Questions tagged [stuck-fermentation]

A stuck fermentation is when the yeast stop fermenting early, leaving the final gravity reached considerably above the expected final gravity. Can be caused by temperature swings, poor yeast condition or using a strain with insufficient alcohol tolerance.

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Finicky Wyeast 3724 Stall

Looking for some useful suggestions. I’m a veritable noob when it comes to brewing. I’m on my second brew and already trying to experiment with my own recipe albeit sticking to extract / specialty ...
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Stuck Mead Fermentation?

Obligatory: This is my first batch of Mead and I'm still learning the ropes. If I've made any critical mistakes, please point them out but do know: odds are, I had no idea of that particular issue. I'...
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Fermentation first time

I need help. First time brewing in my life and I made some mistakes as expected. This was a 1 gallon brew kit. First indication something was wrong was after pouring the wort into the 1 gallon ...
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Did my mead stall? What can I do?

Edits are in bold italics This is my first mead and I know I've made more than a few mistakes up to this point in the process, but I'm hoping for a Mead Doctor to roll in and tell me what I can do ...
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38 views

Why have I got a low ABV wine problem

This was my first attempt. I followed a recipe for jam wine in CJJ Berry's book. Did exactly what he said. Temperature between 26°C-28°C on the heat strip. Used Lalvin K1-V1116. Start OG 1.090, final ...
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Unfermented Wine - What to do?

I had a real problem with this years Zinfandel. It got delivered at 29 brix which I think is the source of the problem. I added 13% water to try to get it down around 25 brix at the 72 hour mark ...
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61 views

How long to wait on Lalvin BM45 wine yeast in beer wort before giving up?

Brewed a 10 gallon batch of a saison wort at a super-dry mash temp (142-145 F). It's currently split between two conical fermenters, one of which has around 150 oz of a tart cherry puree. Rehydrated ...
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68 views

Why does my fermentation keep stalling (round 2)

I asked this question a while back, and got a lot of good suggestions. But they didn't fix the problem. My most recent batch is a witbier. It started at 1.050 and started fermenting in 12 hours. The ...
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Fermentation still stuck after adding nutrients?

I'm brewing an imperial wit beer and it seems i have a problem with my wort beeing stuck in fermentation at 1.040. My wort is wheat extract 3.4kg and 1kg candi sugar, steeped with some oat flakes, ...
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Making a strong belgian ale

I'm pretty new to home brewing. I made a 1 gallon Belgian Ale kit which came out pretty good and then did a 5-gallon Strong Belgian Ale recipe I found on the internet which also came out pretty well. ...
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119 views

My first Brew gone wrong?

I attempted my first home brew from a kit last night, but underestimated how long the process would take so rushed it a little. After waking up this morning, I’ve realised I added the beer yeast into ...
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258 views

Porter high OG with fermentation stopping at 1.030?

I was doing a porter/stout with extract and also steeped milled smoked malt for a more smokey flavour as part of the process (steeped in warm water around mashing temperature for about 20 minutes ...
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Stuck fermentation vs arrested fermentation

It is my first grape wine home brewing and I have been reading up a lot regarding yeast fermentation. I like my wine bit sweet and I read that either adding alcohol as in port method or adding a ...
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132 views

Air lock sunken water level

Twelve days ago I pitched my yeast in to two batches of ginger wine (different yeasts, different batches). For a few days fermentation was going well and the air lock was producing lots of bubbles and ...
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105 views

Saving my home brew

I feel like my homebrew might have died off and wanted to know what the best approach would be. I took an OG reading of 1.050. After hearing it bubble all night, which was great, I woke up and ...
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Process and timing to detect a stalled fermenation in order to add more yeast (repitch)

Working with a 1.060 original gravity wort, mashed at 152F, and using the WLP565 Dupont yeast (that is known to stall), when should the brewer investigate if adding a secondary strain of yeast will be ...
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245 views

Is it good to use Irish Moss

Is it good to use Irish moss, if I'm using a beer kit to brew beer. The research I've done says I should add it to last 10 minutes of the boil. Does anyone know any different.
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Can you add more yeast and sugar

I brewed a 6 gallon Mexican ale, it was just after the high krusen phase. The Carboy was in the garage. Temperature outside was between 70&80 degrees. Brought it inside. Put some yeast believe ...
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How to use the hydrometer?

How do I properly use a hydrometer? How much unfermented wort do I put in the vial to get a good original gravity, possible alcohol by volume reading?
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I went from bottling to refridge

I bottled then right to refrigerator. What can I expect? Been in the fridge for about 2weeks.Is the Beer lost?Can I remove it now or is it to late?
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Fermentation seems to be stuck at 1.022 after 2 1/2 weeks

This my absolutely first time brewing beer. I'm excited to try brewing my own and experimenting with flavours etc. I bought a kit from a from a brew store which included a fermenter and everything I ...
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How much do melanoidins increase gravity?

I recently made an all-grain Russian Imperial Stout on a stovetop, and because of some volume miscalculations (or something), I boiled for 135 minutes to get down to my desired volume of 2.5 gallons. ...
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1answer
59 views

Re-adding yeast after a blow off

I am a first time shiner. I had a blow-off this morning, I'm making shine. I use a plastic bucket with a screw-on air tight lid and an airlock. The pressure blew the screw-on lid off. After cleaning ...
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87 views

my beer has stopped fermenting

Doing and Irish stout fermantation has stopped after a day or very much slowed down temp change may have caused this? Would putting a heat blanket on the bottom restart it?
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First brew: dry hopped mead, probably stuck. How to best proceed?

