MY rypa showed good signs of fermentation, a krausen head, and airlock activity but after 3 weeks(2 in primary, 1 in secondary) the gravity is still high, not close to fg. I just dry hopped yesterday when I found this out. It's ambient temp is about 55, should I just let it sit or move it somewhere warmer, or bottle next week and further condition that way? Thanks!
My rypa is still high in gravity
- Thread starter j4mcadow
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TopherM
Well-Known Member
You are definitely going to need to list your OG and what yeast you are using. Yeast have certain attenuation rates. If you used a ton of grain on this one, or added any extra sugar sources to bump ABV, your yeast would still only attenuate as much as they can attenuate (typically around 70-75%), which may leave your FG high.
Are you using a hydrometer or Refractometer to test the gravity?
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More questions - how many gallons in your fermenter, what temp was your primary fermentation at, and did you make a starter for that yeast? If you didn't make a starter and your FG is currently 1040, it probably stalled after week 1.
Now that you've racked it off the yeast, and its at too cool of a temp for the yeast, I'd recommend repitching more of the 1450, or pick up some US-05 to pitch. But repitch at 66*, let it finish fermenting. Warm it up a few degrees after a few days to let it really finish. Then age, cool, bottle, keg or whatever you plan to do next.
I just brewed up a 5 G batch of a Rye-IPA with an OG of 1070, fermenting at 68* with two vials of Burton Ale yeast and a starter. (Made a 1.5L starter with 1 vial, didn't have my stir plate working go, so picked up a second vial for brew day). After 7 days, it was down to 1020 and still had some work to do.
A second 5G batch at the same time with the same info above, using Pacific Ale yeast, was at 1026 at day 7. So even with lots of yeast, its still going to take 2 weeks to finish. If you didn't pitch enough yeast I can easily see that stalling out.
Now that you've racked it off the yeast, and its at too cool of a temp for the yeast, I'd recommend repitching more of the 1450, or pick up some US-05 to pitch. But repitch at 66*, let it finish fermenting. Warm it up a few degrees after a few days to let it really finish. Then age, cool, bottle, keg or whatever you plan to do next.
I just brewed up a 5 G batch of a Rye-IPA with an OG of 1070, fermenting at 68* with two vials of Burton Ale yeast and a starter. (Made a 1.5L starter with 1 vial, didn't have my stir plate working go, so picked up a second vial for brew day). After 7 days, it was down to 1020 and still had some work to do.
A second 5G batch at the same time with the same info above, using Pacific Ale yeast, was at 1026 at day 7. So even with lots of yeast, its still going to take 2 weeks to finish. If you didn't pitch enough yeast I can easily see that stalling out.
imperialipa
Well-Known Member
That does seem a bit high after 3 weeks. Did you aerate your Wort properly?
You could try shaking the hell out of the carboy and repitching another batch of yeast.
Its possible your hydrometer might be out of wack too.
You may have underpitched your yeast as well. Did you make a yeast starter?
You could try shaking the hell out of the carboy and repitching another batch of yeast.
Its possible your hydrometer might be out of wack too.
You may have underpitched your yeast as well. Did you make a yeast starter?
Would you want to aerate when it is half fermented? If it was still on the original yeast I would give it some gentle swirls while warming it up to help get the last couple of points. Not sure I owuld shake it up though.
But I'm not sure at what point is the cutoff, from oxidizing beer or aerating wort. I've generally read don't aerate if after the first couple of days of fermentation start.
TopherM
Well-Known Member
You DO NOT want to aerate once the active fermentation has taken off. Oxidation occurs whenever alcohol is present!!
That yeast has a 74-76% attenuation rate. Based on your OG of 1.078, your expected final gravity SHOULD be around 1.020.
ALSO, the suggested temp for this yeast is 60F-70F. Storing it at 55F, you probably had dormant yeast, which caused your stuck fermentation. DON'T SHAKE IT, but do put it at room temp and give it a slight swirl. Enough to rouse the yeast, but not enough to make froth, and the fermentation should restart. If no, pitch new yeast, still keeping it at room temp! It should take about 4-5 days to get down to 1.020, and there may not be any airlock activity, so be patient with it!
That yeast has a 74-76% attenuation rate. Based on your OG of 1.078, your expected final gravity SHOULD be around 1.020.
ALSO, the suggested temp for this yeast is 60F-70F. Storing it at 55F, you probably had dormant yeast, which caused your stuck fermentation. DON'T SHAKE IT, but do put it at room temp and give it a slight swirl. Enough to rouse the yeast, but not enough to make froth, and the fermentation should restart. If no, pitch new yeast, still keeping it at room temp! It should take about 4-5 days to get down to 1.020, and there may not be any airlock activity, so be patient with it!
imperialipa
Well-Known Member
Sorry what TopherM and Luke2080 said is correct. If fermentation has already kicked off and there is alcohol you dont want to reintroduce Oxygen. If you had dead yeast and no change in gravity you would likely want to reintroduce oxygen for the Yeast.
MotorcycleMatt
Well-Known Member
how much rye is in it, my brewer friend said too much can stall the fermentation
Why would the amount of Rye stall the fermentation? I used 40% in one batch, fermented fine. A stuck mash is a problem, but I don't see why that would stall fermentation if you mashed properly.
your friends a liar
