Fermentation halted?

[BothellBrewDad]

I have started fermenting a porter and it is not quite where I want it. The problem is the yeast seems to have come to a halt and is not doing a thing. Should I pitch some more and see if I can get it started again?

Thanks in advance for the advice!

 

[kev211]

What was your OG and what is the current gravity? What yeast did you use? How long has it been fermenting? Temp? More info will go a long way. Even the recipe can help in some cases

 

[BothellBrewDad]

I wish I had more info. My mind is kinda gone. I forgot to get the original gravity due to dealing with infant twin boys at the same time. I know, I’m completely crazy. My wife was in need of help off and on while I was brewing. My best guess is it was 1.081at least that’s what the kit said was the expected gravity. Gravity now is 1.029. I talked to the brew store and they told me to give it a couple days and check again. If it goes down, then leave it for a while longer. If it doesn’t go down then we can try some other things or deal with what I’ve got.

 

[kev211]

Gonna make some assumptions here. 5 gallon batch, 1 pack of yeast (unknown yeast type). No starter? It sounds like you may have underpitched if my assumptions were correct. I dont know how long it has been fermenting (remember, bubbles, or lack thereof dont indicate active fermentation) but it may not hurt to pitch another pack of yeast. 1.029 is pretty high and it probably has more fermenting to do.

 

[BudBernerBrewer]

Make a starter and pitch at high krausen to help with alcohol level and low o2 if you are going to repitch

 

[65C]

How long have you been fermenting? Before adding anything I would give it a little shake to disturb the cake and put it somewhere a little warmer (and not take any more samples for a week)

 

[IslandLizard]

An expected OG of 1.081 is pretty high, chances are you underpitched and didn't aerate/oxygenate enough.

Give it more time in a warmer place.

You can try to rouse the yeast, but do so carefully, you don't want to mix in any air (oxygen) at this point. Do not rack to a secondary (ever)! A gentle stirring will bring the yeast from the bottom back into suspension. If it's in a carboy, the back of your long plastic brewing spoon (there's a little paddle on it) works great. You may need to do this a few times over a week.

If it hasn't budged after 2 weeks you can follow @BudBernerBrewer 's advice.