HypnoFrogs
Active Member
My gravity is stuck at 1.020 and I was wondering if you can re pitch yeast or do something else if swirling it doesn't work?
Gravity stalled
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HypnoFrogs
Active Member
OG was 1.050 ambient temp was around 74 the yeast was coopers ale yeast (dry sprinkled on top) and it has been fermenting for 2 weeks now at least
How did you measure your final gravity? Hydrometer, refractometer...other?
It's probably not going to get lower. I've had way too many extract batches to count stop at the dreaded "1.020 curse". If it doesn't get lower in a couple of days, it can be bottled.
Check it with a different hydrometer or refractometer if you can (a friend's). Try swirling and check it in 3 days. If it's still stuck (didn't move whatsoever), make a yeast starter with nottingham or a Safale dry yeast (or whatever you have) and some 1.030 wort (from DME) and then pitch it when it's krausening.
HypnoFrogs
Active Member
Measured with a hydrometer. the kit was an all grain pre boiled everything done, just a big ole bag-o-wort thats all grain some yeast and some other little things. but yeah if it does not drop I will bottle it.
another question is, its a dark lager but the samples taste almost like a light beer. does carbonation and bottle time bring this out?
another question is, its a dark lager but the samples taste almost like a light beer. does carbonation and bottle time bring this out?
Keep in mind color doesn't always affect taste. It probably has crystal malts that add color but don't add much in the way of mouthfeel or malt sweetness. Also, most light beers are lagers.
Be sure your hydrometer reads at 0 in distilled water. Tap water is close enough, as long as you don't have really wonky tap water. If so, and your beer reads at 1.020 still then you can try some of tre9er's suggestions, warm up and swirl, pitch a krausening starter. Those can work, but not always. Amylase enzyme can work as well. I've used it with success, but it's not common. FYI, I'm not talking about Beano, that is different. I'm talking about amylase enzyme, just so we can avoid THAT can of worms!!
If you decide to leave it or none of those methods work, listen to Yooper and bottle it.
If you decide to leave it or none of those methods work, listen to Yooper and bottle it.
This is a good point and one that has thrown me in the past.
HypnoFrogs
Active Member
Its all pre done for me, I wanted to keep it simple for the first time. I swirled the cake from the bottom and if it doesn't drop in a week I will bottle it
Another possibility. Unfermentables remain. If it tastes good, no biggie.
HypnoFrogs
Active Member
Well to my taste this may be one of the best beers I have tasted. I wont know until I bottle condition it but I like it so far!
HypnoFrogs
Active Member
Then you've got nothing to worry about. Enjoy!
I checked it again today it has dropped to 1.016! yay
edm1602
Active Member
My last two brews (and first two ironically) have stalled at 1.020. This swirling you speak of, is it as simple at literally swirling the fermenter??? I'm assuming the goal is to wake up those damn yeast that fell asleep???
HypnoFrogs
Active Member
The goal is to yes give it a nice swirl at an attempt to re suspend some of the yeast in the solution as to kick it back into gear again, seems to have worked.
Yep, a warm-up of a few degrees in conjunction with this can also help.
