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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7
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5answers
8k views

How do you tell if your fermentation is stuck?

How long do you wait before taking corrective action if your fermentation doesn't start? Are there any other good ways to tell if it's just taking a while to get going?
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4answers
639 views

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. ...
6
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3answers
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Cider fermentation stopped after only 4 days. What to do?

I bought a "Magnum Apple Cider Kit" 1.7Kg kit. Added 1 Kg of corn sugar + 300 gr brown sugar and oak chips. For the first 3 days it has been fermenting like crazy. Today (4th day) the fermentation ...
6
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1answer
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Nothing visible happening in fermenter after three and a half days - what should I do?

My first brew has been in the primary fermenter for three and a half days (brewed Saturday night, it's now Wednesday morning). It's in a plastic bucket fermenter with an airlock. There are no bubbles ...
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4answers
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Wheat Ale “stuck” at 1.025?

I am trying to brew a stronger wheat ale, and after 9 days in primary, I seem to be stuck at 1.025. My OG was 1.070 and I pitched a smack pack of Wyeast Bavarian Wheat at about 70F. I had a very ...
5
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2answers
94 views

Having doubts about my first stout

I just had an issue with an oatmeal stout. I'm just starting to brew beer at home (BIAB) and I think I made some mistakes. I had my water at 80°C hoping for the decrease of temperature to 72°C when ...
5
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3answers
4k views

36 hours after pitching straight from the vial, no signs of fermentation, what now?

After pitching noticed yeast was one month past 'best date' (thanks local homebrew shop).No perceptible activity at +36 hours. No krausen, airlock isn’t bubbling wort looks the same as when i poured ...
5
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5answers
277 views

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, ...
5
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3answers
4k views

How can I restart fermentation on a stuck strong dark belgian ale?

What can we do to restart fermentation that got stuck over the winter? Our club brewed about 7 gallons of this recipe in November. Primary went well, but then the weather got cold and the yeast went ...
5
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3answers
6k views

My cider stopped fermenting until I swished it around in the bucket a bunch, then continued. Is that normal?

My malted cider had been brewing after about a week in my plastic brewing bucket to the point where the little 'hat' thing in my airlock fell onto the 'neck' (no internal pressure). I opened it up ...
5
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1answer
835 views

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 ...
5
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2answers
4k views

How do I un-stuck a mead's fermentation?

Some relevant facts: 18 pounds of Trader Joe's Mesquite honey, water to 5 gallons, yeast nutrient and energizer (I think it was 1 teaspoon of each, but a computer failure ate my notes). Yeast: Wyeast ...
5
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1answer
684 views

I think I ruined my first brew

After years of finding excuses to not home brew, I finally gave in and bought a starter kit from Brewers Best and ingredients for my first batch; Muntons Connoisseurs Export Pilsner. Anyway, it's ...
5
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2answers
348 views

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 ...
5
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2answers
1k 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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3answers
4k views

Should I stir this (possibly stuck) batch or not?

First time brewing, made a lot of mistakes and now I'm concerned that my fermentation is stuck. Am I just being paranoid or impatient? Six days ago brewed this stout recipe: 6.6 lbs Briess "...
4
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2answers
4k views

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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5answers
237 views

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'...
4
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1answer
7k views

How do I know when a starter has hit 'high krausen', when using a stir plate

I've been advised to pitch an alcohol tolerant yeast "at high krausen" into a barley wine where the fermentation has slowed (OG 1.101, now 1.035). But if I've got it on a stir plate, how do I know ...
3
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7answers
3k views

Warming up a demijohn / carboy

As a continuation to my previous question about a very slow fermentation of sloe wine, I think my demijohn is just too cold where it is. I haven't taken readings - I'm still fuzzy on how - but judging ...
3
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3answers
182 views

What is the 'cake'?

