Stuck? But bubbles every 5 sec's?

[zippyclown]

Lots of threads about stuck fermentations but mine appears to be unique as the airlock is still bubbling every 5 seconds.

Imperial Stout with OG of 1.101. Was going to be all grain but due to lack of space I subbed LME for 50% of the pale 2-row. Otherwise the mash was the other 50% 2-row and the usual lineup of roasted specialty grains.

Using Safale us 05 pitched in the 70s. Very little aeration. Ambient room temp controlled at 64F. Took off within 12 hours with lots of activity and Krausen.

About 4 days in, slowed down a bit. I took a reading and I was at 1.036.

7 days in, airlock bubbling about once every 4 seconds and gravity at 1.030. Raised the ambient room temp to about 67F.

Now we're 9 days in and the airlock is still bubbling every 5-6 seconds steadily but gravity is still 1.030 (so it's been there for 2-3 days).

What say you? Leave it alone for a week and then check again? Or could this be stalled but still bubbling?

My plan either way is to let this sit another week before moving to secondary. Just wondering if I should take any corrective action right now.

zc

 

[WoodlandBrew]

Looks like it's stalled but still bubbling. You are at 9.5% ABV which is a pretty toxic environment. Tthe yeast being weak from lack of oxygen early in fermentation is not helping. And to top it off, LME is as low as 45% fermentable. Was there any lactose in this stout recipe?

It's likely still bubbling just as CO2 comes out of solution like a Coke going flat on the counter.

Here are the top ten ways to restart fermentation:
http://woodlandbrew.blogspot.com/2012/11/top-ten-ways-to-restart-fermentation.html

 

[zippyclown]

No lactose, no...

1.030 I can be happy with, if this is far as she goes.

Any harm done if it doesn't restart here?

 

[Golddiggie]

Give it another week, or two, to see where the SG goes. It might not be stuck, but has slowed way down. As the ABV increases, the yeast will be impacted. Since you're now at 9.5%, the yeast could be really getting towards it's limit. Get a temperature read of the brew now. If it's not around 70F, try warming it up so that it is. From what I've found out, US-05 is similar to Wyeast 1056, which has an ABV tolerance of 11% listed. So, you really could be at the limit for the yeast you pitched.

I would also give the batch more time in primary. IMO/IME, something north of 9% will benefit from more time in primary. I had my 8.9% old ale in primary for over two months. My 12.5% wee heavy was in primary for over 3 months. Both are shaping up just fine (spent several months aging on woods, they're now in kegs carbonating).

 

[beergolf]

It may be done. On a stout that big it may be as low as it will go.

As far as bubbling goes, do you think this one is done?



Bubbling means nothing.

 

[Golddiggie]

That's why I use temperature to tell what a batch is doing. While you can get off-gassing post fermentation (due to small temperature increases in the environment) when a batch goes back down to ambient, chances are it's done. Just as when it's gotten above ambient, it's fermenting. Even if you have NO airlock activity.

 

[zippyclown]

Thanks guys. I'm increasing temp a bit and roused the yeast back into suspension (I think). Right now it's a tasty brew and has enough bitterness to balance out the sweetness a bit. If I can get it a bit further along it would be a bonus. Appreciate the insight.