Is fermentation stuck?

[Cajunbrewer87]

I put my brown porter, my first all grain batch in the fermenter only 48 hours ago. Fermentation started fast and vigorous but tonight just came to a stop, and the krausen fell completely. So I took a hydrometer sample and it was 1.018, I am aiming for 1.013. I used wlp013 London ale yeast and made a starter. Had it fermenting at 66. So just now I bumped it up to 68 and rocked the bucket back and forth for a few seconds. Does this sound like stuck fermentation and if so did I do the right thing? Thanks

 

[Cajunbrewer87]

Sorry for asking something thats been asked a lot, should have done more digging first. I freaked out because everythings been going great until now haha. What made me think that fermentation stopped is that all if the krausen fell. I guess I will just check the gravity again in a few days and go from there

 

[BlueHouseBrewhaus]

Give it a couple of weeks. It may reach 1013 and it may not but it will be fine. I do a minimum of 3 weeks. It may be done before then but 3-4 weeks can only help and won't hurt.

 

[Cajunbrewer87]

Thanks. All I can do is wait it out. On a positive note, for only being 48 hours old the sample wasnt too bad..had that nice roastiness I love and seems fresher tasting than my previous extract batches. I know it will change a lot after bottling but thats what I'm getting so far

 

[SteveHeff]

I had a stout that finished fermentation after 3 days. I had stable gravity readings for the next 3 days. I used Irish Ale yeast, Wyeast 1084. I've brewed the same beer 5-6 times. Same grain bill, brew schedule...etc. I have NEVER had another beer ferment out that quickly before.

There are subtle differences that occur all the time. Simple variables that are out of our control, or simply that we may be ignorant to. Some times, magic happens and all the stars align to make for that perfect fermentation schedule. More likely than not, though, we experience a normal fermentation. Everything goes as planned. Good luck to you. Hope it turns out great.

 

[Cajunbrewer87]

Thanks Steve, I hope so too! Just out if curiosity what would be the difference in a beer with an FG of 1.018 as opposed to 1.013? Obviously it would be sweeter, but would it be overly sweet for a typical brown porter? Any other differences?

 

[JimRausch]

My last 3 Porters finished 1.018, 1.016 and 1.014. None were sweet, IMO. The chocolate and roasty highlights counteract any perceived sweetness.
By the way- you did just right by not transferring the beer, and by warming it up some. We could debate on whether the initial 66 was too high to start, but a warmup toward the end is a good thing. Sounds like you had a wicked fermentation the 1st 48 hours, but the yeast aren't done. They'll continue working slowly and uneventfully. Sounds like you have things under control.