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Welp. Now what. Stalled fermentstion

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olotti

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So I brewed a neipa Saturday, og 1.086, and to try to bring out the esters in the hornidal kviek I followed the advice here and pitched 2tbsp into 6gal wort. It fermented vigorously for the typical 2 days with temps in the 90’s then stopped dead on day 3 which is typical I find for kviek. So I soft crashed added my first dryhop, blah blah blah. added my second dryhop today and took my fg reading. 1.030. 🙄😮 so now what. I just added the second dryhop. I have a Hornidal slurry in a pint jar. Should I add some and put the heat back on it? However what’s that gonna do to the dry hops? Won’t it induce hop creep? I should’ve just pitched the whole pack like I planned on oh well. Beer actually tasted ok, not overly sweet like I expected just a little full, expected fg is 1.016-1.018. Oh and before anyone asks. Yes reading was taken with a calibrated hydrometer not a refractometer, no there were not a lg amount of unfermentables it’s a neipa not a stout so I underpitched on purpose but allegedly kviek should’ve been able to finish this off.

i get it. Not an easy question. I reapplied the heating pad, swirled it and am gonna let it go another 4 days before cold crashing. Hopefully that’ll drop it a few more points. And looks like with the heat bumped up and a couple swirls the yeast is back working again.
 
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Maxkling

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Also I’m here to tell you a 1030 fg beer will stick out, if you didn’t find it overly sweet or a significant “wtf” then I’d be suspicious about the gravity reading.
 
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olotti

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All grain? Mash temperature? Thermometer calibration? Grain bill?
It’s underpitched but sure I’ll give ya some details.

all grain yes. Mashe temp 154. Therm calibration. Good. Grain bill.
15lbs 2 row
1.5lbs flaked oats
1lb munich
1lb white wheat
4oz carapils
It’s my common grain bill for my neipas and I adjust based on the size of the og I want. Beer smith has fg at 1.016 I think and the neipa I made a week before this just slightly smaller in grain bill I used a full pack of Voss and it hit the fg in 3 days. Wort chilled to 95 yeast pitched at 88deg and active ferm temp was mid 90’s. Like I said it was going hard and fats for 2 days then completely dropped. I think I’m gonna add a tbsp of the Hornidal kviek starter slurry I have now that the temp is bumped back up in the fermenter and see if I can’t get it to drop those extra 10-12 points. I’ll deal with the dh material that’s already in the fermenter.
 
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