Stuck Fermentation

[jfrostp]

My Belgian strong ale is stuck at 1.050, and I don't know why.

I created a starter for the yeast and it turned out well, and then pitched the yeast into the 1.075 OG wort and stuck it in a room at 68F. The next morning I had a vigorous fermentation going and a good 3 or more inches of krausen on top of the brew.

After about two days the activity in the airlock slowed to about 10 pops per minute and the krausen had fallen, so I moved the fermenter to a room that was 70F. Later that day the airlock activity slowed to maybe 6-8 pops per minute, so I moved the fermenter to a room that was 71F and left it there for a day and a half (I was hoping to get some estery flavors in my belgian brew).

Now the airlock has slowed to 3-4 pops per minute, so I figured I'd take a hydrometer reading and prepare to rack it to the secondary. But the hydrometer is reading 1.050! I thought I had a great fermentation, but it looks like it might be stuck. I know airlock activity isn't the best way to gauge if fermentation is complete, but I figured the brew would be at least close to FG by now, which is supposed to be between 1.010-1.020.

Luckily I had harvested a tad bit of the starter and it's in good shape to be pitched. Should I pitch my extra yeast?

Thanks.

 

[cvstrat]

How long ago did you pitch? The airlock isn't a gauge of fermentation. Just because you can't see bubbles doesn't mean anything.

 

[s3n8]

What yeast did you use? Belgians like to be warm, get it to 75 if you can.

 

[jfrostp]

I used Wyeast 1388. It's been fermenting for 4.5 days. Shouldn't it at least be lower than 1.050 by now?

By the way, this was an extract recipe and my fermentable sugars were:
7.5 pounds Extra Light DME
1 pound partially inverted refiners syrup
1.5 pounds belgian clear candy sugar


Thanks again.

 

[cvstrat]

It could be, but I wouldn't freak out really at this point. LIke s3n8 said belgians are probably better on the warm side. That yeast is good up to 80 Fahrenheit.

Also I'm not sure why you'd rack to secondary or even take a sample if the lock is bubbling that much, or at all. You shouldn't be racking until the fermentation is at a dead stop. I wouldn't have even taken a reading for at least 10 days. If you are really worried move it near a window where the temp will get closer to the mid to upper 70s and give the carboy a nice few swirls. Should ramp the yeast up again.

 

[jfrostp]

Ok, that's what I'll do. Thanks alot!

 

[jfrostp]

Alright.. it's been 4 more days, and the airlock activity is at 2 bubbles per minute, and the gravity has dropped to 1.045, so it has only gone down by 0.005. Are there any other steps I should take at this point, or should I continue to wait it out?

I still have some extra yeast sitting in my fridge if that'll help.

 

[cvstrat]

WHY THE F ARE YOU TAKING GRAVITY READINGS WHILE THE LOCK IS BUBBLING LIKE CRAZY???????

Ok I had to get that out of my system. Like I said earlier, if the airlock is bubbling like crazy, and yes 2x per min is still pretty vigorous, then there is absolutely no need to mess with your beer, leave it alone. After a few more batches you won't even check gravity for at least 10 day or longer.

My advice is to shut the fermenter in a closet where you don't have to look at it. Leave it there for another 10 days and resist the urge to look at it. Your beer will continue to ferment out during that time. The yeast that are in there are having a freaking party to end all parties and won't stop until the open bar is out of liquor if you know what i mean.

RDWHAHB!!!!

 

[jfrostp]

Hah, alrighty. Thanks.

 

[cookietruck]

The yeast that are in there are having a freaking party to end all parties and won't stop until the open bar is out of liquor if you know what i mean.

lolz.