What happens when stuck fermented wort????

[hcuellart]

Hello guys first post and learning quite a bit... OK so what happens when a stuck fermented wort gets racked to secondary and left to sit? It finishes fermentation with only the suspended yeast? Would this age well? Not that its happening right now, just learning different situations. Thanks for your input!!

 

[ArkhamAsylum]

Step 1: Relax.

Unless you're taking daily readings of the specific gravity (SG), the only visual indicators of fermentation are likely to be airlock activity, and the lava-lamp visualization through a glass carboy fermentor. Just because you don't see the activity through the airlock or the clear carboy wall doesn't mean that fermentation has ceased.

You mentioned that it was stuck in primary. Assuming that this is truly "not happening right now", there are a few hypothetical scenarios in which the brewmaster would arrive at this conclusion.

1. It wasn't "stuck"; it was "finished" (at least in the eyes of the beholder). Some yeasts, especially when a starter has been used, do the majority of the heavy lifting in the first 48 hours. The LORD may have waited until the 7th Day to rest, but yeasties are lazy, and could have other ideas.

2. He hasn't waited long enough. Yeast takes time to do its work, and doesn't believe in instant gratification. If it's becoming Day 3 of Primary, then he should start to worry.

3. The fermentor is not air-tight. Airlock activity is directly related to the differential between the pressure in the headspace of the fermentor, and the ambient air pressure. If there is a leak somewhere, then excess pressure will not release through the more-difficult airlock.

4. The yeast doesn't have the proper fuel. Small-engine problems are often attributable to a shortage of one of the two ingredients for carburetion: shortage of fuel, and shortage of oxygen. Likewise, yeasties require fuel (sugar, which should be a-plenty) to ferment. Reproduction requires oxygen, while fermentation takes place in an oxygen-restricted environment.

So, for this hypothetical would-be brewer, if the primary appears to be stuck, I would recommend the following: (a) Relax, and ensure all seals are air-tight; (b) wait until Day 3 of the primary fermentation; (c) give the vessel a small shake [10-second swirl]; (d) wait a day, then crack open the lid in a clean environment to allow fresh oxygen in, then seal and shake it.

If, by some chance, this hypothetical brewer has already racked to secondary, I would add 2 days to the suggestions' timelines in the last paragraph. After these steps, if fermentation has not occurred, only then should the brewer suspect faulty yeast or ingredients.

 

[hcuellart]

Step 1: Relax.

Unless you're taking daily readings of the specific gravity (SG), the only visual indicators of fermentation are likely to be airlock activity, and the lava-lamp visualization through a glass carboy fermentor. Just because you don't see the activity through the airlock or the clear carboy wall doesn't mean that fermentation has ceased.

You mentioned that it was stuck in primary. Assuming that this is truly "not happening right now", there are a few hypothetical scenarios in which the brewmaster would arrive at this conclusion.

1. It wasn't "stuck"; it was "finished" (at least in the eyes of the beholder). Some yeasts, especially when a starter has been used, do the majority of the heavy lifting in the first 48 hours. The LORD may have waited until the 7th Day to rest, but yeasties are lazy, and could have other ideas.

2. He hasn't waited long enough. Yeast takes time to do its work, and doesn't believe in instant gratification. If it's becoming Day 3 of Primary, then he should start to worry.

3. The fermentor is not air-tight. Airlock activity is directly related to the differential between the pressure in the headspace of the fermentor, and the ambient air pressure. If there is a leak somewhere, then excess pressure will not release through the more-difficult airlock.

4. The yeast doesn't have the proper fuel. Small-engine problems are often attributable to a shortage of one of the two ingredients for carburetion: shortage of fuel, and shortage of oxygen. Likewise, yeasties require fuel (sugar, which should be a-plenty) to ferment. Reproduction requires oxygen, while fermentation takes place in an oxygen-restricted environment.

So, for this hypothetical would-be brewer, if the primary appears to be stuck, I would recommend the following: (a) Relax, and ensure all seals are air-tight; (b) wait until Day 3 of the primary fermentation; (c) give the vessel a small shake [10-second swirl]; (d) wait a day, then crack open the lid in a clean environment to allow fresh oxygen in, then seal and shake it.

If, by some chance, this hypothetical brewer has already racked to secondary, I would add 2 days to the suggestions' timelines in the last paragraph. After these steps, if fermentation has not occurred, only then should the brewer suspect faulty yeast or ingredients.

OK let's see another scenario, 2 weeks have past in primary and due to low temperature still the FG is let's say 1.020 when it should have been 1.010? Do you/ Can you rack to secondary and wait for the suspended yeasties if any (due to low temp) to finish the fermentation?

 

[BigFloyd]

OK let's see another scenario, 2 weeks have past in primary and due to low temperature still the FG is let's say 1.020 when it should have been 1.010? Do you/ Can you rack to secondary and wait for the suspended yeasties if any (due to low temp) to finish the fermentation?

Nope. This is sounding less and less like a hypothetical question.

First, most beers don't need to be secondaried at all. Just let it finish in the primary, rack to bottling bucket, prime and bottle.

If a beer hasn't finished due to low temps, the solution is basic. Warm it to the high end of the optimal range for the strain and leave it alone another week to let the yeast colony complete the task. Giving it a gentle swirl can help get some of the yeast cake back into suspension. You'll want/need the yeast cake there for that.

 

[hcuellart]

Nope. This is sounding less and less like a hypothetical question.

First, most beers don't need to be secondaried at all. Just let it finish in the primary, rack to bottling bucket, prime and bottle.

If a beer hasn't finished due to low temps, the solution is basic. Warm it to the high end of the optimal range for the strain and leave it alone another week to let the yeast colony complete the task. Giving it a gentle swirl can help get some of the yeast cake back into suspension. You'll want/need the yeast cake there for that.

Thanks for your reply believe it or not it is not happening to me, my first brew is bottled and conditioning, just wanted to know what would happen in that situation, though it makes sense to raise the temp and wait.
Yes I too believe, from what I've read that secondary is not necessary for most beer types. For my first brew I left it in primary for a month, on bottling day sipped the gravity tested beer and tasted very, very good. Loving this hobby and wonder why it took me so long to discover it!
Thanks!!

 

[ArkhamAsylum]

OK let's see another scenario, 2 weeks have past in primary and due to low temperature still the FG is let's say 1.020 when it should have been 1.010? Do you/ Can you rack to secondary and wait for the suspended yeasties if any (due to low temp) to finish the fermentation?

You had to bring up the one main variable that I forgot to mention. #shame

Glad your brew turned out awesome, and hope you never have to heed the advice in my long-winded response.

 

[brettg20]

NEVER RACK BEER OUT OF PRIMARY UNTIL ITS DONE. PERIOD. I don't know why this is ever an option

 

[BigFloyd]

NEVER RACK BEER OUT OF PRIMARY UNTIL ITS DONE. PERIOD. I don't know why this is ever an option

How about because newer brewers who don't know any better are following written kit instructions that were written several years ago, never updated and are based on old, outdated techniques?