Intentionally stopping fermentation

[Nate]

Currently have an imperial wheat that has gone from 1.075 to 1.009 and is still going. I'm about ready to crash this just to make sure it maintains at least some body and sweetness.

For you keggers, have you ever intentionally stopped a fermentation?

 

[m00ps]

I wouldnt recommend it. Once you bottle it, the yeast will rouse and will keep going

1.075 to 1.009? what yeast? that almost sounds like something found its way into it

 

[Nate]

I wouldnt recommend it. Once you bottle it, the yeast will rouse and will keep going

1.075 to 1.009? what yeast? that almost sounds like something found its way into it

Apparently you missed the "for you keggers" portion. lol.

Yeast is Wyeast Weihenstephan and it's our first time using it. No sign of infection (nor have we ever had one). I've seen other posts of this yeast hyper attenuating but I am a little confused about how low it's going. Part of me just wants to ride it out as I doubt it can go much lower but, at the same time, I'd like to prevent it going anymore to the dry side.

 

[m00ps]

my bad. well I guess youd only have to worry about overcarbing. if you got it into the fridged as soon as you kegged it that could halt most additional fermentation. I would still think that the typical green beer flavors wouldnt get cleaned up though

 

[Yooper]

It's got to be just about done. But if you are afraid it's going to go lower, you could definitely try to stall fermentation by kegging it and keeping it cold.

 

[Nate]

my bad. well I guess youd only have to worry about overcarbing. if you got it into the fridged as soon as you kegged it that could halt most additional fermentation. I would still think that the typical green beer flavors wouldnt get cleaned up though

Hefes/wheats typically don't need much of a secondary/cleanup but, you're right, with pretty much any other style, I probably wouldn't consider it.

 

[Nate]

Appreciate the responses (really) but back to the original question... anyone else intentionally stopped a fermentation?

 

[ncbrewer]

My wife intentionally tried to stop a wine fermentation by putting it in the fridge, but it fermented some more anyway. It did seem to slow it down a lot.

 

[Nate]

For anyone interested, looks like this is finally finishing... dropping off considerably the last half of today. I'm guessing it's not going to go below 1.009 but it was definitely an interesting fermentation. We'll definitely try this yeast again if for no other reason other than to satisfy my curiosity (but may adjust based on how this beer turns out).

 

[Yooper]

For anyone interested, looks like this is finally finishing... dropping off considerably the last half of today. I'm guessing it's not going to go below 1.009 but it was definitely an interesting fermentation. We'll definitely try this yeast again if for no other reason other than to satisfy my curiosity (but may adjust based on how this beer turns out).

It's pretty high attenuation- 87% by my quick math- but I don't make many weizens so I don't know if that's atypical for that strain, especially with a low mash temp.

I like the idea of an "Imperial Wheat", though!

 

[Nate]

It's pretty high attenuation- 87% by my quick math- but I don't make many weizens so I don't know if that's atypical for that strain, especially with a low mash temp.

I like the idea of an "Imperial Wheat", though!

Yeah, pretty crazy... ended up a little more imperial than I had planned. I've seen several other posts talking about this yeast going low with one claiming it took him down to 1.005.

Imperial wheat = winter version of a summer beer.

 

[cyanmonkey]

What temp did you mash at and have you checked your hydrometer calibration?

 

[Nate]

What temp did you mash at and have you checked your hydrometer calibration?

Around 153 F which is pretty much where we generally mash (dual thermometers... tun mount and hand held).

The refractometer was zero checked but I haven't verified the wort correction factor (just use the middle of the road 1.04). I'm going to pull a larger sample when we keg and bounce it against a hydrometer.

Honestly, I wouldn't be surprised if this is actually sitting a few points higher but, then again, it was actively fermenting for 12 full days. It kicked off within 5 hours and was extremely aggressive for the first 24... even had to change the blowoff container to a larger one because it was making such a mess. Gotta love wheat fermentations just for the entertainment value. This was our first high gravity wheat and it was crazy fun to watch.

Taste is really good right now so maybe just a short secondary and then keg it.

 

[suprchunk]

I've used that yeast as well, and my Hefeweizen finished really dry. With mash temps just north of yours. Next time I'll ferment lower, as I hovered around 70f. I'm thinking 63-65f next time around. Mine tasted really good as well, and not as dry as it would have led me to believe.

 

[Nate]

I've used that yeast as well, and my Hefeweizen finished really dry. With mash temps just north of yours. Next time I'll ferment lower, as I hovered around 70f. I'm thinking 63-65f next time around. Mine tasted really good as well, and not as dry as it would have led me to believe.

Agree... finished low but doesn't taste like it.

This beer ended up as the drunken love child of a Belgian Tripel and Weihenstephaner. Body, mouth feel and alcohol of the Tripel with the aroma, taste and yeastiness of Weihenstephaner.

Still needs to settle a little... having guests today and needed to force carb it via the shake method. Pretty nice head for a 8.5% beer though...

 

[suprchunk]

Looks good.

 

[Nate]

Had to come back to this as this beer has finished beautifully. After a several days settling, I have to say this is one of my favorite beers ever. We have some world class beers in the fridge that this beer has ruined. lol. We've given this to numerous people now and their faces light up immediately followed by non-stop unsolicited comments of praise. Although it's not Hefe season, this beer works for this time of year with substantial body and mouth feel along with a high ABV all the while tasting like a really nice Hefe.

One of the best things about home brewing is coloring outside the lines... lol.