Stuck fermentation

chardressd · Jul 6, 2015

Hi guys

First time post...

I recently switched to all grain and have made 2 batches so far. One thing I've noticed is my pre boil Gravity was about 20 points off (lower) of where it should have been. However my post boil gravity was only 2 points higher so that was pretty close.

however it's been fermenting for a week ( red ale by the way) and it seems to be stuck at 1.028. Not sure if I did something wrong with the mash to affect this.

Any input would be great

Thanks

Mash temp was right around 154 for 60 minutes

US05 yeast I believe

Dovage · Jul 7, 2015

05 usually attenuated well so I would swirl your fermenter to put some yeast back in suspension and let it warm up to room temp. Check back in a day and see if there's any activity. Even if there isn't give it a few more days then see if your gravity has dropped.

jwelch1103 · Jul 7, 2015

It's hard to say without more information like the recipe you followed and the OG. Depending on the recipe that could be close to the expected FG.

Yooper · Jul 7, 2015

Are you using a refractometer or a hydrometer? If it's a hydrometer, does it read 1.000 in water?

Does the beer have any signs of fermentation at all, even a thin krausen?

eadavis80 · Jul 7, 2015

That's weird that your pre-boil is so low, but your post boil is pretty darn close. I don't do all-grain - just a couple BIAB batches. I am curious if someone else can help identify why. Hope your gravity drops to at least 1.020.

chardressd · Jul 7, 2015

I'll have to double check but my of was 1.056. My recipe said my pre boil og should have been 1.049, post boil 1.054 and fg 1.013.

I haven't actually double checked my hydrometer yet so I will definitely try that.

Also, not sure if it matters, but I aerated my wort After I pitched my yeast. I read your supposed to do it before. To be honest I'm not sure why I did it that way..

flars · Jul 7, 2015

Not to much of a problem aerating after pitching the yeast. Shaking the yeast up in a large amount of wort is less brutal than the stir bar in a yeast starter.