stuck fermentation

Hey All, Did my first all grain batch. It was a pale ale, and original gravity was 1.048. Bubbling in the primary started within hours of pitching the yeast, but stopped completely after the first day. I checked it after day 5 and gravity is still 1.030 with no more action happening. I added...

I made my first batch of wine (grapes were from my backyard). OG was ~1.08. The primary fermentation was a little slow, it dropped to SG 1.03 only after about a week, at which point I racked to secondary. It's been three weeks since I pitched the yeast, and it's sitting at SG 1.2- 1.018 at the...

How long should one be seeing bubbles coming from the airlock? When is fermentation over, and when is it "stuck"? I have five separate gallons of elderberry must, with different yeasts. The four (with and without raisins) I have with Lalvin 1122 or Montrachet are bubbling; the one (just a couple...

About 2 weeks ago I brewed a 10 gal of Paulaner Hefe-Weissbier (10.5 wheat, 9.5 2row, 8oz date Munich with 2x wlp351) it seems like it is done fermenting but the SG is 1.023 about 10 more than it should be. I have no ideas other than keg or get another packet and go for gold with that. Help...

Hey guys, I'm new here, and loving this GF brew community. I found Igliashon's No Nonsense Stout recipe here and it's currently on the 7th day of primary. I just checked and noticed floating blobs in the beer, take a look at the pictures and please let me know if you know what this is. I...

Followed the Edwort's apfelwein recipe to a T, except may have underpitched the yeast.... not sure if that's the problem.... I pitched about 2/3 of a dry yeast packet (Montachet's champagne yeast), and it's been in the fermenter for 8 days. I took an SG reading today and got 1.052 (OG was...

I'm working on my first brew (Irish Stout recipe from Zymurgy). The batch has been in primary for 8 days now, but due to the cold nights in South Texas my fermenter has been rather cold in the evenings. I put the fermenter in a water bath which seems to help regulate the temperature some...

So.... my fermentation seems to be stuck for my Quad. I used Wyeast Trappist High Grav, and have since pitched dry champagne yeast to try to finish up fermentation. The champagne yeast has produced no krausen and seems to be going nowhere. Furthermore - The simple syrup that I started...