How can I tell if fermentaiton is stuck?

[NorCalHB]

I have a belgian white in primary right now. Its an extract kit with specialty grains and white labs begian white yeast WLP400 .. I posted a few days ago about some krausen thats still floating on top and has yet to fall completly.. everyone said it would fall, just give it time. So today I took a hydrometer reading to see how it is going (its been in primary for 13 days now) and my reading was 1.026 (OG was around 1.053). So as a rookie I did the math and attentuation is at 49%.

With that being said, do I have reason to think that my fermantation is stuck? My last batch, this many days in to fermentation was damn near done... I know its an ale, but...I dont know. Because of the krausen still on top and the hydrometer reading being what it was I think its stuck?

What do you guys think??????? All help would be appreciated.

 

[COLObrewer]

Everything you've said seems to be pointing towards, "still fermenting", wait another week and check SG again.

 

[ArcaneXor]

Check out this link for some information on stuck fermentations and how to fix them.

 

[COLObrewer]

Check out this link for some information on stuck fermentations and how to fix them.

Thats a good one, and should be a sticky if its not yet.

Keep on brewing my friends

Edit: Of course then we'd have to put it on the list for "Mandatory reading before posting"

 

[david_42]

What temperature are you fermenting at? For that yeast 74F isn't unreasonable and might speed things up.

 

[NorCalHB]

COLObrewer... since Im a noob, can you explain to me, and anyone else who might read this thread with the same problem how my situation still sounds like its "still fermenting". The krausen and high hydrometer reading makes me think its not.. but then again, I am a noob.

david 42.... its fermenting right around 68 degrees.

I guess i'll just wait it out and try not to panic and post threads on here about the same stuff.. ON a side note, I did sample the beer and it was awesome. Great color, smell and taste. I guess Im just really eager to get this stuff in bottles!

Thanks for the help guys.

 

[disconnex]

I would just ride it out. 13 days is not too long at all. I have a Hefe in now with an og of 1.050. I plan on 12-14 days in primary before I take a reading. You can raise the temp, but I would just be patient with it. How soon did you get noticeable fermentation? Did you let your yeast warm up before pitching? And what was your wort temp at pitch?

Give it a few more days and get a gravity reading, if nothing changes it's safe to say that's all you may get, but I'm willing to bet you just have to rely on time for this one.

Don't forget also that you can't rely on a constant for fermentation time from one batch to the next. Each one is a beast of it's own, especially from one style to the next.

In the future, try a smack pack of yeast with yeast activator, or create your own yeast starter with the white labs if that is your choice in yeast.

 

[Niederhofer]

The only real way to know if the fermentation is stuck is to wait a couple of days and take another gravity reading. Did you make a starter for your yeast?

 

[COLObrewer]

COLObrewer... can you explain to me, . . how my situation still sounds like its "still fermenting".

1. It's only been 13 days at 68 F, sounds normalish for WLP400 to have 1.026SG.
2. Still has kraussen.
3. Should have at least appx. 74% attenuation with WLP400.
Disclaimer: All this depends on your system and procedures.
Disclaimer 2: Not all beers ferment the same, this may be stuck, I would wait another week and check it again.

Keep on brewing my friends

 

[NorCalHB]

I had noticible fermentation the day after pitching the yeast.. this lasted maybe 2 days. My yeast was at room tempature when I pitched it. I dont know how to make a "starter"... maybe I should search this and see what it is so I can do it next time.

COLObrewer.. I like your disclaimers, however you should have put them in SUPER small print like all other disclaimers

 

[disconnex]

I dont know how to make a "starter"... maybe I should search this and see what it is so I can do it next time.

All you need is a flask, or a bottle, and some DME. Mix the DME and water together in the flask. Heat it up, simmer for 30 minutes, and cool it down to room temp. Shake it up to aerate, and pitch your yeast into the wort that you just made in the flask and shake it up again. Place it in a warm dark area and let the yeast get active. When it forms a head of yeast on top you can pitch it into your carboy. You should get nice results.

 

[NorCalHB]

All you need is a flask, or a bottle, and some DME. Mix the DME and water together in the flask. Heat it up, simmer for 30 minutes, and cool it down to room temp. Shake it up to aerate, and pitch your yeast into the wort that you just made in the flask and shake it up again. Place it in a warm dark area and let the yeast get active. When it forms a head of yeast on top you can pitch it into your carboy. You should get nice results.

How much water? How much DME? Can you be a little more specific? Thanks.

 

[disconnex]

You can fill the flask or bottle, the flask is like $6 at you HB store and you can put a stopper and airlock in it, about 3/4 full of water and 5 tablespoons of DME. That should get you going. The flask is cool because they can usually withstand direct heat which makes it easier to heat.

If you use a bottle you can mix the water and DME in a sanitized bottle and set it upright in a pot of water and heat it that way.