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Has BE-134 stalled?

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Petro.S

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May 19, 2025
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Hi !
This is my first time doing this strain.
Here is a grain bill:
2.50 kg Weyermann - Extra Pale Premium Pilsner Malt 72.5%
0.50 kg Weyermann - Pale Ale 14.5%
0.25 kg Weyermann - Pale Wheat 7.2%
0.05 kg Weyermann - Caramunich Type 1 1.4%
0.10 kg Castle Malting - Chateau Abbey Malt 2.9%
0.05 kg Weyermann - CaraAroma 1.4%

Mashed at 65C for 60 mins, boiled for 60 mins.
After boil gravity was 0.053
Pitched it a 20+C and fermented at 22-23C. Had a couple of days of quite vigorous bubbling, then couple of days "a bubble per minute". After 7 days passed, sampled it and got 0.022 gravity.
then in couple days again and it was still around that number 0.0217. There are 9 days passed since the fermentation started.
So my question - is it stalled? Should I worry about it and make attempt to revive it?
Because looking at this chart, at this point I expected gravity close to projected, which is 1.004
1748893431679.png

Could it be because of the special malts?
Would I get beer bombs if I add sugar to it and bottle it at this 1.022 gravity?
 
You should probably wait a bit longer. Check it again in three days. Don't bottle until the gravity stops changing. BE-134 is a diastatic yeast that should attenuate about 90%. You're at 83% now.
 
I always wait at least 3 weeks in the primary with diastaticus yeasts and have had no problem so far. In my experience BE134 needs quite some conditioning time to give a more balanced profile. I find it very agressively phenolic.

Consider trying out Lallemand Farmhouse for saison style at the higher temp. range. I have been much happier with Farmhouse compared to BE134.
 

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