Cooling pump stopped

[hilljack13]

I had to go out of town over the weekend. I have one ale in the fermenter set at 61F. When I got home today, the temp was at 87F and SG was 1.018. Not quite done, but now there is zero airlock activity and SG hasn't moved in 6 hours. I plan to let it sit another day or two just in case. How worried should I be that the higher temp due to the cooling pump failing should I be worried? The pump does work, there is a bad connection from the two cables that connect from power to pump. Something I'll have to talk with @SpikeBrewing about.

Anyway, looks like attenuation was only at 73%, but I did end up with a much higher OG than expected, so it has a higher abv than it should. Just curious if it will end a little sweet. Expected FG was 1.014.
FYI...OG 1.068 (expected 1.059)

 

[JohnSand]

How long had it been fermenting? Which yeast were you using? If it had just started I would be concerned, but there's not much you can do now.

 

[Mack Wabir]

hi Hilljack13!
The temperature spike to 87F might cause off-flavors and stressed yeast, leading to stalled fermentation. Let it sit for another day or two and check the SG again. If still at 1.018, gently swirl the fermenter to rouse the yeast. Ensure the temperature is back to 61F. Fix the cooling pump connection issue with Spike Brewing. Your ale might end up a bit sweeter and stronger (higher ABV) than planned. Taste it before packaging to assess the flavors. Good luck!

 

[hilljack13]

Yeast (S-05) was pitched 22 June. I left town on the 27th. and SG was 1.048 at the time. I assume it would have made it a day or so before pump stalling.
If it doesn't ferment anymore it will end at 6.5% abv. It supposed to be Sierra Nevada Pale Ale clone. I took a sample last night and it was very yeasty, if that is even a thing. Might have just pulled some yeast off the bottom. I put it in the fridge to see if it would settle overnight and it didn't change. I know that isn't enough time but I figured I would try just because.

This morning SG was the same, 1.018. I gave a swirl for a few minutes. We'll see where it stands tomorrow morning.

 

[hilljack13]

I do want to note one last observation. When I saw the high temp reading there was airlock (PRV) activity. Since cooling...zero. Solution is flat with no bubbles.

 

[GoeHaarden]

Yeast (S-05) was pitched 22 June. I left town on the 27th. and SG was 1.048 at the time.

Most of my ales are usually done fermenting in 5 days, lagers usually go a couple days longer. So usually a temp rise at day 5 shouldn't really impact the flavor much being near final gravity.

What I find interesting is that you had such little movement in 5 days. 1.068 is not a huge beer to cause any significant lag unless you grossly underpitched.

What are you measuring gravity with throughout your process?

 

[GoeHaarden]

Also, I wouldn't worry about a FG of 1.018. Take anything under 1.020 and move on as long as its stable. Remember that the FG given in brewing software is a predicted value, and not an absolute.

With the OG being significantly so far off, as well, it seems you need to dial in your brewing system a little more and tighten up your process.

 

[hilljack13]

Also, I wouldn't worry about a FG of 1.018. Take anything under 1.020 and move on as long as its stable. Remember that the FG given in brewing software is a predicted value, and not an absolute.

With the OG being significantly so far off, as well, it seems you need to dial in your brewing system a little more and tighten up your process.

Agreed. I have another thread asking the same thing. I'm usually close to my pre-boil gravity, but always over. Some pretty significant.

 

[hilljack13]

Most of my ales are usually done fermenting in 5 days, lagers usually go a couple days longer. So usually a temp rise at day 5 shouldn't really impact the flavor much being near final gravity.

What I find interesting is that you had such little movement in 5 days. 1.068 is not a huge beer to cause any significant lag unless you grossly underpitched.

What are you measuring gravity with throughout your process?

I guess the slow start using S05 might be one factor. I used two sachets only because the OG was over .060. I use refractometer before pitching, calibrate my Tilt to the refractometer (i found this more accurate than sugar water cal), then double check FG with hydrometer against the Tilt (haven't been off yet). I have not done a hydrometer measurement yet. I wait until I get ready to keg.

 

[GoeHaarden]

I guess the slow start using S05 might be one factor. I used two sachets only because the OG was over .060. I use refractometer before pitching, calibrate my Tilt to the refractometer (i found this more accurate than sugar water cal), then double check FG with hydrometer against the Tilt (haven't been off yet). I have not done a hydrometer measurement yet. I wait until I get ready to keg.

Two sachets of S05 is enough for for this beer at 5 gallons, one would be fine really. Even at 24hr lag you still should've made it through the majority of primary fermentation. Something else is off.

I use my tilt as more of a tool for knowing when to manipulate the fermentation like diacetyl rests or spunding. So I'm not taking a bunch of samples throughout fermentation. Although tilts are fairly precise and consistent, I don't rely on them for true accuracy. Fermentation, krausen, and hops can alter their measurement. You might have krausen built up on it skewing what you see. Take a hydrometer sample to verify.

I guess it just depends on what your brewing goals are...