High FG in weizen
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Germelli1
Well-Known Member
Swirl your fermentor a little bit to rouse the yeast back into suspension or raise the temperatures a wee bit. This will usually jumps start them.
Off topic: On a side note did you have to use a blow off with the high gravity weizen?
Off topic: On a side note did you have to use a blow off with the high gravity weizen?
Germelli1
Well-Known Member
PS: what was your OG? It also might just be done but what was your target final gravity on the recipe?
I just made it from a kit with a few pounds of lme..
the OG was 1042, so the 1024 i got out cant be right?
I also tried swirling it a week ago, without it starting up again..
On a side note, I did use a blow off for my double IPA that is also in the fermentor right now.. That one had an OG of 1065 (I know, on the low side) and is still fermenting two weeks later. It is 1020 now, which I guess is close to what it should be?
the OG was 1042, so the 1024 i got out cant be right?
I also tried swirling it a week ago, without it starting up again..
On a side note, I did use a blow off for my double IPA that is also in the fermentor right now.. That one had an OG of 1065 (I know, on the low side) and is still fermenting two weeks later. It is 1020 now, which I guess is close to what it should be?
Germelli1
Well-Known Member
ya you should be able to get it much lower than 1.024 with that starting gravity. Do you have a room that it a little bit warmer that you could move the fermenter to?
Germelli1
Well-Known Member
Give that a shot and see if it helps jump start it a bit. One of the employees I was talking to in the LHBS recently told me he would use the stout bucket-fermenters (shorter but fatter) and they fit perfectly in cabinets...one of the cabinets being under his bathroom sink.
That is about the extent of my knowledge for jump starting stuck fermentations so if that does not work hopefully someone else can chime in!
PS: Just so you don't get crucified by the patience nazi's, how long has it been fermenting and how long has it been stuck?
That is about the extent of my knowledge for jump starting stuck fermentations so if that does not work hopefully someone else can chime in!
PS: Just so you don't get crucified by the patience nazi's, how long has it been fermenting and how long has it been stuck?
I found out that my hydrometer is five points off (after testing it in water).
And then when I re-tested the weizen again (after shaking the hydrometer well while in the liquid) and got a 1019, effectively giving me something like a 1014.
So I bottled them.
However, there was a lot of carbonation in the beer, which makes me worried about bottle bombs? The bottles have some "head", even half an hour after bottling.
And it had been fermenting for a good 2 weeks at roughly 64 degrees, stuck for the last 9 days.
And then when I re-tested the weizen again (after shaking the hydrometer well while in the liquid) and got a 1019, effectively giving me something like a 1014.
So I bottled them.
However, there was a lot of carbonation in the beer, which makes me worried about bottle bombs? The bottles have some "head", even half an hour after bottling.
And it had been fermenting for a good 2 weeks at roughly 64 degrees, stuck for the last 9 days.
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