I am brewing all grain beers and have recently run into some occasional stuck fermentations. The last stout I made the OG was spot on at 1.057 (1.056 was target), but after a week in primary, and a week in secondary it finished at 1.040 (target was 1.015). Made a full yeast starter as always, used White Labs yeast, used yeast nutrient, Water PH @5.2, oxygenated wort with fish pump & fermented at 68F. Any Ideas what may be causing this issue or what I can do to improve my FG?
Fermentation issues
- Thread starter deanmcm
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samc
Well-Known Member
Accurate mash temps? Did you check for full conversion?
You say water ph 5.2, is that the mash ph or just water that has been adjusted?
What yeast? Why did you move to a secondary, and why would you do so with the gravity number so far from finished? You may have just taken it away from the bulk of the yeast, especially if it dropped out fast.
You say water ph 5.2, is that the mash ph or just water that has been adjusted?
What yeast? Why did you move to a secondary, and why would you do so with the gravity number so far from finished? You may have just taken it away from the bulk of the yeast, especially if it dropped out fast.
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