Stuck Fermintation

[C-Rider]

Brewed an IPA about a month ago. It was to have finished about 1.016.
It was a smash using Dark Munich Malt and Magnum hops. Fermented 4 weeks at about 62* then dry hopped and cold crashed.

Checked FG after a week of dry hopping and it was 1.028.

Brought it into the house to warm up, but we are having a COLD spell here in "sunny" Hawai`i. It has rarely been above 74 in the house and after a week at room temp the mix is only up to 70* (2g).

So today I popped the top of the bucket and mixed the whole mess up w/a strealized spoon. Hope the yeast wakes up and finishes the beer.

BTW while in the test tube it was the most beautiful RED I've ever brewed and crystal clear. I guess Dark Munich is to dark for an IPA, but it sure would make a pretty Red Ale.

I'm gonna have to cold crash again in I hope a week when/if the FG drops. If not I'm gonna have a 2.9 ABV brew.

 

[GearDaddys]

Had a similar situation this last month.. although I wasn't as far off as you.. Have you considered adding some yeast energizer? My LHBS suggested I try it to get the yeast perked up again, and although it did resume some bubbling in the airlock, my FG didn't fall anymore.. It may be worth trying in your case though!

 

[Yooper]

I've never used dark Munich as 100% of the base malt before, but it seems like that could be the issue with the low attenuation to me depending on the mash temperature.

 

[trimixdiver1]

I did a big 100% dark munich smash. 1.080. Mine stalled but I assumed it was the gravity and yeast choice. I dropped some beano and it hit right around my predicted FG. Darn good beer, great aroma. I call it my double drunkle. Used WLP802 Czech Bud lager yeast.

 

[C-Rider]

Outside it's still only up to 72* at 3 p.m. w/sun shining on that wall of the house. We have no heating here as it "never" gets cold. LOL
Brew seems to have also warmed up to 72* and I'm getting a bubble every 30 sec or so. Looking to succeed after all.

 

[BlueHouseBrewhaus]

Depends on how "dark" your Dark Munich is. Beer Smith has info on Munich that is 20L. It only shows it being 25 lintner, which I don't think is enough to self convert. BS recommends no more than 80% of you grain bill. My LHBS even has a 40L Munich, which presumably is even less fermentable. As suggested, maybe try some beano or champagne yeast to see if you can get a few more points.

 

[C-Rider]

Depends on how "dark" your Dark Munich is. Beer Smith has info on Munich that is 20L. It only shows it being 25 lintner, which I don't think is enough to self convert. BS recommends no more than 80% of you grain bill. My LHBS even has a 40L Munich, which presumably is even less fermentable. As suggested, maybe try some beano or champagne yeast to see if you can get a few more points.

Yea, my bad. It was planned as Munich 10L, but my LHBS was out of that and only had the 20, so I did a quick sub w/o planning. If we ever get some "warm" weather it might finish. LOL

Let me tell you folks it is a BEAUTIFUL RED and from the cold crash was crystal clear. I could read the labels on the glass through the beer. I may try it again for a Red Ale but add some 2 row. LOL

 

[C-Rider]

Ok just not warming up in the house much over 70 so I put it on the trunk of my car where it is like 74*.

 

[BlueHouseBrewhaus]

Gee, it must be so hard for you that it ONLY got into the 70's today It's pretty warm here today - it almost reached 40! Woo-hoo! I guess there's not much of a market for Fermwrap in your neighborhood

 

[C-Rider]

Gee, it must be so hard for you that it ONLY got into the 70's today It's pretty warm here today - it almost reached 40! Woo-hoo! I guess there's not much of a market for Fermwrap in your neighborhood

Yea, life is ROUGH here in Paradise.

 

[Pkrd]

Ok just not warming up in the house much over 70 so I put it on the trunk of my car where it is like 74*.

Interplanetary IPA.