[David]

It looks like I may have a stuck fermentation. Using Verdant IPA yeast for the first time in a simple IPA. My SG has been holding at 1.020 for over 4 days.
OG 1.066, recipe shows a FG at 1.012. Normally after 3 days at the same gravity I would disregard the difference as a calculation error, but this seems to still be at high krausen, nothing has settled out. I roused the yeast yesterday to see if that would get it going again and it is still at 1.020 (using a tilt hydrometer).
What would be the best thing to do next? I have read that adding yeast may start a stuck fermentation. Any advice?

[Megary]

The first thing I would do is take a hydrometer sample to verify the Tilt is accurate.

[BrewBama]

It could be finished.  The Tilt is pretty good about reporting when fermentation is complete.  It’s not so good at reporting the exact FG. More often than not I get a huge clump of yeast on the Tilt throwing off the FG reading.

I keg the beer, pull a pint from the keg, and take a FG hydrometer reading off that pint. It’s normally different than the Tilt FG reading (and within range of the attenuation % for the yeast strain).



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[tommymorris]

It could be finished.  The Tilt is pretty good about reporting when fermentation is complete.  It’s not so good at reporting the exact FG. More often than not I get a huge clump of yeast on the Tilt throwing off the FG reading.

I keg the beer, pull a pint from the keg, and take a FG hydrometer reading off that pint. It’s normally different than the Tilt FG reading (and within range of the attenuation % for the yeast strain).



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I have had the tilt SG stop moving for several days multiple times before. When that happens I try to swirl the brew in case it is stuck to the side of the fermenter. That has gotten the needle moving again for me multiple times.

[David]

It could be finished.  The Tilt is pretty good about reporting when fermentation is complete.  It’s not so good at reporting the exact FG. More often than not I get a huge clump of yeast on the Tilt throwing off the FG reading.

I keg the beer, pull a pint from the keg, and take a FG hydrometer reading off that pint. It’s normally different than the Tilt FG reading (and within range of the attenuation % for the yeast strain).



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I have had the tilt SG stop moving for several days multiple times before. When that happens I try to swirl the brew in case it is stuck to the side of the fermenter. That has gotten the needle moving again for me multiple times.

When I roused the yeast yesterday, I also fished out the Tilt and cleaned it off (with sanitizer) - was thinking that very problem as I have also seen it before. Unfortunately that did not help.

[ynotbrusum]

You could work up a liter of starter with fresh yeast and pitch it as a Krausening, especially if you keg the beer (it will then also carbonate the batch in the keg).

[RC]

At the risk of stating the obvious, have you tasted it? 1.020 or not, it simply might be done fermenting. But if it's under-attenuated, you'll know by tasting it. As a side note, I recently used verdant for the first time and also noticed a krausen that refused to drop, even though the beer was done. Some strains do that.

[denny]

What was the recipe and process?

[David]

What was the recipe and process?

5.5 gallons
OG 1.059
FG 1.012
IBU 45
SRM 8
ABV 6

6 lbs - Maris Otter
5.5 lbs - Pure Idaho pilsner
1 lb - flaked corn
.75 lbs - crystal 60
.5 oz. HBC 630 - 60 min
.5 oz. HBC 630 - 30 min
.5 oz. HBC 630 - 10. min (and whirlfloc)
.5 oz. HBC 630 at flameout
1 pkg. Verdant IPA yeast

Single infusion mash (1.5 water to grain ratio) at 154 for 60 minutes, 170 degree sparge. 60 minute boil.

[denny]

What was the recipe and process?

5.5 gallons
OG 1.059
FG 1.012
IBU 45
SRM 8
ABV 6

6 lbs - Maris Otter
5.5 lbs - Pure Idaho pilsner
1 lb - flaked corn
.75 lbs - crystal 60
.5 oz. HBC 630 - 60 min
.5 oz. HBC 630 - 30 min
.5 oz. HBC 630 - 10. min (and whirlfloc)
.5 oz. HBC 630 at flameout
1 pkg. Verdant IPA yeast

Single infusion mash (1.5 water to grain ratio) at 154 for 60 minutes, 170 degree sparge. 60 minute boil.

Well, darn....no clues there

[ynotbrusum]

Calibrated thermometer for the mash temp?  Just ruling out a higher mash temp than intended....

[David]

Calibrated thermometer for the mash temp?  Just ruling out a higher mash temp than intended....

Been a while since I checked the thermometer calibration....Have been questioning some readings recently. Will look at that tonight.

[David]

The first thing I would do is take a hydrometer sample to verify the Tilt is accurate.

Will also look at this, thanks.

[David]

At the risk of stating the obvious, have you tasted it? 1.020 or not, it simply might be done fermenting. But if it's under-attenuated, you'll know by tasting it. As a side note, I recently used verdant for the first time and also noticed a krausen that refused to drop, even though the beer was done. Some strains do that.

I have not, you are right that should have been obvious. Will taste the sample when I measure the gravity with a standard hydrometer.

[denny]

Calibrated thermometer for the mash temp?  Just ruling out a higher mash temp than intended....

It's certainly possible, but you'd have to be way off for it to have much effect