Stuck fermentation. Ideas?

[boxboybrewing]

I started a simple red ale using US-05 on October 21st. I brew full volume BIAB no sparge. The last time I brewed this, primary fermentation was complete in 7 days, confirmed by hydrometer reading. On day 12 now, took a sample, and it's still at 1.030. Looking for FG of 1.010 or so. I ferment at room temp in a bucket, so no real temp control. Room temp in my house is a pretty consistent 72 degrees F. Any thoughts or suggestions?

 

[Gnomebrewer]

Did you, maybe, measure gravity with a refractometer this time?

 

[boxboybrewing]

Did you, maybe, measure gravity with a refractometer this time?

I dont have a refractometer.

 

[Gnomebrewer]

OK, at 1.030 you can rule out mash temp issues (no way you could finish that high). What size batch, what OG? How much yeast did you pitch?

 

[boxboybrewing]

OK, at 1.030 you can rule out mash temp issues (no way you could finish that high). What size batch, what OG? How much yeast did you pitch?

2.5 gallon batch, OG 1.058, pitched 2/3 of a packet of US05, rehydrated prior to pitching. I know one packet is enough for 5 gallons, so just to be safe I always use about 2/3 packet.

 

[Gnomebrewer]

US05 is a very consistent yeast. I'm surprised it has stalled! You've pitched enough yeast (a full packet would be better) and temperature was warm enough. Temp was actually too hot - ferment temp was probably about 75 to 80 at peak activity - but that will only potentially produce some off flavours (most notably hot alcohols), not a stalled ferment, so temperature isn't the issue. There must have been something in the process that caused a weak ferment (old or mistreated yeast (it could have been frozen before you bought it for example), too hot rehydration water). Also, you don't need to rehydrate dry yeast. There are many threads arguing the point, but fermentis instructions (from their research) now say there is no need - simply sprinkle yeast on top of wort. There's nothing wrong with rehydrating though.

For now, I'd suggest pitching another full packet of yeast on top of the wort. Be quick to try to avoid oxidation. Apart from the potential for oxidation, the extra yeast won't hurt your beer in any way.

 

[boxboybrewing]

US05 is a very consistent yeast. I'm surprised it has stalled! You've pitched enough yeast (a full packet would be better) and temperature was warm enough. Temp was actually too hot - ferment temp was probably about 75 to 80 at peak activity - but that will only potentially produce some off flavours (most notably hot alcohols), not a stalled ferment, so temperature isn't the issue. There must have been something in the process that caused a weak ferment (old or mistreated yeast (it could have been frozen before you bought it for example), too hot rehydration water). Also, you don't need to rehydrate dry yeast. There are many threads arguing the point, but fermentis instructions (from their research) now say there is no need - simply sprinkle yeast on top of wort. There's nothing wrong with rehydrating though.

For now, I'd suggest pitching another full packet of yeast on top of the wort. Be quick to try to avoid oxidation. Apart from the potential for oxidation, the extra yeast won't hurt your beer in any way.

Will do! Thanks for the help!