Problems with Fermentation

[travjohn92]

Alright, I started home brewing 10 years ago, but took a 7 year hiatus and started brewing again about 2 months ago.

I am currently have a batch of IPA which had an original gravity of 1.070. I pitched my California ale liquid yeast from white labs at the appropriate temperature 70-75 degrees and had great fermentation during my primary stage. When I transferred to my secondary fermentation tank, after 8 days (glass carboy- gravity had dropped to 1.028) all my fermentation appeared to stop. It has been 4 days now and I have little to no clearing and I have not noticed my airlock moving at all.

What do I need to do?

I have a fear that it will be too malty even though I did do a continual hop adding during my 60-75 minute boil.

 

[BeernuT100]

Alright, I started home brewing 10 years ago, but took a 7 year hiatus and started brewing again about 2 months ago.

I am currently have a batch of IPA which had an original gravity of 1.070. I pitched my California ale liquid yeast from white labs at the appropriate temperature 70-75 degrees and had great fermentation during my primary stage. When I transferred to my secondary fermentation tank, after 8 days (glass carboy- gravity had dropped to 1.028)

You moved it before it was done fermenting.

all my fermentation appeared to stop. It has been 4 days now and I have little to no clearing and I have not noticed my airlock moving at all.

There was no need to move until the fermentation was complete and the yeast had a chance to clean up.

What do I need to do?

I have a fear that it will be too malty even though I did do a continual hop adding during my 60-75 minute boil.

Malty probably will not be the problem. I'd grab a packet of dry yeast and pitch to see if you can get fermentation started back up.

-bn

 

[travjohn92]

I went ahead and pitched a packet of dry yeast yesterday (after 3 days of nothing) and I still have nothing

 

[BeernuT100]

Let it sit for a few more days.

And verify with water that your hydrometer is reading correctly.

-bn

 

[travjohn92]

what do you mean verify with water f hydrometer is reading correctly? I guess what should it read with only water, 1.000?

Worst case scenario, what will happen other than it tasting like utter hell?

 

[ryan0914]

also what is the temp in secondary. you might also try to bring up the temp while you are doing that just to get them nice and happy

 

[travjohn92]

currently my temp is between 66-68 degrees F. It has been as high as 72-74 degrees

 

[ryan0914]

ya that temp should be fine

 

[olsond]

I am currently having this exact same problem. 1.064 OG (which was right on target). After 7 days in primary, while racking to secondary gravity was only at 1.034 and beer was really sweet (I also dry hopped in secondary). I haven't pitched dry yeast yet, but I tried pitching some yeast nutrient. If I got nothing tomorrow I was going to try pitching another starter. Any better advise? I'm using only 5 gal glass carboys.

 

[rjwhite41]

I am currently having this exact same problem. 1.064 OG (which was right on target). After 7 days in primary, while racking to secondary gravity was only at 1.034 and beer was really sweet (I also dry hopped in secondary). I haven't pitched dry yeast yet, but I tried pitching some yeast nutrient. If I got nothing tomorrow I was going to try pitching another starter. Any better advise? I'm using only 5 gal glass carboys.

Quite transferring early people! Have patience and leave it be!

 

[olsond]

Quite transferring early people! Have patience and leave it be!

I was following a recipe and that's what it said to do. After trying to find out what to do on these forums I now know to trust gravity not recipe (in fact I probably just won't secondary in the future).

But that does't rescue this batch of beer.

 

[rjwhite41]

I hate those recipes. Pitching a yeast starter is probably your best bet.

 

[sjbeerman]

According to JZ in his book on Yeast, pitching dry yeast to restart a stuck fermentation doesn't typically work unless there are a lot of simple sugars present. He goes on to say that the only way to really restart a stuck fermentation is to pitch a starter at high krausen.

 

[olsond]

Thanks so much Guys, I'm going to check gravity this weekend and pitch a new starter if things aren't different. I'm learning to LOVE HomeBrewTalk.com