Author Topic: Possible stuck fermentation  (Read 763 times)

Offline smoketreebrewer

  • 1st Kit
  • *
  • Posts: 4
    • View Profile
Possible stuck fermentation
« on: August 24, 2010, 12:00:08 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

  • I must live here
  • **********
  • Posts: 8130
  • Redmond, WA
    • View Profile
Re: Possible stuck fermentation
« Reply #1 on: August 24, 2010, 12:09:55 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

  • 1st Kit
  • *
  • Posts: 4
    • View Profile
Re: Possible stuck fermentation
« Reply #2 on: August 25, 2010, 10:26:06 AM »
I used wyeast 1762 Belgain Abbey II. It taste pretty good just a little on the sweet side.

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8130
  • Redmond, WA
    • View Profile
Re: Possible stuck fermentation
« Reply #3 on: August 25, 2010, 10:31:40 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

  • 1st Kit
  • *
  • Posts: 4
    • View Profile
Re: Possible stuck fermentation
« Reply #4 on: August 25, 2010, 10:44:31 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

  • I must live here
  • **********
  • Posts: 8130
  • Redmond, WA
    • View Profile
Re: Possible stuck fermentation
« Reply #5 on: August 25, 2010, 10:53:31 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

  • 1st Kit
  • *
  • Posts: 4
    • View Profile
Re: Possible stuck fermentation
« Reply #6 on: August 25, 2010, 11:06:25 AM »
Thanks for all your help

Offline tschmidlin

  • I must live here
  • **********
  • Posts: 8130
  • Redmond, WA
    • View Profile
Re: Possible stuck fermentation
« Reply #7 on: August 25, 2010, 11:07:49 AM »
No problem!  Let us know how the beer turns out. :)
Tom Schmidlin

Offline bonjour

  • Administrator
  • Senior Brewmaster
  • *****
  • Posts: 1771
  • Troy, MI, 37mi, 60.9deg AR
    • View Profile
Re: Possible stuck fermentation
« Reply #8 on: August 25, 2010, 11:19:23 AM »
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 ;)