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General Category => Yeast and Fermentation => Topic started by: smoketreebrewer on August 24, 2010, 07:00:08 PM

Title: Possible stuck fermentation
Post by: smoketreebrewer on August 24, 2010, 07:00:08 PM
I have a belgian triple I brewed that is now in seconday fermentation. Its been in secondary for about 2 weeks and seems to be stuck at a specific gravity of 1.022. The original gravity was 1.102. Should this be fermented out further and if so what can I do to restart the fermentation?
Title: Re: Possible stuck fermentation
Post by: tschmidlin on August 24, 2010, 07:09:55 PM
What yeast did you use?  You've got ~80% apparent attenuation, so I think that's done.  How does it taste?
Title: Re: Possible stuck fermentation
Post by: smoketreebrewer on August 25, 2010, 05:26:06 PM
I used wyeast 1762 Belgain Abbey II. It taste pretty good just a little on the sweet side.
Title: Re: Possible stuck fermentation
Post by: tschmidlin on August 25, 2010, 05:31:40 PM
I don't think you can expect it to drop any more.  If the gravity has been stable for a few days, chill and carbonate it.  That will help with the perception of sweetness.
Title: Re: Possible stuck fermentation
Post by: smoketreebrewer on August 25, 2010, 05:44:31 PM
I plan on bottling this beer. do you think i will have trouble with it carbinating. What tips can you give to insure they carbonate?
Title: Re: Possible stuck fermentation
Post by: tschmidlin on August 25, 2010, 05:53:31 PM
The main thing to do if you're worried about a high-gravity beer carbonating is to add some fresh yeast at bottling time.  Keep it warm for a week or two, then chill and taste.  In the future, I wouldn't rack to secondary unless you are sure the beer is finished.
Title: Re: Possible stuck fermentation
Post by: smoketreebrewer on August 25, 2010, 06:06:25 PM
Thanks for all your help
Title: Re: Possible stuck fermentation
Post by: tschmidlin on August 25, 2010, 06:07:49 PM
No problem!  Let us know how the beer turns out. :)
Title: Re: Possible stuck fermentation
Post by: bonjour on August 25, 2010, 06:19:23 PM
To give advice on a stuck fermentation we need to know recipe, mash profile, and fermentation process.

But at 1.022 you are likely finished, not stuck.