Wyeast 1214 stuck...

[brentindeed]

I've got a 1214 belgian stuck. OG 1.080, now at 1.053 after 2 weeks. Mashed at 155, and added sucrose, maple syrup and belgian candy sugar to the boil. IE tons of fermentables. SO, I started fermenting at 65, ramped up to 76, and it's not there. I'm thinking rouse it up and move it to 85 (the yeast can take it) to get it going again. I only have 1 more week to ferment due to a competition.

Anything else I can do??

 

[dwarven_stout]

First lesson: don't try to do a 1.080 beer in 3 weeks.

Secondly, I assume you mean you started at 65 and ramped to 76? If you actually meant 165 and 176, I think I figured out why your yeast is stuck.

Finally (my only real advice) is to repitch. Yeast *can* gobble up all the simple sugars and crap out without ever really touching the malt sugars. It doesn't always happen that way, but it's generally a good idea to play it safe and add simple sugars during or after primary fermentation rather than before.

 

[brentindeed]

i don't have any more 1214, would repitching with something clean or a champagne work without removing all the character the 1214 gave the batch?

(and yes 1.080 is aggressive in 3 weeks, but i've done it before just not with this yeast)

BTW, thanks!!

 

[usafbeach]

Using a 1214 starter, I've reached FG on a 1.082 in 9 days, so I think 3 weeks is plenty of time.

I'd be wary of switching yeasts at this point... I definitely think it will affect your taste. Is there any way you can get your hands on more 1214?

 

[dwarven_stout]

The main reason that I'm suggesting repitching is your desire to have this beer done for a competition. Personally, I would stay away from the heat&rouse path- 1214 can toss some pretty insane esters fermenting any higher than you have it now. You shouldn't lose much if any yeast character that you have now- you just won't get much more after repitching something else.

 

[brentindeed]

Using a 1214 starter, I've reached FG on a 1.082 in 9 days, so I think 3 weeks is plenty of time.

I'd be wary of switching yeasts at this point... I definitely think it will affect your taste. Is there any way you can get your hands on more 1214?

Thanks. I only have 1.5 LHBS near me and they are poorly stocked, but I will look. I have trappist yeast which is similar, as well as canadian-belgian, but both are not the same (as we know) so I'll try to track it down first.

Worst case, what about moving to secondary and making a starter from the primary yeast (rinsed) ? Should only take a day to get the starter fired up?

 

[dwarven_stout]

Worst case, what about moving to secondary and making a starter from the primary yeast (rinsed) ? Should only take a day to get the starter fired up?

That honestly doesn't make a lot of sense. What exactly would you be giving that primary yeast that it doesn't already have? More sugar? That's the exact problem that you have right now!

 

[jmarshall]

I don't know, maybe not such a bad idea. Perhaps it was underoxygenated for some reason. Harvesting and making a second starter may be a good way to get it multiplying again by exposing at least some of the yeast to a second shot of oxygen, I mean to the starter, not to the wort obviously. If you do that, I would pitch the starter whole, at peak krausen rather than decanting. I'm assuming you used yeast nutrient?

 

[brentindeed]

I don't know, maybe not such a bad idea. Perhaps it was underoxygenated for some reason. Harvesting and making a second starter may be a good way to get it multiplying again by exposing at least some of the yeast to a second shot of oxygen, I mean to the starter, not to the wort obviously. If you do that, I would pitch the starter whole, at peak krausen rather than decanting. I'm assuming you used yeast nutrient?

Ran out of nutrient for the original starter, so no. Would definitely use it on the repitch....