Stuck Fermentation at 1.030

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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?
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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
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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!
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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.
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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.
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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/
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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.
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