stalled fermentation

Hi ! This is my first time doing this strain. Here is a grain bill: 2.50 kg Weyermann - Extra Pale Premium Pilsner Malt 72.5% 0.50 kg Weyermann - Pale Ale 14.5% 0.25 kg Weyermann - Pale Wheat 7.2% 0.05 kg Weyermann - Caramunich Type 1 1.4% 0.10 kg Castle...

First time this has happened to me. Fermentation appears to have stalled. Simple recipe, I combined 15 pounds of raw honey (1.25 gallons), 0.625 gallons of chai tea, and 4.375 gallons of purified water, for a total of 6.25 gallons of must. I added a packet of Lalvin EC-1118 yeast, properly...

I am attempting to make a mead useing 2 pounds of honey and the energy drink Monster Nitro to a gallon. I added fermad-o to give the EC- 1118 something to combat the harsh environment along with a bit of baking soda to try and keep the ph in check as well as hopefully neutralize some of the...

Hi, fellow brewers, Disclaimer: I'm a newbie and made a ton of mistakes while making my first wine. This post is my only chance to get advice and possibly resurrect my brew. I wanted to make 2 gallons of brew. 1. First was a homemade raspberry jam wine, starting gravity - 1.11 2. The second...

Greetings fellow brewers! 🍻 About three weeks ago, I embarked on my tenth all-grain beer brewing adventure, crafting a delightful amber ale. However, it seems the fermentation process has been a bit sluggish, concluding a week ago with a final gravity of 1.020 – a tad higher than the anticipated...

Okay I'm at the end of my rope here and surrounded by all kinds of confusion and frustration. I am trying to ferment a wash with Hornindal kveik because it supposedly can ferment nicely from a high OG and quite quickly. My recipe was: 5 gal water 1 tsp miso paste (yes weird but should provide...

TLDR: Could I use the trub from the bottom of carbonated beer bottles to restart a stalled fermentation in another batch? (Instead of racking on top of a yeast cake, which I don't currently have). Hey! I recently brewed 5L of stout (OG:1.089, Yeast:S-04), and after two weeks fermentation should...

I have three separate one gallon batches of mead fermenting and thought one stalled. I stagger the nutrients and add more every few days instead of every 24 hours. I just added some today, but I took gravity readings and now I’m realizing it’s day 14 and they might’ve all just reached their...

I have a stalled batch of mead that I suspect is from too high of an OG so my plan is to pour some out, add some water, and throw in the last round of yeast nutrient and fermaid k. Would it help or hurt to also add some GoFerm?

Hey everybody, I'm finally starting my homebrewing journey and started my first batch about two weeks ago. This is a small 1-gallon batch. I used "Brewer's Best" American Pale Ale extract recipe. Followed instructions and everything seemed to go to plan. My airlock wasn't bubbling much but...

I don’t know what to do as this has never happened to me. I’m fermenting a doppelbock (started 2/8/21) OG 1.080 and target 1.021. I did a two packet yeast starter with Servomyces pills. The graph above I made shows it’s slowing down way to fast. It’s about 50 seconds between bubbles. It’s at...

I have a honey american wheat beer that has been in primary for 2.5 weeks. The expected OG was 1.047 but I ended up getting a couple points higher at 1.052. The expected FG is 1.009. I used US-05 and didn't see any bubbling at all. After a week, I checked the gravity with a refractometer and saw...

I brewed this clone according to this recipe with an OG of 1.047. I cooled my wort to about 75 degrees when I aerated using shake/ swirl method. I did added a single pack of WLP833 and I regrettably did not use a starter. The recipe didn't say anything about it (I should have know better). 12...

Hello everyone, Around one month ago I tried brewing a one gallon batch of Belgian red ale using Belgian Abbey II Yeast (Wyeast 1762). OG was 1.045, which sounded fine at the time, however after 14 days it had only reached 1.030. Waited for another 7 days, while rousing the wort once a day...

Hi all, I Brewed an ESB yesterday with 1968. The day before I made a 2L starter from a pack of 1968 ESB yeast. When the wort was fully chilled(64 F) I went ahead and pitched the yeast into the 11 gallons of wort (1.060). I stirred gently and commenced siphoning the wort into 2 fermentors...