Shtumbles_McShlurrin
Member
Here are the vitals:
Grain Bill:
8.00 kg (17.6lb) Munich (BestMälz) (15.0 EBC) 86.6 %
0.44 kg (15oz) Munich Dark (BestMälz) (25.0 EBC) 4.8 %
0.40 kg (14oz) Caramunich I (Weyermann) (100.5 EBC) 4.3 %
0.20 kg (7oz) Carafa Special II (Weyermann) (817.5 EBC) 2.2 %
0.20 kg (7oz) Caramel Pils (BestMälz) (3.0 EBC) 2.2 %
Batch size: 42L (11 gallons)
Single infusion mash 60mins @ 68C (154F)
Pre-boil gravity: 1.045 (target: 1.046)
60 minute boil
Chilled to 15C (59F)
Post-boil gravity: 1.053 (target: 1.051)
Decanted and pitched 2L starter of WLP029 (Kölsch) to 15C (59F) wort.
Fermented at 15C (59F) for 5 days. Healthy krausen observed on days 3 and 4.
Ramped temperature up to 20C (68F) over 24 hours.
Stayed at 20C (68F) for 3 full days (until today).
Took first post-fermentation gravity reading today and got 1.021 (target: 1.014).
7 points out. Not good.
Did I under pitch the yeast?
Did I start fermenting at too low a temperature?
What can be done?
I am tentatively planning to raise the temperature of the batch back up to 20C (68F) and rouse the yeast back into suspension. Maybe leave if there for another week, take another reading.
Any thoughts or wise advice would be appreciated. It’s my first time with a stalled fermentation.
Grain Bill:
8.00 kg (17.6lb) Munich (BestMälz) (15.0 EBC) 86.6 %
0.44 kg (15oz) Munich Dark (BestMälz) (25.0 EBC) 4.8 %
0.40 kg (14oz) Caramunich I (Weyermann) (100.5 EBC) 4.3 %
0.20 kg (7oz) Carafa Special II (Weyermann) (817.5 EBC) 2.2 %
0.20 kg (7oz) Caramel Pils (BestMälz) (3.0 EBC) 2.2 %
Batch size: 42L (11 gallons)
Single infusion mash 60mins @ 68C (154F)
Pre-boil gravity: 1.045 (target: 1.046)
60 minute boil
Chilled to 15C (59F)
Post-boil gravity: 1.053 (target: 1.051)
Decanted and pitched 2L starter of WLP029 (Kölsch) to 15C (59F) wort.
Fermented at 15C (59F) for 5 days. Healthy krausen observed on days 3 and 4.
Ramped temperature up to 20C (68F) over 24 hours.
Stayed at 20C (68F) for 3 full days (until today).
Took first post-fermentation gravity reading today and got 1.021 (target: 1.014).
7 points out. Not good.
Did I under pitch the yeast?
Did I start fermenting at too low a temperature?
What can be done?
I am tentatively planning to raise the temperature of the batch back up to 20C (68F) and rouse the yeast back into suspension. Maybe leave if there for another week, take another reading.
Any thoughts or wise advice would be appreciated. It’s my first time with a stalled fermentation.
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