[Pelican Brewer]

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?

[Stevie]

Recipe?

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

[flars]

Did you use a refractometer or hydrometer for specific gravity?

[Pelican Brewer]

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.

[Pelican Brewer]

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?

[Joe Sr.]

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.

[Stevie]

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?

[Pelican Brewer]

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.

[Andor]

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.

[chumley]

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..