Author Topic: Stuck fermentation  (Read 877 times)

Offline travjohn92

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Stuck fermentation
« on: October 30, 2011, 06:08:20 PM »
I have two batches currently in fermentation, a porter and an Imperial IPA.  Both were brewed on 10-21-11 so they have been fermenting for about 9 days.

Neither batch has dropped to a gravity I was expecting.  The porter began at 1.076 and is now at 1.030.  I had great activity, but now all has seemed to stop.  My fear is that it will be too sweet as I was hoping to finish around 1.020.  I pitched two packets of wyeast london ale when it was at 69 degrees.  It is in the basement and with cooler temperatures at night the wort may fluctuate 3-4 degrees. 

This essentially the same with the imperial ipa, although it has progressed better than the porter.  It started at 1.078 and it is now at 1.024.  with this batch I pitched 2 packets of Wyeast Denny's Favorite 50

Any suggestions?
Primary: Belgian Wheat IPA, Vlad the IPAler
Secondary:  Iced Oatmeal Dunkelweizen
Kegged:  Baron Von IPWEIZEN, Dunkelweizen
Bottled: De Perverse Monnik Tripel
Next Up: Bog Nog Black IPA, Wake N Bake Clone, Breadbasket Wheat

Offline bonjour

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Re: Stuck fermentation
« Reply #1 on: October 30, 2011, 06:13:48 PM »
Not enough information

can you provide recipe and mash details, brand of extract, etc.

thanks
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 ;)

Offline travjohn92

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Re: Stuck fermentation
« Reply #2 on: October 30, 2011, 06:17:06 PM »
This is the porter:
        lbs    oz
56%   6   0    Munton's Dark LME   34   22   ~
28%   3   0    Briess Dark DME   43   30   ~
9%   1   0    Black Malt   28   550   ~
5%   0   8    Peated Malt   32   3   ~
2%   0   4    Briess Caramel 80L   34   80   ~

mashed the grains at around 160 for 30 minutes
Primary: Belgian Wheat IPA, Vlad the IPAler
Secondary:  Iced Oatmeal Dunkelweizen
Kegged:  Baron Von IPWEIZEN, Dunkelweizen
Bottled: De Perverse Monnik Tripel
Next Up: Bog Nog Black IPA, Wake N Bake Clone, Breadbasket Wheat

Offline bonjour

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Re: Stuck fermentation
« Reply #3 on: October 30, 2011, 06:34:53 PM »
That is a lot of extract, and dark extract which is generally less fermentable.

What and when are your last 3 days gravity readings?  changing gravity readings are the only reliable way to determine if fermentation is done. 

To achieve a lower FG I would replace a pound of DME with sugar next time.
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 ;)

Offline travjohn92

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Re: Stuck fermentation
« Reply #4 on: October 30, 2011, 07:28:37 PM »
3 days ago it was at 1.032 and today it was at 1.030.  Three days ago was the first reading I took after pitching.
Primary: Belgian Wheat IPA, Vlad the IPAler
Secondary:  Iced Oatmeal Dunkelweizen
Kegged:  Baron Von IPWEIZEN, Dunkelweizen
Bottled: De Perverse Monnik Tripel
Next Up: Bog Nog Black IPA, Wake N Bake Clone, Breadbasket Wheat

Offline travjohn92

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Re: Stuck fermentation
« Reply #5 on: October 30, 2011, 07:45:31 PM »
This is the exact same recipe I used back in the summer.  The only difference is the yeast, which then I used Wyeast 1056 American Ale.   That one finished out at 1.016.
Primary: Belgian Wheat IPA, Vlad the IPAler
Secondary:  Iced Oatmeal Dunkelweizen
Kegged:  Baron Von IPWEIZEN, Dunkelweizen
Bottled: De Perverse Monnik Tripel
Next Up: Bog Nog Black IPA, Wake N Bake Clone, Breadbasket Wheat