Ok guys I seem to have a stuck fermentation. I am making a dubbel with an OG of 1.060. In the directions it said to let it ferment for 3 weeks. I checked the gravity after two weeks and it was at 1.019. I check it today which is 3 weeks from my brew day and it is still 1.019. What can I do??
Stuck Fermentation
- Thread starter Elip8332
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flars
Well-Known Member
Mash temperature could have been on the high side, creating more unfermentable sugars.
Beer could be at FG.
Beer could be at FG.
TipsySaint
Well-Known Member
What temp is that bad boy sitting at and what strain are you using? Belgians like it HOT! I'm talking 75+ kinda hot, I've had one that fermented super great at 95 (that is not a typo).
homebrewdr
Well-Known Member
What FG were you expecting? BJCP guidelines state a Belgian Dubbel to have a FG in the range of 1.008-1.018 and ABV of 6-7.6%. Yours might be slightly lower ABV and maybe a touch sweet, but I'd call it an acceptable brew. Maybe try warming it up for a couple days to see if it drops anymore.
Even if it dropped to 1.008 you would be in the 6.8% ABV range. Next time you could up the OG a little more or add some extra belgian candy sugar, and you might be exactly where you want to be.
Even if it dropped to 1.008 you would be in the 6.8% ABV range. Next time you could up the OG a little more or add some extra belgian candy sugar, and you might be exactly where you want to be.
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homebrewdr
Well-Known Member
Warming it up and rousing the yeast could help, if there are any more fermentables. My bet is you mashed a little high and/or carmelized some of the wort. If you used any extract, it could be a limitation of the extract itself.
Some brewers say to pitch a packet of cheap champagne yeast (less than a dollar). It should hypothetically eat up any leftover fermentables. You can buy a 10 pack of this on amazon for less than $6. I keep it around for possible stuck fermentations as well as making cider.
Some people use a little amylase enzyme, and its also relatively cheap to buy. Some people think that "Beano" from the store is the same as amylase, but it is actually a bit different chemically and called alpha galactosidose (my undergrad degree is in Biochemistry). In simple terms, amylase breaks down the complex sugar chains into smaller, simple sugars. The issue with this is that it will drop down to 1.000 or even below, leaving it too dry.
Personally, I'd warm it up/rouse the yeast because your FG isn't too far off from the style guidelines. If it doesn't drop further, I'd consider it done.
Some brewers say to pitch a packet of cheap champagne yeast (less than a dollar). It should hypothetically eat up any leftover fermentables. You can buy a 10 pack of this on amazon for less than $6. I keep it around for possible stuck fermentations as well as making cider.
Some people use a little amylase enzyme, and its also relatively cheap to buy. Some people think that "Beano" from the store is the same as amylase, but it is actually a bit different chemically and called alpha galactosidose (my undergrad degree is in Biochemistry). In simple terms, amylase breaks down the complex sugar chains into smaller, simple sugars. The issue with this is that it will drop down to 1.000 or even below, leaving it too dry.
Personally, I'd warm it up/rouse the yeast because your FG isn't too far off from the style guidelines. If it doesn't drop further, I'd consider it done.
Or gently stir with a sanitized racking cane.
I assume you are using an hydrometer and not a refractometer.
What yeast? Belgians like high temp to finish. Some Belgians can stall, or stop for a while and then re-start.
Extract or all-grain?
Did you use any simple sugar. Belgian beers have a lot of simple sugars to help them finish low.
beergolf
Well-Known Member
It is bad to give general advice about Belgian yeasts like that. If you ferment some Belgians at that temp you might as well call NASA and ask if they would like some rocket fuel. The only Belgian yeast that I would consider getting that hot during active fermentation is 3724 ( Belgian Saison) Other Belgian yeasts need to be kept cooler during the first part of fermentation or they can produce nasty fusels. After fermentation slows, then they can be warmed up to help them finish out.