I've been looking into ways to restart unfinished fermentation and some sources talk about using a Cake, or yeast cake from previous brews. They also talk about pitching on the cake. I've searched to ...
3
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3answers
112 views

Stuck fermentation, more yeast?

I have a 2.5-2.75 gallon batch of Amber beer. I brewed it using the biab method. It's been in primary for about 2 weeks. 5 days ago the hydrometer reading was 1.030 and 3 days later it was 1.030. The ...
3
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3answers
2k 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 ...
3
votes
2answers
177 views

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 ...
3
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2answers
1k views

Specific gravity is the wrong way

I am brewing my first lager, a German Oktoberfest kit from Brewer's Best, after 12 batches of ales. I fermented in the primary for 17 days at 58 degrees and then raised the temperature to 65 degrees ...
3
votes
1answer
328 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 ...
3
votes
2answers
238 views

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 ...
3
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2answers
2k views

Stuck fermentation

My beer is stuck at 1.052 and it started at 1.092. The type of yeast is wyeast #3522, so I expect it to get quite a bit lower. It's been 3 weeks since we brewed it and it's now rather clear. I suspect ...
3
votes
3answers
607 views

Sloe wine: going very slowly

Having started enough sloe gin this year to last a decade, I decided to use the rest of the fruit to brew some sloe wine. I'm new to brewing, and this might seem like an odd choice, but I have high ...
3
votes
1answer
129 views

Apple cider clearing up after just a few days

I did an experiment with a couple brands of baker's yeast and I know that my conditions aren't optimal, but as I said, it's an experiment and it will probably taste horrible. But still, my ingredients ...
3
votes
2answers
87 views

Check beer for unfermentable sugars?

I did my first homebrew a fortnight ago, an american IPA BIAB-style on the stovetop. I ended up with a low OG (~1.045 - target was 1.075) and now after two weeks of fermentation a high FG too (~1.026)....
3
votes
1answer
571 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....
3
votes
2answers
365 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. ...
3
votes
3answers
1k views

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 ...
3
votes
2answers
645 views

Possible Stuck Fermentation

I'm attempting to brew a high gravity stout, OG 1088. Its been in the primary for two weeks. I assumed it had completed fermentation since it feremented extremely vigorously, so much so I had to use ...
3
votes
2answers
252 views

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?
3
votes
1answer
109 views

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 ...
2
votes
3answers
404 views

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 ...
2
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4answers
341 views

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-...
2
votes
3answers
283 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. ...
2
votes
1answer
427 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, ...
2
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2answers
4k views

First Time Airlock Won't Start

EDIT: I see from this post and from elsewhere on the Web that a bubbling airlock is apparently not an indicator for fermentation, as there could be a leaky lid. Regardless, doesn't a non-bubbling ...
2
votes
2answers
561 views

Can I rescue a batch that may not have had enough water at its start?

I have a high-gravity belgian ale, which after 3 weeks of fermentation is holding at 1.058--very, very sweet to the taste. Its first few days of fermentation were very active, and I fear I may not ...
2
votes
2answers
58 views

Stalled mead fermentation

I have a stalled cherry mead fermentation.This is my first attempt at brewing mead so am hoping I can get it going again. I have used 3lbs honey to 2lbs cherries. My yeast is bulldog mead yeast and ...
2
votes
1answer
67 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 ...
2
votes
1answer
173 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'...
2
votes
2answers
114 views

No more bubbling after a week

I have made mead a few times with perfect results. This time I tried a Cyser in a 1 gal batch. I followed a recipe that, based on the notes, had good results from others. 1 Gal of 100% apple juice, ...
2
votes
1answer
200 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 ...
2
votes
3answers
2k views

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 ...
2
votes
1answer
85 views

Chocolate stout stuck at 1021

I'm brewing a bulldog chocolate stout 'Easter brew' as per the instructions. 4.2kg of malt extract alone, 23L, one packet of dried yeast. OG 1058, the generic bulldog instructions just say get it to ...