I'm on day 9 of my first attempt at home brewing (1 gallon batch), and based on my measurements on day 5 and today it appears to be stuck at 1.010 Original Gravity was 1.065 Kind of just went gung-...
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Altitude and Yeast

I live at 9200 feet I am on my second batch of beer. Both batches did not really chug as I call it.First batch tastes great but no carbonation Second batch yeast rose up but went flat in 1 day just ...
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Not quite at FG with an extract batch after two and a half weeks… Safe to bottle?

It's a simple US-05 extract batch. OG was 1.063 and I'm currently on 1.016 where projected FG was 1.012. Gravity has been stable for three days. It's also absolutely delicious so I'd gladly bottle it ...
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286 views

Stalled Fermentation to Bottling

I brewed an amber ale 4 weeks ago and the fermentation has stalled. The OG was 1.060, and a week and a half later the gravity was 1.037. I let it sit another week and a half and the gravity reached 1....
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193 views

My yeast won't ferment

I washed my fermenter out in meta bisulphate I then added a quarter teaspoon of bentonite followed by 12 litres of apple juice. My SG was 1060. I added 2lb of sugar for a stronger brew, SG then 1085. ...
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648 views

Re ferment beer after transferring to keg and force carbonating it

I brewed a 5 gallon batch of IPA beer, the OG was 1.067 and 2 weeks later it only dropped to 1036. A stuck fermentation I was told after I transferred it from my fast fermenter to two 3 gallon kegs. I ...
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988 views

No bubbling after 3 days and no SG reading at start

I'm doing my first brew and it doesn't seem to be going too well! I know there are loads of questions along these lines but I couldn't find one that matches my scenario closely. I did all the prep ...
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2k views

Can I bottle a beer at 1.028 gravity?

I have a beer which may or may have finished fermentation. I read about "stuck fermentation" and am wondering if I ended up with not enough fermentable sugars. According to the calculator if i bottle ...
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Low ABV, but lots of fermentation activity

I just brewed a jalapeno ipa and am stumped as to why the abv is so low. The OG was 1.037. During the primary, the activity was very intense... like more bubbles than most other beers I've brewed. It ...
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Stuck second fermentation - suphites to blame?

I'm making a sparkling elderflower wine. It's in a 25l plastic bucket with a trap. The first fermentation went well. I racked it, added sulphites (Campden tabs), added fining, left for a couple of ...
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I have a stalled homebrew because the temp got too high, but the must is at the right place — should I bottle?

I was using a home-made heating belt (actually, a heating pad), and I forgot and left it on overnight. The next morning, the temp was 26 degrees and the fermentation had stalled. I checked the gravity ...
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177 views

Think my fermentation is stuck

I brewed my 5th homebrew this Saturday, an all-grain American stout. By Sunday I had very minimal bubbling. Monday there was a bit more but far less than my previous batches. Today there are none. ...
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358 views

Best way to estimate remaining fermentable sugars?

This question is kind of for the chemists here, but I'm open to any ideas. In this question Denny Conn, who is far more experienced than me, asserted that a beer is likely finished fermenting, ...
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1answer
144 views

Stuck or very slow fermentation on Märzen

I have made a batch of Marzen/Octoberfest. I brewed it 3 weeks ago. Starting gravity was 1.060, the beer was well airated. I have used WLP820 with 1.7L starter. It's fermenting in my fridge at 50F. It'...
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115 views

Must won't ferment, too sour?

I prepared a must for a mead last weekend (recipe below) and after a whole week there has been no fermentation activity. I took a pH reading and it came in at 4.4 - is it likely that the must is ...
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Mead Stuck Fermentation

So, I made a 5 gallon batch of mead on 10Apr2015. I used 17 lbs of pasteurized clover honey and 4 gallon of spring water (no-boil method). OG = 1.130. I used D47 Lalvin yeast (3 packs) with 1/4 tsps ...
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1answer
78 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
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Fermentation seems to be stuck at 1.065

My cider started at 1.090 and seems to have stopped at 1.065. I put it in a secondary glass carboy. Do I need more time, it has been about three weeks?
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311 views

Stuck fermentation - how long to leave it for?

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. ...
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Apple cider fermentation stuck for 20+ days

I am on my second year producing apple cider at home, and was successful producing 40 liters of apple cider and perry last year, and are through primary fermenting about 40 liters this season. But my ...
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367 views

Temperature control during 1st phase fermentation

I am having some issues keeping the temperature controlled. I live in SE QLD and the daily ambient temperature has been 23 degrees C down to 11C. I've been advised not to let the wort drop below 18C ...
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Can I Bottle Ginger Beer after the bubbles have stopped?

I'm a ginger beer neophyte, but I love the stuff and can't find it in my area. I decided to brew and have two, three gallon glass carboys working(?) In one I used an extract, champagne yeast, sugar ...
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Stuck fermentation - Should I be concerned?

On Jan 19, I brewed what will end up being a 5 gal. batch of Nut Brown Ale. I had decent mash efficiency and ended up at 1.046 @ 68 deg. after the boil and subsequent cool. I then split the total of ...
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902 views

Stuck Fermentation on Cider?

I previously posted about a cider that kept bubbling. Since then, the cider stopped bubbling. I checked the current gravity, and wonder if I have a stuck fermentation because the specific gravity has ...
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182 views

Is my fermentation on the right track?

I upgraded my equipment and estimated my new efficiency a bit too low, so the imperial IPA that I brewed on 11/30 ended up having an O.G. of 1.10 (supposed to be 1.09). I made a two step starter with ...
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1k views

Unsticking a secondary fermentation

Brewing a Russian Imperial (E+G version of Austin Homebrew Supply's Jester King "Black Metal" clone) stout that seems to have stalled after transferring to secondary. I've corrected the most usual ...