Stuck fermentation or finished?

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Stuck fermentation or finished?

Postby octoscott » Sun Jun 19, 2016 17:14

Brewed a steam beer last Saturday with the Mangrove Jacks California Lager strain and since Thursday its been stuck at 1.020.

It's been fermenting at 15C and took off pretty quickly.

I meant to mash at 67C, but arsed it and ended up closer to 70C.

OG was 1.050, and I was expecting it to go down to around 1.012. Has it stalled or could that be it done?
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Re: Stuck fermentation or finished?

Postby KevinS » Sun Jun 19, 2016 22:09

Hm. That is very low attenuation, even at that mash temp. That's 59% attenuation for a yeast that should be late 70s - early 80s.

I'd give the yeast a gentle stir with a sanitised spoon before doing anything else at this stage
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Re: Stuck fermentation or finished?

Postby octoscott » Mon Jun 20, 2016 10:17

KevinS wrote:
I'd give the yeast a gentle stir with a sanitised spoon before doing anything else at this stage


Thanks Kevin, did just that last night and also upped the temp slightly. I'll take another sample tomorrow and see if any change.

Should I be expecting another krausen to form or will all the action happen from within?
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Re: Stuck fermentation or finished?

Postby ockelford » Mon Jun 20, 2016 13:10

Hi,

That seems a low temp to work with for a steam beer - I was under the impression that it was a lager yeast at ales temperatures. The characteristic flavour, I thought, came from pushing the yeast temps to 18 degrees+. How does it taste from the sample?

Their website says 18-20 deg. C with High Attenuation - when I used it, went nice and dry and got well over 80%, I used two rehyradted packsi in 23L, and temps were 18 deg C.

R
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Re: Stuck fermentation or finished?

Postby octoscott » Mon Jun 20, 2016 15:20

ockelford wrote:Hi,

That seems a low temp to work with for a steam beer - I was under the impression that it was a lager yeast at ales temperatures. The characteristic flavour, I thought, came from pushing the yeast temps to 18 degrees+. How does it taste from the sample?

Their website says 18-20 deg. C with High Attenuation - when I used it, went nice and dry and got well over 80%, I used two rehyradted packsi in 23L, and temps were 18 deg C.

R


It's super clean from the sample. Genuinely like lager clean. Will upping the temp now still chew through the last of the sugars or would you think i'm looking to re pitch?
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Re: Stuck fermentation or finished?

Postby stevelmu » Mon Jun 20, 2016 16:19

How many packs did you use? MJ recco 2 on their factsheet.
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Re: Stuck fermentation or finished?

Postby octoscott » Mon Jun 20, 2016 16:41

stevelmu wrote:How many packs did you use? MJ recco 2 on their factsheet.


Just the one, but it was only into 12.5 litres.
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Re: Stuck fermentation or finished?

Postby stevelmu » Mon Jun 20, 2016 16:49

Shouldn't be that then, my last lager wouldn't go below 1.014 but was ok.
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Re: Stuck fermentation or finished?

Postby octoscott » Mon Jun 20, 2016 18:20

No change today...

Will check again tomorrow, but is there a plan B if it's not cutting those last points off?

Im a bit worried to bottle at 1.020 tbh.
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Re: Stuck fermentation or finished?

Postby octoscott » Tue Jun 21, 2016 19:58

Gonna pitch some champagne yeast into this tomorrow in the hope I can knock it down to about 1.014.

Nothing ventured, nothing gained I guess.
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