few more days and either pull another sample, or give it another week (or weekend) and then bottle/keg it up and enjoy once carbonated.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
Reply With Quote
Old 07-18-2012, 01:54 AM   #5
smoothlarryhughes
Recipes 
 
Nov 2010
Collegeville, PA
Posts: 109
Liked 1 Times on 1 Posts


Quote:
Originally Posted by eobie View Post
Refracts are not accurate when alcohol is present. Use a hydrometer after fermentation begins. Glad to see someone represent flying fish. You from new jersey?
I'm from eastern PA...about an hour northwest of Philadelphia...this was my first sour mash recipe...hoping it turns out!

 
Reply With Quote
Old 07-18-2012, 01:57 AM   #6
smoothlarryhughes
Recipes 
 
Nov 2010
Collegeville, PA
Posts: 109
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Golddiggie View Post
Did you enter the refractometer readings into the spreadsheet (or other software) to offset for alcohol??

Entering the brix equal to what you posted, I get an OG of 13 brix, with an alcohol present 6.8 brix for the latest gravity. That actually translates into an SG of 1.012, which is pretty much your target.

I used "refractobeer" for this (from MoreBeer)... It's a handy one to have, but only works with brix readings.
apparently i was not aware of this...feeling pretty stupid! haha. I guess I can cold crash this now and keg it up! Looking forward to giving this a try next to the actual flying fish farmhouse summer ale.

 
Reply With Quote
Old 07-18-2012, 02:00 AM   #7
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 496 Times on 431 Posts


Quote:
Originally Posted by smoothlarryhughes View Post
apparently i was not aware of this...feeling pretty stupid! haha. I guess I can cold crash this now and keg it up! Looking forward to giving this a try next to the actual flying fish farmhouse summer ale.
It's not an uncommon error... Now that you know, you'll be better prepared for the next batch.

Link to get the spreadsheet (in case you didn't locate it yet): morebeer.com/public/beer/refractbeer.xls
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
Reply With Quote
Old 07-18-2012, 02:04 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,731
Liked 8009 Times on 5598 Posts


Quote:
Originally Posted by Golddiggie View Post
Not true, you just cannot use the reading (once alcohol is present) directly from the refractometer. You need to adjust it via software (the easiest way) or do the math to make for the offset. As I already posted, it appears the batch is either at, or damned close to, the predicted FG. I would give it a few more days and either pull another sample, or give it another week (or weekend) and then bottle/keg it up and enjoy once carbonated.
Even with the calculations, I've never had an accurate reading with a refractometer post-fermentation. Never once. They haven't been too far off, but certainly not accurate. A hydrometer is the best tool for an accurate FG once fermentation ends.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 07-18-2012, 02:11 AM   #9
Golddiggie
HBT_SUPPORTER.png
 
Golddiggie's Avatar
Recipes 
 
Dec 2010
Posts: 11,995
Liked 496 Times on 431 Posts


Maybe with the cheap ones most home brewers use (under $50) but you CAN get ones that are accurate. I actually picked up a pair recently. One goes up to 20 brix in .1 increments, and the other goes to 32 brix in .2 increments. Both are dead-nuts accurate. Of course, they were almost $100 each. Probably far more than most home brewers would spend on such a tool, but I consider it a one time purchase.

The bodies on these are metal, not plastic, with a ring you turn to adjust for zero (with distilled water). Unlike the cheap ones where you have to use a screwdriver to adjust.

I find I'm getting more and more lab grade testing hardware as I continue to brew. I'm using a Fluke thermometer (52II) for my mash temps (and such). Fisher Scientific thermometers (sensors dropped down thermowells) for fermentation temperature readings (with min, max and current readings at a glance) to name just a few. Keep in mind, none of these items are cheap, and typically cost more than the majority seem willing to spend on here. I just don't have an issue paying good money for top quality hardware/items.
__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
Reply With Quote
Old 07-18-2012, 12:48 PM   #10
eobie
 
eobie's Avatar
Recipes 
 
Jan 2012
Mount Holly, NJ
Posts: 205
Liked 14 Times on 6 Posts


Quote:
Originally Posted by Golddiggie View Post
Not true, you just cannot use the reading (once alcohol is present) directly from the refractometer. You need to adjust it via software (the easiest way) or do the math to make for the offset. As I already posted, it appears the batch is either at, or damned close to, the predicted FG. I would give it a few more days and either pull another sample, or give it another week (or weekend) and then bottle/keg it up and enjoy once carbonated.

Err.. I am correct. Refracts are not accurate with alcohol present. Yes you can calculate the correction, but that doesn't make what the refract displays accurate. Semantics... damn.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Stuck Fermentation....Help Please! sciwife2007 Fermentation & Yeast 4 04-29-2012 09:11 PM
First Stuck Fermentation, what do I do now? imperialist Fermentation & Yeast 9 01-03-2012 06:37 PM
When is a Stuck Fermenation a Stuck Fermentation hiphops Fermentation & Yeast 16 06-05-2011 06:57 PM
stuck fermentation etoews Fermentation & Yeast 5 05-29-2011 06:47 PM
Possible stuck fermentation. Need help. Yambor44 Fermentation & Yeast 20 07-29-2010 05:54 PM


Forum Jump