Porter, sitting at a steady 22 degrees, should be 5.2% abv, fermentation stopped at 2.5%

A stir took it to 3.5% over a week.

Added yeast, and nutrient, no sign of further fermentation 2 days on.

Should I leave this, how long for? or can I try something else to coax it up to 5.2% ? Somebody suggested kegging and just leaving it, ideally I'd see this brew through to bottling in next 5 days as wish to free up my brew bucket for the next xmas brews.

2 Answers 2


Seeing how your beer is at 22-23 degrees, I think the issues are more yeast related. Rousing the yeast one more time to see what you get might be your only option. I usually let the beers I brew go for two weeks, often three, before I check them.

You could try and get a small active starter going with some fresh yeast. Say in a growler with a 1.030 DME based wort. Once that comes to a krausen point pitch the whole thing in the beer. Pitching dry yeast alone into a beer really doesn't get it moving again too harsh an environment on the dry yeast.

Normally, I'd just say chalk it up to a loss and bottle it. Just be vigilant that the bottles don't over carbonate and become a liability.


I'd heat it up for a while. In general, you do get better quality if you wait it out at a lower temperature, but if it's a question of whether you get the next brew down or not, and your brew is currently not moving at all, then it seems worthwhile.

What I do is to just run hot water into the laundry tub with the brew bucket sitting in it. You can easily boost the temperature to 30ish degrees for a few hours this way, which usually gets the brew moving. Sometimes I have to do it a couple of times.

I presume it does cost you some of the aromatic compounds, but a porter is a pretty robust sort of beer, so I wouldn't worry too much.

It's very often the case that your sugar is not properly dissolved and is sitting on the bottom. I brew in glassware, so it's easy to see that. You might find that giving your brew a good slosh around helps. My approach is to get a circular motion going, and keep that up for 5-10 mins.

  • Thanks, I'll try that, at 30 degrees though will I not kill yeast? Nov 17, 2014 at 17:20
  • 2
    30 degrees is a too hot, not for the yeast but for the beer. This may promote some premature staling and oxidation.
    – brewchez
    Nov 18, 2014 at 13:08
  • 1
    Fusel alcohols will be created at such high temps. Rather be patient, rouse the yeast once more and see what happens. OR: Taste it. If it is good, keg and enjoy. If you do bottle, keep the bottles cold in case fermentation kicks in again and gives you bottle bombs. Nov 19, 2014 at 5:56
  • @AtronSeige 30 degrees is well within the range that's normal during transport of commercial beers to where they're drunk, and I haven't noticed a lot of care being taken over that. Do you have a reference regarding the damage that might be caused, and how long it would take to occur?
    – mc0e
    Nov 19, 2014 at 11:43
  • @JetSetWilly: Yeast will survive pretty high temperatures [exploratorium.edu/cooking/bread/yeast_temp.html]. A lot of enzymes will break down from about 40C though, so you don't want to go that high.
    – mc0e
    Nov 19, 2014 at 12:19

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.