Author Topic: Stuck Fermentation  (Read 649 times)

Offline Pelican Brewer

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Stuck Fermentation
« on: July 14, 2017, 02:28:34 AM »
Brewed a Belgian Dubel on June 22 and pitched 1 pouch of Wyeast 1214 with 1.080 OG (I know 1 pouch was not enough, my mistake) everything was going fine and 4 or 5 days later fermentation shutdown. Took a gravity reading and it stalled at 1.040. Went to LHBS, no wy1214, but they had wy1762, so I added that and no activity. Tried to oxygenate again with air pump and added Safbrew S-33 and no activity. All the while gravity is still at 1.040. Out of desperation I ordered an oxygen regular and bottle of oxygen etc. Gave it a good 45 seconds of oxygen and pitched another wy1214 last night and still no activity. All appropriate sanitation procedures followed and no infection present as far as I can tell. I have it in a 6.5 gallon glass carboy and maintaining about 68 to 70 degrees. Not sure what to do next. Is it a lost batch? Any Ideas how to get fermentation going again?

Offline Stevie

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Re: Stuck Fermentation
« Reply #1 on: July 14, 2017, 03:22:44 AM »
Recipe?

Bad news, that beer is likely toast. All that oxygen so late was a bad move. Sorry.

Offline flars

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Re: Stuck Fermentation
« Reply #2 on: July 14, 2017, 05:30:04 AM »
Did you use a refractometer or hydrometer for specific gravity?

Offline Pelican Brewer

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Re: Stuck Fermentation
« Reply #3 on: July 14, 2017, 01:12:32 PM »
Used a hydrometer for readings, I have taken four and all have been 1.040. This one may go down as a learning experience. Any other advice would be appreciated.

Offline Pelican Brewer

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Re: Stuck Fermentation
« Reply #4 on: July 14, 2017, 01:20:17 PM »
Here's the recipe, I know this is not traditional, but LHBS didn't have exactly what I wanted so I punted. This is what led me to buy a grain mill. We have a great LHBS but they can't carry everything and sometimes i don't plan ahead enough.

5.50 gal              Missoula Montana                         Water         1        -             
1.10 tbsp             PH 5.2 Stabilizer (Mash 60.0 mins)       Water Agent   2        -             
12 lbs                Pale Malt, Maris Otter (3.0 SRM)         Grain         3        76.2 %       
1 lbs 8.0 oz          Acid Malt (3.0 SRM)                      Grain         4        9.5 %         
1 lbs                 Caramel/Crystal Malt - 80L (75.0 SRM)    Grain         5        6.3 %         
8.0 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         6        3.2 %         
4.0 oz                Chocolate Malt (350.0 SRM)               Grain         7        1.6 %         
8.0 oz                Candi Sugar, Dark (275.0 SRM)            Sugar         8        3.2 %         
0.75 oz               Goldings, B.C. [5.10 %] - Boil 60.0 min  Hop           9        10.5 IBUs     
0.50 oz               Goldings, B.C. [5.10 %] - Boil 30.0 min  Hop           10       5.4 IBUs     
0.28 tsp              Irish Moss (Boil 10.0 mins)              Fining        11       -             
0.50 oz               Willamette [5.60 %] - Boil 10.0 min      Hop           12       2.8 IBUs

Any thoughts on the recipe?

Offline Joe Sr.

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Re: Stuck Fermentation
« Reply #5 on: July 14, 2017, 04:08:03 PM »
Pull a sample and do a FFT to see what happens.  It is helpful.

If there's further to ferment based on the FFT, rouse the yeast.  Warm it up.  Give it some time.
It's all in the reflexes. - Jack Burton

Offline Stevie

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Re: Stuck Fermentation
« Reply #6 on: July 14, 2017, 05:33:38 PM »
Nothing in the grain bill is too concerning. What was the mash temp? 10% acid malt is quite a bit, is your water very hard?

Offline Pelican Brewer

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Re: Stuck Fermentation
« Reply #7 on: July 15, 2017, 04:32:21 AM »
Mash temp wash 156. Acid malt was to add a slight sour note. Missoula Montana has a has hard water and the latest water report I saw it has a PH of 7.4 with a distinct chlorine taste. I now filter my water with a charcoal filter. Thanks for the advice Joe Sr. will try that.

Offline Andor

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Re: Stuck Fermentation
« Reply #8 on: July 15, 2017, 02:24:51 PM »
5.2 stabilizer is pretty much useless from what I've seen  and 10% acid malt likely dropped your ph way lower than optimal range. That wouldn't explain the stuck fermentation 100% but I had a batch where I came in way low on my mash ph and got much lower attenuation than I had in past batches of the same recipe.

Offline chumley

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Re: Stuck Fermentation
« Reply #9 on: July 15, 2017, 10:34:12 PM »
Here's the recipe, I know this is not traditional, but LHBS didn't have exactly what I wanted so I punted. This is what led me to buy a grain mill. We have a great LHBS but they can't carry everything and sometimes i don't plan ahead enough.

5.50 gal              Missoula Montana                         Water         1        -             
........

Aha!  I think we have found the culprit.  Missoula water is known to be contaminated with extremely high levels of patchouli.  That would certainly inhibit any right thinking Trappist yeast..  ;D