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Another “fermentation stalled” thread

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OnTheFlyBrewing

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I brewed the attached recipe . The good news in this story is that I believe my efficiency is very good. At least that’s what I’m surmising from my OG. Recipe lists the OG as 1.058, but mine was 1.072 using a hydrometer.

My problem is that the fermentation started strong and vigorous, but lasted only a day. All my previous brews were three days before the fermentation stopped producing much CO2. I figured something was up so I took a reading. After letting sample degas for several hours and temperature rise to 70°, the gravity was 1.020.

I will check again two days after the first reading to see if the gravity is holding steady. If the gravity hasn’t changed, should I mix up a starter to get the last 6 points, or just let it be?
 

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Steveruch

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That yeast is known for dropping out pretty quickly. You may want to rouse it and give it a few more days.
 
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OnTheFlyBrewing

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UPDATE: I pitched the yeast on Wednesday. By Thursday morning it was vigorously fermenting. Checked it Friday morning and no bubbles. Took the first reading on Saturday. Today (Sunday) I checked, and I was very happy to see that it was producing CO2 again. I have a Blichmann spunding valve that I had not used before. I thought I had it wide open for 0 psi fermentation, but it was obviously closed a little. The Unitank had around 5 psi on it. I opened it up all the way now.

Now I may be knocking off those last few gravity points. I’m wondering if it was just my inexperience in general, and with that yeast in particular.

I will wait a few more days and check the gravity again. Fingers crossed 🤞🏾 hoping I will be down to target FG by that time.
 
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OnTheFlyBrewing

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Thank you! That is very interesting information. It will help me better understand the process of brewing.
 
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OnTheFlyBrewing

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UPDATE 2: Apparently there wasn’t much fermentation still occurring. Day 10 since fermentation started, and the gravity is 1.019. Five points from where the recipe said it should bottom out. Still...that was a fair amount of sugars digested from 72 points down to 19.

Any suggestions? Too late for a starter to consume the last few sugars? Should I just let it ride?

Thanks,
Fly
 

VikeMan

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I have a Blichmann spunding valve that I had not used before. I thought I had it wide open for 0 psi fermentation, but it was obviously closed a little. The Unitank had around 5 psi on it. I opened it up all the way now.
Opening a spunding valve all the way is like using an airlock without any liquid. I ferment nearly all my batches with a spunding valve, set to about 2 PSI.
 

VikeMan

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UPDATE 2: Apparently there wasn’t much fermentation still occurring. Day 10 since fermentation started, and the gravity is 1.019. Five points from where the recipe said it should bottom out. Still...that was a fair amount of sugars digested from 72 points down to 19.

Any suggestions? Too late for a starter to consume the last few sugars? Should I just let it ride?
I would let it ride.
 

VikeMan

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Recipe lists the OG as 1.058, but mine was 1.072 using a hydrometer.
Looking at your attached recipe, it looks like the 1.058 was based on the grains only, and didn't count the honey, syrup, and molasses.
 
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OnTheFlyBrewing

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Looking at your attached recipe, it looks like the 1.058 was based on the grains only, and didn't count the honey, syrup, and molasses.
Good catch. If I would have plugged the grains into a calculator, I probably would have figured that out. Bigger beer than I planned.

Opening a spunding valve all the way is like using an airlock without any liquid. I ferment nearly all my batches with a spunding valve, set to about 2 PSI.
Maybe I'm not describing it correctly, or didn't provide enough detail. I was still using a bucket with sanitizer for the blow off, so it wasn't being exposed to O2.

I would let it ride.
Ok. Thanks for the input.
 
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