Brewing Master » Home Brew » stuck fermentation
stuck fermentation
Question:
Try www.home-brew.com —–ActiveX – Hide quoted text — Show quoted text – first thing that comes to mind is the laaglander. Can anyone point me to a source for Laaglander in the US via mail order or web catalog? I used to use this a bit a few years back, but none of the catalogs or shops I’ve visited in the past month or so have had it. Many thanks, Lee — Lee Hiers, AA4GA Cornelia, GA If emailing me…well, you can figure it out!
Response:
Thanks for the pointers, guys! Lee — Lee Hiers, AA4GA Cornelia, GA If emailing me…well, you can figure it out!
Response:
Might be time to try Beano. I haven’t used it yet, but people on Brews & Views have reported getting stuck ferments going using 1/2-2 tablets per batch. – Hide quoted text — Show quoted text – Hi all. I recently brewed a Scotch Ale, its OG was 1087. It fermented strong for two days, then just pooped out(Wyeast Scottish Ale yeast, 1 qt starter). It only fermented down to 1038. I used 7 pds laaglander dme, 1 pd muntons dme, 1 pd brown sugar, and 2oz treacle. I d think it should be at least 1030, I was gonna add some yeast energizer when i rack to secondary. Any other thoughts? Should I pitch more yeast? How else can I ferment it down? Thanks in advance!
Response:
Trust me on this one, from my own experience. Laaglander contains large quantities of unfermentable sugars which leads to high FG’s and a sweet brew. With the amount of Laaglander you used, your FG is about right. Rouse your yeast a couple times for a few more days and you may drop a few more points. Other than that adding more yeast will not do much other than cause more sediment in your beer. —–ActiveX – Hide quoted text — Show quoted text – Might be time to try Beano. I haven’t used it yet, but people on Brews & Views have reported getting stuck ferments going using 1/2-2 tablets per batch. Hi all. I recently brewed a Scotch Ale, its OG was 1087. It fermented strong for two days, then just pooped out(Wyeast Scottish Ale yeast, 1 qt starter). It only fermented down to 1038. I used 7 pds laaglander dme, 1 pd muntons dme, 1 pd brown sugar, and 2oz treacle. I d think it should be at least 1030, I was gonna add some yeast energizer when i rack to secondary. Any other thoughts? Should I pitch more yeast? How else can I ferment it down? Thanks in advance!
Response:
Laaglander has a ton of unfermentables. It is possible that 1.038 is about as far as it’s gonna go. You could try pitching a starter of fresh yeast at racking, or a couple of packs of something like Danstar Nottingham… — – Hide quoted text — Show quoted text – Hi all. I recently brewed a Scotch Ale, its OG was 1087. It fermented strong for two days, then just pooped out(Wyeast Scottish Ale yeast, 1 qt starter). It only fermented down to 1038. I used 7 pds laaglander dme, 1 pd muntons dme, 1 pd brown sugar, and 2oz treacle. I d think it should be at least 1030, I was gonna add some yeast energizer when i rack to secondary. Any other thoughts? Should I pitch more yeast? How else can I ferment it down? Thanks in advance!
Response:
first thing that comes to mind is the laaglander. that stuff is notorious for high finishing gravities. i’d suggest that when you rack off primary trub you try to include some fresh fermenting yeast starter at high krausen and give it a long secondary to get the most residual action you can.you really haven’t got too far to go if you look at the theory of fermenting out 2/3rds of original gravity
Response:
first thing that comes to mind is the laaglander.
Can anyone point me to a source for Laaglander in the US via mail order or web catalog? I used to use this a bit a few years back, but none of the catalogs or shops I’ve visited in the past month or so have had it. Many thanks, Lee — Lee Hiers, AA4GA Cornelia, GA If emailing me…well, you can figure it out!
Response:
Can anyone point me to a source for Laaglander in the US via mail order or web catalog?
http://www.homebrewsupply.com/catalog/category35.html
Response:
Hi all. I recently brewed a Scotch Ale, its OG was 1087. It fermented strong for two days, then just pooped out(Wyeast Scottish Ale yeast, 1 qt starter). It only fermented down to 1038. I used 7 pds laaglander dme, 1 pd muntons dme, 1 pd brown sugar, and 2oz treacle. I d think it should be at least 1030, I was gonna add some yeast energizer when i rack to secondary. Any other thoughts? Should I pitch more yeast? How else can I ferment it down? Thanks in advance!
