Stuck Fermentation, help!

[adrianoftyriel]

Hey guys,

I've run into another stuck fermentation. Last time it was with a scotch ale using wlp028. I've basically written that brew off now.

This time it's with a 2gal batch of Berliner Weisse with belle saison yeast. I rehydrated, then pitched the whole packet into the vessel, and saw airlock activity within 24 hours. My og was 1.036, and it's been sitting at 1.028 for the better part of a week.

I mashed at 65C, kettle soured at 40F for 3 days, brought to a boil for 10 mins, then dropped temp to 18 and pitched the yeast. It's been at 18 and I ramped it up to 22 gradually this week.

What am I doing wrong? ?

 

[jekeane]

Are you using a refractometer to test gravity? If so then you need to correct for alcohol post fermentation using a calculator like this one http://www.brewersfriend.com/refractometer-calculator/. Unless you did something terribly wrong a whole pack of belle saison would go through 1.038 wort in about 7 minutes. I just fermented a 1.074 saison down to 1.006 with that yeast in 3 days.

If you are using a refractometer then you are still only down to 1.018 at which point I would tell you to calibrate your refractometer and check again.

If you are using a hydrometer then you need to make sure it isnt broken.

Unless you broke the yeast or the beer somehow I don't see how you get stuck there. Is your themometer calibrated? I guess if it were 10°f of then you may have an unfermentable beer or something.

 

[adrianoftyriel]

Thank you! I have been using a refractometer... reading the SG scale, and not correcting for WRI... I guess I have some work in front of me!!

I guess the brews I've made thus far are mysteries, but going forward I'll get it right!