Yeast stopped working, gravity 1026

[simontja]

Hey!

I'm using WLP090 and yeast been in primary for 10 days. Day 4-7 I wasn't home and unaware of temperature, when I left it was 19c (66 f) and when I came back it was 15 c (59 F). It is probably certain that day 5-7 it was 15c (60 f) and day 4 15c (60 f) most of the time. The first 3 days it was bubbling superactive, and had a foam on top. The foam is now gone (Day 10) and a big yeast cake has formed on the bottom, it the air lock is quiet and I was going to move it to secondary and dryhop it, but the gravity is still pretty high (1026/1027). Did the yeast die? Do I need to repitch?

Some pictures.

 

[BigFloyd]

Do not rack to a secondary. Leave it on the yeast cake. Don't pitch any more yeast. If you end up wanting to rouse it, you will need all of that yeast now sitting in the bottom.

WLP090 has a very narrow ferment range. At 59*F, it dropped out and went to sleep. You didn't kill it. Warm it up to 65-67*F for a day then (since you've had the lid off and should not now shake or swirl) take a sanitized metal or plastic spoon and very gently (no splashing) work that yeast off the bottom. After that, wait a week before taking the next reading. Keep it at 65-67*F.

What's the recipe?

 

[simontja]

Do not rack to a secondary. Leave it on the yeast cake. Don't pitch any more yeast. If you end up wanting to rouse it, you will need all of that yeast now sitting in the bottom.

WLP090 has a very narrow ferment range. At 59*F, it dropped out and went to sleep. You didn't kill it. Warm it up to 65-67*F for a day then (since you've had the lid off and should not now shake or swirl) take a sanitized metal or plastic spoon and very gently (no splashing) work that yeast off the bottom. After that, wait a week before taking the next reading. Keep it at 65-67*F.

What's the recipe?

If I want to dry hop it, can I just dry hop in primary now?

4500g (10 lb) Pale Ale malt (Maris Otter)
800g (1.75 lb) Vienna Malt (Weyerman)
200g (0.45 lb) Carapils
200g (0.45 lb) Crystal malt

----
1.069 pre-boil gravity, around 26L

75 min boil,

10g Amarillo -- 75 min
10g Amarillo -- 60 min
15g Citra -- 45 min
10g Citra, 10g Mosaic - 30 min
10g Mosaic, Protofloc - 20 min
10g Amarillo, 10g Citra, 10g Mosaic - 15 min
10g Citra, 10g Amarillo, 5g Mosaic - Flameout.

 

[BigFloyd]

If I want to dry hop it, can I just dry hop in primary now?

4500g (10 lb) Pale Ale malt (Maris Otter)
800g (1.75 lb) Vienna Malt (Weyerman)
200g (0.45 lb) Carapils
200g (0.45 lb) Crystal malt

----
1.069 pre-boil gravity, around 26L

75 min boil,

10g Amarillo -- 75 min
10g Amarillo -- 60 min
15g Citra -- 45 min
10g Citra, 10g Mosaic - 30 min
10g Mosaic, Protofloc - 20 min
10g Amarillo, 10g Citra, 10g Mosaic - 15 min
10g Citra, 10g Amarillo, 5g Mosaic - Flameout.

Wait. Give this batch a chance to finish. It's perfectly OK to dry hop in the primary, but you want to wait until fermentation is done.

 

[simontja]

Do not rack to a secondary. Leave it on the yeast cake. Don't pitch any more yeast. If you end up wanting to rouse it, you will need all of that yeast now sitting in the bottom.

WLP090 has a very narrow ferment range. At 59*F, it dropped out and went to sleep. You didn't kill it. Warm it up to 65-67*F for a day then (since you've had the lid off and should not now shake or swirl) take a sanitized metal or plastic spoon and very gently (no splashing) work that yeast off the bottom. After that, wait a week before taking the next reading. Keep it at 65-67*F.

What's the recipe?

I have worked the yeast off the bottom, it's now incredibly cloudy. Should I expect it to create foam again? Because it is most certainly not. Temperature is steady 67-69.

 

[BigFloyd]

I have worked the yeast off the bottom, it's now incredibly cloudy. Should I expect it to create foam again? Because it is most certainly not. Temperature is steady 67-69.

It probably won't produce much, if any, krausen getting it down from 1.026 to the finish. The thing now is to leave it alone at that temp and give it time.

 

[simontja]

It probably won't produce much, if any, krausen getting it down from 1.026 to the finish. The thing now is to leave it alone at that temp and give it time.

5 days later from putting up the yeast.

It bubbled first 3 days, every 30 sec or so, then the yeast settled to the bottom again, seeing as this is WLP090 and its suppose to be superfast and people report fermentation done in 7 days, and I'm 14 days in, I decided to check with the hydrometer again. 1.024. I put the yeast back up but I'm starting to consider repitching.

And are you sure about not putting it in a secondary for dry hopping? I've heard that yeast + dry hops equals worse results.

 

[BigFloyd]

And are you sure about not putting it in a secondary for dry hopping? I've heard that yeast + dry hops equals worse results.

Just wait for it to get all done fermenting before you dry hop.

 

[simontja]

Just wait for it to get all done fermenting before you dry hop.

It's actually been bubbling, slowly, but bubbling. I opened it today, 5 days later, again. 1.024! I guess I just have too many unfermentable sugars.

I decided to dry hop it now anyway.