Hey everyone, looking for some help. I brewed a double IPA(all grain) about 2 weeks ago OG 1.084. I used 2 packets of us-05 and rehydrated before pitching(first time i've used dry yeast). The first few days were kind of as expected seeing active fermentation, but not as active as expected. I had a blow-off tube expecting a very active fermentation considering my OG, but it wasn't bubbling much at all. Temps were kept between 66-68 degrees. After a few days I didnt see anymore active fermentation, and noticed almost like a mold like covering on the top. Took a gravity reading and it was 1.036. I let it go a few more days and it was the same. I had some White Labs california Ale yeast that I was going to use for my next brew, so I made a 1L starter and pitched it a little over 48 hours ago. I am seeing no signs of active fermentation. I guess my question is, could an infection prevent fermentation, I have never had an infection before. And is there anything I can do at this point to get the gravity down some more. Sorry for the long post, just wanted to give all the details. Thanks in advance!
Stuck fermentation
- Thread starter bubbageez
- Start date
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m1k3
Well-Known Member
Two packets of US-05 @ 68F should take a 1.084 wort down to it terminal gravity (whatever that would be for your specific wort).
Feel free to warm up the fermentation after a couple of days of fermenation.
Feel free to warm up the fermentation after a couple of days of fermenation.
EarthwormJim
Well-Known Member
Are you measuring gravity with a hydrometer or refractometer? If the refractometer, try a hydrometer or search online for a refractometer calculator. Once fermentation starts, the alcohol will throw off the refractometer.
THANK YOU! I feel like a huge idiot, I was using refractometer and this is my first beer I've brewed in almost 2 years and forgot about needing to correct once there's alcohol. Its fully fermented down to about 1.008. Wasted a pack of yeast and some time but I guess I won't forget that again.