Response:
I have a pale ale out in the garage which has failed to reach FG. This has been going on for about two weeks. The OG was 1.055, the stuck ferment is at 1.020, the target FG is 1.010. I have added some yeast nutrient and racked to a secondary as well as try to rouse the yeast with a little shaking. I suspect the problem was lack of aeration at pitch time as the ferment kicked off without a hitch. Any suggestions would be appreciated. TIA Jeff
Several issues, I am assuming you are not an all grain brewer. What is the termperature in your garage? Yeast like a constant temperature, and your garage may be getting to cold at night and to warm during the day, I have seen wide temperature swings provide stuck fermentation a number of times.. What you can try to do is get some edme yeast from your local brew store, I like edme yeast for stuck fermentation, and rehydrate it in a 1/2 cup of warm water and 1/8 teaspoon of yeast Engergizer, let set for about 20 minutes than stir into your wort well. Move your carboy into the house or basement where the temp is more constant. jim jones Beer & Wine By U 1456 N Green River Road Evansville, IN 47715 www.beerwinebyu.com 800-845-1572
Response:
I have a pale ale out in the garage which has failed to reach FG. This has been going on for about two weeks. The OG was 1.055, the stuck ferment is at 1.020, the target FG is 1.010. I have added some yeast nutrient and racked to a secondary as well as try to rouse the yeast with a little shaking. I suspect the problem was lack of aeration at pitch time as the ferment kicked off without a hitch. Any suggestions would be appreciated. TIA Jeff
Response:
The OG was 1.055, the stuck ferment is at 1.020, the target FG is 1.010. I have added some yeast nutrient and racked to a secondary as well as try to
In my experience nutrient and energizer alway get it going again, unless it really is all fermented out. What type of extracts were you using? Or if allgrain, what was your mash schedule? cheers, -Alan
Response:
I was wondering if anyone can help me. This is my first brew and it seems to be stuck. (OG 1.048, FG 1.020)
If the SG reduced this much, you had fermentation take place. There are several things you could try. Rouse the yeast by swirling the carboy then let it sit. Add amalase enzyme (I don’t recomend this unless you want to wait a lot longer and have a much dryer final product.) or warm the carboy up to see if fermentation will pick up again. If you are using Laaglander DME you may just be stuck with a high final gravity. (This is where enzyme is a real option to get a lower FG.) The other thing to do would be to bottle it and drink sweet beer. If you have contamination at bottling you could wind up with gushers so use extrat precautions to sanitize. You can always make another batch and bottle it then mix the two at serving time to get a better product and stretch the supply. (Can be done w/ comercial beer too.) These are just suggestions put out after several homebrews on a Fri. night! Post more details of the batch in question and you will probably get more specific ideas. Butte, Montana
Response:
I was wondering if anyone can help me. This is my first brew and it seems to be stuck. (OG 1.048, FG 1.020) The temp of the wort when i pitched was 80F, I never saw any active fermentation, (unless it happened overnite) there was no apparent activity for several days. I also repitched yeast at 65F and still nothing. Each time I made a starter for the dry yeast packets. I also arated the wort plenty when I pitched. Any suggestions.
Well, even though you didn’t see any activity, there obviously was plenty, because the SG dropped from 48 to 20. Make sure the SG is stable (if necessary, let it sit a week to make this determination), bottle it, drink it. It doesn’t sound like you did anything wrong, so next time try using a different brand of yeast, or a different brand of extract. Maybe this extract just had a high percentage of unfermentables, or the yeast wasn’t very attenuative. Was it Edme ale yeast? This sounds exactly like my results using Edme yeast. -Rodney
Response:
I was wondering if anyone can help me. This is my first brew and it seems to be stuck. (OG 1.048, FG 1.020) The temp of the wort when i pitched was 80F, I never saw any active fermentation, (unless it happened overnite) there was no apparent activity for several days. I also repitched yeast at 65F and still nothing. Each time I made a starter for the dry yeast packets. I also arated the wort plenty when I pitched. Any suggestions. PS – From reading several articles and HBD could using dry malt in boiling water affect the yeast?