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Author Topic: Possible stuck fermentation  (Read 2080 times)

Offline smoketreebrewer

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Possible stuck fermentation
« on: August 24, 2010, 01:00:08 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?

Offline tschmidlin

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Re: Possible stuck fermentation
« Reply #1 on: August 24, 2010, 01:09:55 pm »
What yeast did you use?  You've got ~80% apparent attenuation, so I think that's done.  How does it taste?
Tom Schmidlin

Offline smoketreebrewer

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Re: Possible stuck fermentation
« Reply #2 on: August 25, 2010, 11:26:06 am »
I used wyeast 1762 Belgain Abbey II. It taste pretty good just a little on the sweet side.

Offline tschmidlin

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Re: Possible stuck fermentation
« Reply #3 on: August 25, 2010, 11:31:40 am »
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.
Tom Schmidlin

Offline smoketreebrewer

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Re: Possible stuck fermentation
« Reply #4 on: August 25, 2010, 11:44:31 am »
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?

Offline tschmidlin

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Re: Possible stuck fermentation
« Reply #5 on: August 25, 2010, 11:53:31 am »
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.
Tom Schmidlin

Offline smoketreebrewer

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Re: Possible stuck fermentation
« Reply #6 on: August 25, 2010, 12:06:25 pm »
Thanks for all your help

Offline tschmidlin

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Re: Possible stuck fermentation
« Reply #7 on: August 25, 2010, 12:07:49 pm »
No problem!  Let us know how the beer turns out. :)
Tom Schmidlin

Offline bonjour

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Re: Possible stuck fermentation
« Reply #8 on: August 25, 2010, 12:19:23 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.
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)