Stuck pilsner?

[jonnyv]

I'm 2 weeks into a pilsner that seems to be stuck. OG was high at 1.072. Now at 1.038 after 2 weeks. Hasn't really budged the last few days but I can hear activity in the blowoff jug. Yeast is WhiteLabs WLP800. I now belieave I should've double pitched but that's hindsight I guess. Any suggestions?

 

[SeraW]

Might depend on current ferment temp and/or mash temp, but if it were me, I'd be raising for a D-rest right about there, should help bring it down, too.

 

[passedpawn]

^^ yea, at two weeks I raise mine 5 degrees F. It takes 3 weeks for my lagers to come down to FG.

What temperature are you fermenting at?

 

[jonnyv]

Mash was stepped at 70, 105 and 152. 168 mashout. There was probably another step in there but im not close to my notes to check. Current temp is 54 but I started warming it up a little and sounds like there's more activity from the blowoff. The guy from the LBS recommended a small starter and hitting it again.

 

[g-star]

Did you pitch one vial of lager yeast in to a 1.072 beer?

 

[Schlenkerla]

Did you pitch one vial of lager yeast in to a 1.072 beer?

Yeah - What about your starter. Anything over 1.040 could use one. You need 7.6 qrts for 520 Billion yeast cells. Check out Mr Malty. Bookmark It.

http://www.mrmalty.com/calc/calc.html

Also how did you aerate? Agitation or Oxygen?

 

[Schlenkerla]

Word of Caution! I have never had to do this for a stuck ferment. I know these are potential options. Let others chime in and give their opinion. OK

1. Pitching Champagne yeast is an option. Red Star Pasteur Champagne.
   
2. Also, yeast energizer/nutrient and amylase enzyme could be added.
   
3. Make a small starter now with another vial of WLP800.

I have used amylase enzyme, to dry out my light beers and it works within two weeks. Drops close to 1.000.

I have used the yeast energizer and yeast nutrient on ciders to prevent the straining yeast from pumping sulfur gas (SO4). It works too.


Hope this helps.......

 

[jonnyv]

Hanging my head in shame, yes only one vial. I had a feeling this was the issue. Mr Malty, check. Thank you!

 

[Schlenkerla]

Np - Don't worry. You can make a small starter now if you can get another vial.

 

[Schlenkerla]

If you haven't made a starter before review one of these...

http://howtobrew.com/book/section-1/yeast/preparing-yeast-and-yeast-starters

https://www.homebrewtalk.com/showthread.php?t=76101

 

[jonnyv]

Fantastic. Thank you Schlenkerla!

 

[schematix]

I'd pitch a new starter.

BTW, 1.072 is a little high OG for a pilsner. Try 1.050 next time.

 

[WI_Wino]

Did you use a refracotmeter to measure gravity by chance? They aren't accurate after fermentation starts (alcohol skews the reading). Your 1.038 reading could be quite lower.