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Is my fermentation stuck?

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  • #1

    Is my fermentation stuck?

    Morning all.

    So my Dubbel doesn't look like it's going to get anywhere near target FG of 1,013.

    Had it in the primary for 5 days and it's been in the secondary for 5 days. SG is now at 1,023 and it took 4 days to get there from 1,025.

    Any suggestions, I have a packet of US05 on hand, original yeast was T-58 (all i could get).

    Thanks.
    "I’m Allergic to grass. Hey, it could be worse. I could be allergic to beer." – Greg Norman
    Tags: stuck fermentation
  • #2
    Is it bubbling?
    Busy rebuilding ....

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    • #3
      Haven't seen it for a couple of days, so if it is it is very slow.
      "I’m Allergic to grass. Hey, it could be worse. I could be allergic to beer." – Greg Norman

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      • #4
        I'd maybe try stir up the secondary and repitch with a US-05. T-58 has lower attenuation and higher final gravity.

        Is this extract or AG
        Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime!

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        • #5
          It is an AG
          "I’m Allergic to grass. Hey, it could be worse. I could be allergic to beer." – Greg Norman

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          • #6
            Decided to push the temperature up a little and it is bubbling maybe once every 30 - 40 secs. Will monitor it.

            As a matter of interest been doing some reading on stuck fermentation and it seems the best way to restart is to pitch the beer onto an existing yeast cake from another beer. Seems to be some doubt that just pitching a dry yeast will work because of the existing alcohol. Any experiences with this?
            "I’m Allergic to grass. Hey, it could be worse. I could be allergic to beer." – Greg Norman

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            • #7
              Right, report back. The Dubbel activity didn't last long and all went dead.

              Pitched some US-05 which I had gurgling quite nicely during hydration (with a little DME), no success.

              Rechecked all calculations and my limited knowledge tells me it definitely isn't finished (only a 14L batch). If Simon would send me his Beersmith template I would post the recipe.

              My Porter went crazy and is down to 1,026 in 4 days (target 1,021). Racked it to secondary and racked the Dubbel onto the Porter yeast cake. The results were almost instantaneous, bubbling away merrily.

              Wonder what the hell it's going to taste like.
              "I’m Allergic to grass. Hey, it could be worse. I could be allergic to beer." – Greg Norman

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              • #8
                Did you aerate it properly before adding the yeast?

                Did you maybe mash at a high temperature?

                As you can see from below a few degrees can make quite a difference:
                62C-65C mostly fermentable sugars light body
                65C-68C Lots of fermentable sugars medium body
                68C-70C More unfermentable sugars fuller body

                If you did mash at a higher temperature the beer will have a fuller body, be sweeter and as a result of the extra body the hops balance will be out so less "hoppy".

                But I'm sure it will still taste great.
                Beachless
                Beachless
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                Last edited by Beachless; 16 May 2013, 15:32.

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                • #9
                  Thanks, I think that mash temperature could be an issue, was my first mash, second one was much calmer and hit everything nicely. Still bubbling today but very slowly. Will check over the next couple of days where it's down to.
                  "I’m Allergic to grass. Hey, it could be worse. I could be allergic to beer." – Greg Norman

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                  • #10
                    I have a really big ( 1070 OG ) stout in the seconday fermenter at the moment that appeared to be stuck, probably cos it's starting to get cold. Put my fish tank heater ( don't worry, purpose bought) into the fermenter at it is now bubbling away happily again.
                    Money can't buy you happiness, but it can buy you the next best thing, BEER

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