Stuck Fermentation at 1.030

Discuss all things about brewing beer

Stuck Fermentation at 1.030

Postby The Doctor » Tue Mar 05, 2019 20:20

Brewed for the first time in 2 years last month.
Used my BIAB setup that i've used a couple of times in the past with decent result.

This recipe:
https://www.themaltmiller.co.uk/product ... ted-stout/

Everything went well, due to my small stockpot i was a little over SG and a little under volume, but as i don't mind 'stronger' beers, i left it at that.
I had 18L at 1.052.
After 2 weeks, it was at 1.030, so i roused the yeast and upped the temperature a bit, this worked in the past when i had a stuck ferment. 2 weeks later it was still at 1.030 so i did what i never had to do, but i made a starter from a 2nd packet of yeast, left it 12 hours before pitching.
2 weeks later, still 1.030.... :hmm:

It doesn't taste overly sweet, but i don't know what to do now, i don't dare bottling it at this gravity.
I checked my hydrometer in tapwater brought up to room temp: 1.000(ish), so not to far out, i guess?

Any ideas what i can do?
User avatar
The Doctor
Brewer
 
Posts: 92
Joined: Sun Apr 06, 2014 10:02
Location: Goirle, The Netherlands

Re: Stuck Fermentation at 1.030

Postby Mollusc » Tue Mar 05, 2019 20:41

Stick it in a carboy for a month or too at room temp. If it’s still not moved after that it probably never will. Remember to keep it out of the light.

Brian
User avatar
Mollusc
Brewer
 
Posts: 30
Joined: Thu Jun 05, 2014 20:55

Re: Stuck Fermentation at 1.030

Postby robwalker » Thu Mar 07, 2019 16:41

Try some nottingham yeast, if there’s any fermentables left, it’ll find it!
User avatar
robwalker
Brewer
 
Posts: 3437
Joined: Sat Apr 12, 2014 18:55
Location: Longbridge, Birmingham

Re: Stuck Fermentation at 1.030

Postby The Doctor » Thu Mar 07, 2019 17:15

I'll give that a try.

But what if it doesn't move? Can i bottle it at 1.030 and have a lowish alcohol stout? Or is it a case of cutting my losses and dump it?
I wonder what went wrong, why did it stall at 1.030... Afaik i did it according to the recipe (as close as i could get with my less then ideal setup).

I read that the yeast i used (NFS Ale Yeast, as put in the recipe by the Malt Miller) is a good and fast yeast. The first 2 days i had a vicious ferment and after that it completely stopped. Left it for another 2 weeks before i took my first reading as i know from the past that the airlock isn't always a good tool to see what is really happening.
User avatar
The Doctor
Brewer
 
Posts: 92
Joined: Sun Apr 06, 2014 10:02
Location: Goirle, The Netherlands

Re: Stuck Fermentation at 1.030

Postby Brewzee » Fri Mar 08, 2019 07:55

Maybe give it a little dry hop, introduce some different metabolites for the yeast, I've had wort start working again this way.
User avatar
Brewzee
Brewer
 
Posts: 146
Joined: Fri Feb 17, 2017 18:27
Location: Herts

Re: Stuck Fermentation at 1.030

Postby london_lhr » Sat Mar 09, 2019 22:15

This is a good read....................

https://byo.com/article/stuck-fermentations-techniques/
User avatar
london_lhr
Brewer
 
Posts: 239
Joined: Wed Apr 09, 2014 10:07
Location: Dengie, Essex

Re: Stuck Fermentation at 1.030

Postby The Doctor » Sun Mar 10, 2019 02:53

Thanks for that, it is a good read indeed!
I did what they suggest for a stuck fermentation allready. But reading through it, i think i might have under aerated it at the first pitch, it's just something i totally forgot to do well. I did have a good start in the first 2 days, so i didn't think it'd be that big of a problem. maybe it was?

I pitched 1L of a newly made starter 2 days ago with Nottingham yeast at a measured (and calculated, so i know my hydrometer is in the right ballpark!) SG of 1.030, but i don't see a lot of activity in the airlock.
I'll measure in a week or so to see what's happened.
User avatar
The Doctor
Brewer
 
Posts: 92
Joined: Sun Apr 06, 2014 10:02
Location: Goirle, The Netherlands

Re: Stuck Fermentation at 1.030

Postby Sorcerers Apprentice » Fri Mar 22, 2019 09:46

If all else has failed you could add a small amount of alpha amylase, (2-3 gms) it'll kick off the fermentation again, it may end up drying out the beer by too much, but it'll be safer than bottling 1.030 gravity beer, any infection or wild yeast introduced during the bottling process would have no problem munching through that much sugar, and in the process create bottle bombs.

