High FG

[mezak1gd]

My most recent batch, 5 gallons of American Brown, has been sitting for 3 weeks in the primary. I planned to bottle today, but haven't taken any gravity readings til today (fermentation started vigorously, so I assumed 3 weeks would be plenty long enough. Problem is my gravity is reading 1.021, and I expected around 1.015. Should I just bottle it, or pitch another packet of yeast. I used US-05. Thanks.

 

[Trubadour]

I would think that it's probably not going to go down any more, but it couldn't hurt to give it another week in the fermenter. If it stays as is, it'll still be good, just maybe a bit more sweet and not quite as dry as 1.015

 

[mezak1gd]

So I shouldn't pitch another pack? Could the fermentation be stuck? I want to make sure I don't get exploding bottles and would prefer a higher ABV, but if there's nothing I can do I won't be devastated.

 

[cheschire]

wait a bit and take some more gravity readings over the next few days to see if it goes down at all. If not then its done fermenting.

 

[arturo7]

What was your recipe? Boil time?

 

[mezak1gd]

American Brown

8.5 lbs 2 row
1 lb caramel 60L
1/4 lb chocolate malt
1/4 lb Black Malt

1 oz Kent Goldings
1/2 oz Fuggles

US-05 dry yeast (didn't re-hydrate because fermentis doesn't recommend)

75 min. Boil time

 

[mezak1gd]

I'm pretty sure it's either stuck or done fermenting, I would just prefer something with more than 2.8% ABV. If it is done fermenting, pitching another pack won't do anything, correct?

 

[yellolab]

I just got thru the same thing with a hefe. Roused the yeast a little, no change. Roused the yeast alot, no change. Re-pitched yeast, no change.
I bottled it this afternoon..

Kevin

 

[mezak1gd]

Thanks Kevin, did you just stir to rouse the yeast? I'll probably just end up bottling it tomorrow or this weekend if the gravity remains the same.

 

[bikeboy389]

Thanks Kevin, did you just stir to rouse the yeast? I'll probably just end up bottling it tomorrow or this weekend if the gravity remains the same.

I recently bottled a brown ale at 1.020--thought it was stuck, but attempts to rouse the yeast with gentle stirring and another two weeks in the fermenter didn't budge it--and it's actually turning out pretty good. It'll make a session beer, since it's not particularly strong, but it doesn't TASTE weak. And that's all I really care about.

 

[MIbrew]

If the temp of the area that houses your primary is too low, try moving to a slightly warmer area for another week. That should wake up the yeast if it's stuck.

Otherwise I say go for it but put the bottles in a tub first!

 

[Trubadour]

What was your OG and what was your mash temp?

 

[mezak1gd]

I tasted it today, definately on the sweeter side, but with an almost watered down taste. I can't really pick it out but it's weird. Not bad though. bikeboy did you attempt to pitch anymore yeast?

 

[mezak1gd]

OG was about 1.050, mash temp was right around 152