Stuck Fermentation Thread #879

[moto36]

Just my thoughts on pitching yeast into a stuck fermentation. When you add yeast into an allready half fermented wort, your pitching the yeast into a toxic environment. The yeast eat the yummy suggars and pee out the toxic alcohol. Alcohol is what kills the yeast (hence some strains dont attenuate very well) so pitching yeast into a half fermented wort is pitching them into a half toxic environment... I would say this will cause the yeast you repitch to have a lag time... I dunno, just my thoughts, I might be wrong..

I wondered about this also. I'm just a beginner homebrewer and my comment is more of a question. Wouldn't the yeast evolved drived fron the original yeast starter have a much greater tolerance level to increased alcohol levels? I would think that the yeast evolve to their environment like animals only at a much faster rate. What would happen if champangne yeast was used to get the fermentation going in an already alcohol-toxic environment?

 

[Yooper]

I wondered about this also. I'm just a beginner homebrewer and my comment is more of a question. Wouldn't the yeast evolved drived fron the original yeast starter have a much greater tolerance level to increased alcohol levels? I would think that the yeast evolve to their environment like animals only at a much faster rate. What would happen if champangne yeast was used to get the fermentation going in an already alcohol-toxic environment?

Well, we're talking about a lager here, and champagne yeast is an wine/ale yeast. So, yes, in theory, a champagne yeast is more alcohol tolerant and is used (particularly in wines) to restart stuck fermentations. But, he's trying to salvage a lager and should not use ale yeast. Lagers ferment at low temperatures, and use a bottom fermenting yeast.

 

[Sir Humpsalot]

UPDATE:

They say your taste buds are most sensitive in the morning, but I say that a slight buzz is a good way to start the day.

Regardless, I woke up at 4am and couldn't get back to sleep, so I pulled a sample of the Maibock for testing. I was concerned because there were bubbles on the surface. Was it fermentation? Or an infection? I told myself I'd wait. I wanted to wait. It's been almost another 2 weeks. I pulled the sample.

Since my previous diacetyl rest (actually intended to kickstart the fermentation after the second repitch), it's been back lagering at about 58 degrees (I'm afraid to go much lower given the fact that the ferments have been sticking and it's now on the Beano method). I was initially surprised by how fruity it tasted, but that is to be expected, given the fermentation temps, I suppose. The Gravity is down to 1.030. Down .006 in about 2 weeks. That's not bad, I guess... but it's still got a ways to go.

 

[Sir Humpsalot]

I can no longer remember when I brewed this beer, or how long it's been. [Edit to add: apparently, it was brewed on the last week of January.] It's got to have been over 2 months. [More like three!!!] I finally bottled the beer.

There's a distinct, slight, astringency, like perhaps a mild infection, but since I was sipping an infected beer earlier today, maybe my tastebuds are overly sensitive- that is a distinct possibility.

Bubbling has been over for probably 2 weeks. The FG is 1.016 after 5 ounces of priming sugar was added. Based upon that FG, total alcohol is 6.7% ABV.


Flat, warm, uncarbed, it's surprisingly more bitter than it was a month ago, but that is to be expected since I dropped the SG by about .01. That could also be the reason it tastes more astringent... maybe it's just bitterness. 1.016 is a damn fine finishing gravity if you ask me.

As for the rest of the quality, the smell as a distinct, mellow fruitiness, like a young lager- remember, I haven't cold conditioned this yet, due to the poor fermentation. It's been sitting at cellar temps this whole time. It does have lager smoothness, a hint of diacetyl, and it's surprisingly dry for a beer of this gravity... so I guess that's a good thing since the main knock against Beano is that it creates a very dry beer- better to keep a little extra residual sweetness to counterbalance it, I suppose. So that's my recommendation to anyone undertaking a Beano diet for their beer- shoot for a FG in the middle 1.01x's, the residual sweetness will be needed to counterbalance the dryness.

All in all, once it's carbed, I think this WILL be a very tasty brew. I think it will be a great "welcome" to May. I used priming sugar on this batch in the hopes that it will carb a bit quicker than with DME. I hope to enjoy at least a few bottles during May. It is a Maibock, afterall.

Yessireee.... Indeed. It is a Maibock!

 

[Sir Humpsalot]

I just finished about 22 ounces of leftover unbottled maibock and I'm feeling a bit tingly... this is a very... very.... good sign!!! :rockin:



And no, I don't think it's an infection afterall. It isn't astringent at all, just a dry bitterness....


Ok.. now on the last few sips of my leftovers, I'm noticing some autolysis. That is no surprise, due to the amount of time the yeast sat there (3 months). It's very subtle though. I doubt anyone other than an EAC would notice it. Anyway, it's 6.7%. You don't usually get that high without some compromise somewhere. In fact, I think it's the hint of autolysis that's making the beer seem fruity. Hrmmmm... weird!

 

[Rhoobarb]

Cold condition it and see if it changes over time. My experience with the lagers I have brewed is that they do mellow over time.

I'd never had one go as long as your's did until just recently. My bock took forever in primary b/c it was so cold here and I was lagering it in the garage. I brewed it the first week in December and it stayed in primary for ~ two months. I didn't even think to use Beano. I just waited it out. I finally bottled it a month ago. I'm just beginning to drink it now. It is good, but I think it will be better if I keep it in the fridge another month.

I've gotta get a lagering fridge!

 

[Sir Humpsalot]

For anybody who's following this thread... dear sweet jeebus!!!!

I poured a sample of this beer... There was trace carbonation, which means everything is going good. It's only been bottled for maybe 3 or 4 days. But the thing is....

It's is absolutely positively the CLEAREST beer I've ever had. We are talking BMC clarity. Perfect clarity.

I wish I'd fermented it a little drier though... it's still on the sweet side.... and the green side.... we'll see what some cold conditioning will do. This is certainly an interesting beer.