fermentation stopped short?
- Thread starter chaseacej
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need to know a little more. what was the grain/extract bill, OG, strain of yeast, fermentation and pitch temps?
6 lb. Dark liquid malt extract, 3.3 lb. Amber liquid malt extract, 8 oz. Caramel 60L, 8 oz. Special B specialty grains, 2 oz. of hops, 1 Cinnamon Stick, 1 tsp. nutmeg, 1 tsp. ginger, yeast, priming sugar and a grain bag.
Og. Was 1.082 so higher than 1.062-1.066 recommended.
Fermentation temp is around 68.
Og. Was 1.082 so higher than 1.062-1.066 recommended.
Fermentation temp is around 68.
beergolf
Well-Known Member
You OG reading is probably off. If you did a partial boil and topped off with water it probably was not fully mixed. It is almost impossible to not hit OG with extract.
You did not mention which yeast but try getting the temp up to the upper end of the yeast temp range.
You did not mention which yeast but try getting the temp up to the upper end of the yeast temp range.
give it some more time. it's probably not done yet. how well did you aerate/oxygenate? with all that darker extract and specialty grains, it may not get all the way down to 1.02.
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that sounds like your best bet. aeration is really important, especially if you don't have a way to pump oxygen into the wort. what i do is vigorously stir the wort, whipping up a nice head of foam on top, siphon into my carboy making sure to splash the wort in the carboy as much as i can, pitch, and then shake for about 5 mins. i always have minimal lag times and great fermentation. it's rare to hit target FG to the number, but +/- 1 or 2 points is what you're looking for.
bumping the temp up and maybe giving the fermenter a gently swirl to re-suspend some yeast isn't and giving it some more time to ferment out is probably the best idea. good luck.
bumping the temp up and maybe giving the fermenter a gently swirl to re-suspend some yeast isn't and giving it some more time to ferment out is probably the best idea. good luck.
