Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Darnit!! Think I have my first stalled fermentation... Any thoughts??
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Old 04-21-2013, 01:47 AM   #11
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Quote:
Originally Posted by beergolf View Post
True. It really gets down to just how cold. Minor temp drops can be restarted. Major temp drops just freak out Belgian yeasts. They do have temps that cause them to stop.
As does almost any yeast strain. But I find WY1762, for instance, about as resistant to temp swings as most ale yeast.


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Old 04-21-2013, 02:37 AM   #12
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Quote:
Originally Posted by Denny View Post
As does almost any yeast strain. But I find WY1762, for instance, about as resistant to temp swings as most ale yeast.
Each strain is different. I agree that 1762 acts more like most ale yeasts, but it also is more sensitive to high temps than most Belgian yeasts. Ferment 1762 too hot too fast and you might as well call NASA and ask them if they want to buy some rocket fuel.

Since the Op did not mention which yeast was used and exactly what temps he was experiencing we are just guessing.


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Old 04-21-2013, 03:48 AM   #13
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Like has been said already, the cold snap can shut down the Belgian yeast. You also had a high OG of 1.085. Depending on whether or not you made a starter, or pitched 2 vials/packages of yeast, could make it stall as well. I under pitch every time and keep to a strict temperature regimen. That has fixed any stalling problems I had. I recommend pitching a clean fermenting yeast to finish up. Maybe something like a California or maybe and English strain. Your flavors have already set in. Don't be afraid to repitch when it's this far in the fermentation. Not going to get many off flavors as of now. Good luck and remember to monitor temps as best as possible. Belts work great. My fermentation chamber has a heater to be able to control it a bit further.
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Old 04-22-2013, 01:00 AM   #14
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I do this also for brews that need heat. I too have Saison using 3724 going right now at 88.
Nice !

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Old 04-22-2013, 02:32 AM   #15
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Big thanks for all the great feedback!! I decided to re-hydrate a sachet of dry yeast re-pitch as I have no experience making a true starter. I also improved my temp control by taking the tub I use to cool my wort and added an adjustable aquarium heater. Putting the carboy in the tub filled with water with the heater has made it easy to control temp. It's only been a few hours and it seems as though this may have done the trick as air lock is bubbling along nicely. Obviously I won't know until I take another gravity reading in about a week..
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Old 04-22-2013, 03:09 AM   #16
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Airlock bubbling is just off gassing CO2 from colder wort as it warms up.
I hope it restarts and ends well for you, though.
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Old 04-27-2013, 10:06 PM   #17
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Crud... Pitching more hydrated yeast didn't do squat... Maybe small move forward (from 1.030 to maybe 1.027) but surely not what I was looking for... I apologize to those who suggested making a starter and pitching at high krausen, I don't have what's needed to do that... Will definitely learn how to make starters going forward.. One last try.. Fellow brewers I work with gave me something to try.. At this point I'll try anything... Went to store and bought Malta Goya, Latino beverage made from malt, no alcohol... Put 2 bottles in sanitized pitcher, added some yeast, was told to wait until "high krausen" (not really sure when this is..)... Pretty significant cake after 48 hours, pitched and now I'm waiting.. Refuse to dump...
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Old 04-28-2013, 02:37 PM   #18
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What Yeast did you pitch in this batch the first time ? ? ?, we need this information to help you, if its 3724 you are experiencing the dreaded stuck at 1.030 that this yeast is if famous for, once vigorous fermentation starts to slow, you have to get 3724 yeast above 84 deg to get it to ferment out...

I'll repeat myself one more time just incase it is,
Hello, a swamp cooler with a aquarium heater ($20 at wallyworld) works great to control and keep temps up when its too cold for your fermentation, this is how I keep my Saison 3724 above 84 deg for finishing.

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Old 05-11-2013, 04:08 PM   #19
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The Malta Goya yeast kick start seemed to do the trick, got it down to 1.020.. Got it in the bottle yesterday. Not sure what to expect.. Going to let it sit for a while.. Thanks a lot for all the feedback.. Learned a lot.. Bought equipment to control temp.


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