Sent from my SM-G950F using Tapatalk
User avatar
Sorcerers Apprentice
Brewer
 
Posts: 26
Joined: Tue Jun 17, 2014 09:04

Re: Stuck Fermentation at 1.030

Postby The Doctor » Sat Mar 23, 2019 13:33

I'll give that a go, cause the Nottingham did nothing.
User avatar
The Doctor
Brewer
 
Posts: 92
Joined: Sun Apr 06, 2014 10:02
Location: Goirle, The Netherlands

Re: Stuck Fermentation at 1.030

Postby INDIAPALEALE » Sun Mar 24, 2019 08:26

Taste it again. Sounds like bacterial infection.

"You're not drunk if you can lie on the floor without holding on." Dean Martin
User avatar
INDIAPALEALE
Brewer
 
Posts: 268
Joined: Thu Apr 03, 2014 11:37
Location: Gascony France

Re: Stuck Fermentation at 1.030

Postby The Doctor » Tue Apr 09, 2019 17:57

So about a week after adding the alpha amylase there's now activity in the airlock again.
Will wait a few days and take another gravity reading to see what's happened.

Didn't taste off when I tasted it before adding the aa and still wondering what caused it in the first place.
The alpha amylase working points to doing something wrong in the mashing I guess?
User avatar
The Doctor
Brewer
 
Posts: 92
Joined: Sun Apr 06, 2014 10:02
Location: Goirle, The Netherlands

Re: Stuck Fermentation at 1.030

Postby The Doctor » Tue Apr 16, 2019 21:46

Took a gravity reading today: 1.008.
So it did it's job, doesn't taste off, so it's bottle time this weekend!

Thanks for all the suggestions, really helped me getting it going again.
User avatar
The Doctor
Brewer
 
Posts: 92
Joined: Sun Apr 06, 2014 10:02
Location: Goirle, The Netherlands

Re: Stuck Fermentation at 1.030

Postby Sorcerers Apprentice » Wed Apr 17, 2019 08:44

Glad to have helped, at 1008 it may be drier than originally desired but at least it's safe to bottle.

Sent from my SM-G950F using Tapatalk
User avatar
Sorcerers Apprentice
Brewer
 
Posts: 26
Joined: Tue Jun 17, 2014 09:04

Re: Stuck Fermentation at 1.030

Postby Bad 'Ed » Wed Apr 17, 2019 12:47

I'd make sure fermentation has stopped. I've not used AA myself, but I would imagine that there is a risk it could take the FG really low.

Never enough time....
User avatar
Bad 'Ed
Brewer
 
Posts: 1589
Joined: Mon Apr 07, 2014 10:51
Location: Skipton, North Yorkshire

Re: Stuck Fermentation at 1.030

Postby Sorcerers Apprentice » Wed Apr 17, 2019 13:56

I had a Red X brew which stopped in the mid 20s, it finished out at 1.008 with the Alpha Amylase, it works fairly quickly, so I'd say it's stopped by now

Sent from my SM-G950F using Tapatalk
User avatar
Sorcerers Apprentice
Brewer
 
Posts: 26
Joined: Tue Jun 17, 2014 09:04

Re: Stuck Fermentation at 1.030

Postby The Doctor » Wed Apr 17, 2019 16:03

It's been 3 weeks since I've added the aa, but I have no time to bottle until Monday, so will do another reading to be sure it's done.
User avatar
The Doctor
Brewer
 
Posts: 92
Joined: Sun Apr 06, 2014 10:02
Location: Goirle, The Netherlands

Re: Stuck Fermentation at 1.030

Postby Bad 'Ed » Thu Apr 18, 2019 19:14

Good news. If it restarts fermentation but doesn't over ferment then that's some good stuff. I might have to get myself some for emergencies.

Never enough time....
User avatar
Bad 'Ed
Brewer
 
Posts: 1589
Joined: Mon Apr 07, 2014 10:51
Location: Skipton, North Yorkshire


Who is online

Users browsing this forum: No registered users and 2 guests