Home Brew Forums > Home Brewing Beer > Extract Brewing > Larger stuck fermentation?
Reply
 
Thread Tools
Old 06-27-2013, 01:18 AM   #1
bregiz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 64
Liked 4 Times on 2 Posts
Likes Given: 34

Default Larger stuck fermentation?

Hi Guys,

Long time reader, first time poster.

I have my first ever batch down, I went for a kit larger (due to the cold weather here) with enhanced dextrose for added sugar.

starting PA was about 5% but after 2 weeks bubbling was slowing to a crawl and the PA was only down to about 2% and has been sitting there for at least 3 days.

Yesterday I racked off of the sediment because I was worried that sitting on the dead yeast might produce off flavours, and that soem aeration might kick things back up to life, but now 12 hours later there is 0 bubbling going on. I think I may have made the wrong decision.

Any advice on what may have gone wrong, and any action I should take to save the batch?

As a bonus, the wort tasted great when I was syphoning it


bregiz is offline
 
Reply With Quote
Old 06-27-2013, 12:06 PM   #2
funkyskier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Tulsa, OK
Posts: 40
Liked 1 Times on 1 Posts
Likes Given: 5

Default

What was your OG?
What was your FG?


__________________
If debugging is the process of removing bugs, then programming must be the process of putting them in..
funkyskier is offline
 
Reply With Quote
Old 06-27-2013, 12:20 PM   #3
kombat
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Ottawa, Ontario, Canada
Posts: 3,928
Liked 1222 Times on 771 Posts
Likes Given: 1099

Default

What's "PA"?
kombat is online now
 
Reply With Quote
Old 06-27-2013, 01:35 PM   #4
bregiz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 64
Liked 4 Times on 2 Posts
Likes Given: 34

Default

PA = Potential alcohol

corresponding SG's are approx:

OG: 1.040
FG: 1.015

And when I say FG i mean that is where it has stopped.
bregiz is offline
 
Reply With Quote
Old 06-27-2013, 04:50 PM   #5
KepowOb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Montreal, Quebec
Posts: 462
Liked 52 Times on 48 Posts
Likes Given: 53

Default

I'd be surprised if you could get your gravity any lower at this point. Did your kit come with an expected FG?
Also, based on your OG and FG numbers, I'm getting an ABV of 3.28%, not 2...
Lastly, what was the temp of the wort when you took both readings.
__________________
Drinking: Orange Saison
Bottle conditioning: APA
Fermenting: RIS
KepowOb is offline
 
Reply With Quote
Old 06-27-2013, 11:25 PM   #6
bregiz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 64
Liked 4 Times on 2 Posts
Likes Given: 34

Default

are you telling me that I am stuck with a "light" beer

The expected FG for the kit is 1.008, But I used enhanced dextrose kit for sugar (dextrose mised with dried malt extract I understand?) and a 3rd party quality lager yeast. The temperature of the wart (or at least a bucket of water beside the wart) was around 14 Degrees C, Durring fermentation the temperature got as high as 16 degrees, and I am not sure how low it would have gone at night.

To clarify, I was saying that the current potential alcohol was at around 2% (SG 1.015), which would give me a current ABV of around 3% (5% - 2%) just like you said
bregiz is offline
 
Reply With Quote
Old 06-28-2013, 07:15 PM   #7
funkyskier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Tulsa, OK
Posts: 40
Liked 1 Times on 1 Posts
Likes Given: 5

Default

If you used an enhanced dextrose additive I would expect a higher OG more in the range of 1.045

If you lagered around 55F Degrees for a period of time you can bring the temps up to Ale Fermentation temps and it may kick off again. Enough fermentation has taken place so you should not get any off flavors. Then lager it down to about 40F degrees for a couple of weeks

If your beer tastes good, drink it. It might not have the ABV you expected, but its good cold beer.


__________________
If debugging is the process of removing bugs, then programming must be the process of putting them in..
funkyskier is offline
bregiz Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Slow fermentation onset, then blowoff, then stuck fermentation onthedot Fermentation & Yeast 3 02-09-2013 02:46 AM
Larger starter, Does it make fermentation faster? virginiawolf Fermentation & Yeast 21 08-13-2011 03:44 PM
When is a Stuck Fermenation a Stuck Fermentation hiphops Fermentation & Yeast 16 06-05-2011 06:57 PM
Stuck Fermentation - I Know... Not another Stuck Fermentation Thread :( Jewrican General Techniques 23 04-07-2009 12:53 AM
Larger fermentation vesel baer19d Equipment/Sanitation 4 03-12-2009 11:00 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS