Author Topic: Stalled Fermentation  (Read 1762 times)

Offline Gunner0687

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Stalled Fermentation
« on: August 24, 2017, 04:40:19 PM »
I recently brewed a double IPA with an OG of 1.093, at the end of the primary fermentation, it was at 1.040. I transferred it to the second fermentation 6 days ago, now the gravity has stalled, no change since transfer. All the fermentable are below. I reluctantly used Wyeast 1056 American Ale.

17 lb   American - Pale 2-Row   37   1.8   77.3%
2 lb   American - Caramel / Crystal 40L   34   40   9.1%
2 lb   American - Carapils (Dextrine Malt)   33   1.8   9.1%
1 lb   Corn Sugar - Dextrose   46   0.5   4.5%
22 lb   Total           

Any ideas on what I should do to retriever the fermentation?

Offline jimmykx250

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Re: Stalled Fermentation
« Reply #1 on: August 25, 2017, 01:51:40 AM »
For a beer that big I would have done a starter for sure. Did you? Why did you transfer to secondary if the primary fermentation wasn't complete? Dose it with a pack of us05-that will finish it off.
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Offline Gunner0687

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Re: Stalled Fermentation
« Reply #2 on: August 25, 2017, 04:57:27 AM »
I did not do a starter, I know I should have but I took a chance. I honestly wasn’t thinking when I transferred it to a secondary.

What is US05?

Offline mainebrewer

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Re: Stalled Fermentation
« Reply #3 on: August 25, 2017, 09:19:42 AM »
US-05 is the dry yeast equivalent of WLP-001 or Wyeast 1056.
Since the beer now has no oxygen and has alcohol, it is going to be hard to restart fermentation.
In this case I'm not sure whether to recommend rehydration of the yeast or not. Perhaps someone who knows will chime in.
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Offline Joe Sr.

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Re: Stalled Fermentation
« Reply #4 on: August 25, 2017, 10:02:35 AM »
Your best bet is to pitch an active starter.  I'm not sure a packet of dry yeast will get it done.

You could siphon out a quart or so from the fermenter, pitch some yeast, and add it back once it's going.

That and keep the fermenter warmer than your typical fermentation temps.
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Offline Nathan

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Re: Stalled Fermentation
« Reply #5 on: August 25, 2017, 10:05:23 AM »
What Joe Sr said


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Offline TENNISPROROB

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Re: Stalled Fermentation
« Reply #6 on: August 27, 2017, 11:54:04 AM »
Try making a starter with wlp090 San Diego super yeast. It has high alcohol tolerance. Make a starter and pitch the whole starter at high krausen and make sure you aerate the starter right before pitching as well as you can. This should work... I've done it once before and it was successful. Good luck!

Offline denny

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Re: Stalled Fermentation
« Reply #7 on: August 27, 2017, 12:04:54 PM »
You used 4 lb. of malts that are high in unfermentables.  There may be nothing for the yeast to work on.
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