8 votes

Having doubts about my first stout

At what temperature did you eventually mashed? Not sure how it works out with BIAB, but adding grains to a regular mash (even less volume compared to BIAB), the temperature only drops a few °C's. My ...
user avatar
7 votes

How much do melanoidins increase gravity?

The problem is yeast, not unfermentables. Unless you made a starter, 1 pack for a 1.090 beer is way underpitching, assuming you made 5 gal. A single pack might work for 1 gal. at that gravity, but ...
user avatar
  • 33.3k
6 votes

Making a strong belgian ale

Mistake 1, really doesn't matter all will be fine. You may end up with a little more bitterness extraction, but is has been reported that FWH can lead to a more mellow bitterness. I really would not ...
user avatar
  • 6,983
5 votes

No bubbling after 3 days and no SG reading at start

Firstly, stop opening it, you looking at it isn't going to make anything good happen and could potentially lead to an infection. Try to get it somewhere warmer, assuming it's an ale yeast (you didn't ...
user avatar
  • 344
5 votes

My first Brew gone wrong?

Yes yeast will get damaged and mostly die at 110°F+ anything over 120°F will kill in minutes, at 140°F it instantly kills the yeast. Just repitch some more yeast. You'll be fine.
user avatar
4 votes
Accepted

Mead Stuck Fermentation

So, first things first, 1.130 is a pretty high starting gravity for some yeasts, and can cause some additional yeast stress, unless you are diligent with nutrients and your yeast is hearty enough to ...
user avatar
  • 619
4 votes
Accepted

Can I bottle a beer at 1.028 gravity?

1.028 is ok, but generally only if you started A LOT higher. First; try moving the fermenter to a warmer area and give it a bit of a swirl/shake to rouse the yeast. See if that helps. Second: make a ...
user avatar
  • 2,446
4 votes

Can I bottle a beer at 1.028 gravity?

It's rather high for a Dunkelweizen. I'd try gently swirling the fermentation vessel to get the yeast off of the bottom. Maybe up the fermentation temp a few degrees too. Do that and try taking ...
user avatar
  • 344
4 votes
Accepted

Best way to estimate remaining fermentable sugars?

You need to determine if you have a wort problem or a yeast problem. The way to do that is with a fast ferment test (sometimes called forced ferment test). Put some of the wort in a small sanitized ...
user avatar
  • 33.3k
4 votes

Saving my home brew

Logically, fermentation stops if either/both: a) nothing for yeast to eat, b) no yeast to eat the sugars. A. Review your recipe. If there is much crystal/cara-whatever grain, which provides non-...
user avatar
  • 1,488
4 votes

Porter high OG with fermentation stopping at 1.030?

Seeing that: US-05 has an apparent attenuation between 73% and 77% (Fermentis data sheet) You start from an OG of 1.120 And it is an extract beer (always more difficult to attenuate) I would ...
user avatar
  • 3,565
3 votes

My yeast won't ferment

Potassium Metabisulfite and Sodium Metabisulfite are anti-microbial in that they deplete a solution of oxygen which will inhibit yeast growth. But shouldn't be an issue if it was rinsed out well. ...
user avatar
3 votes

Think my fermentation is stuck

Bubbles are an inaccurate way to gauge fermentation. Can you see if the beer is fermenting? Have you taken a gravity reading? It's also possible that the temp was on the high side, fermentation ...
user avatar
  • 33.3k
3 votes
Accepted

Stalled Fermentation to Bottling

Its a tough call. Seems like you've done everything right to ensure the ferment is as complete as its going to be. I'd be surprised if you had bottling issues later on. As long as you are satisfied ...
user avatar
  • 36.2k
3 votes
Accepted

Stuck or very slow fermentation on Märzen

To fix this beer, I would raise the temperature to 55F and leave it for another couple of weeks. Assuming sanitation is good the beer will be ok. 1.7l is on the small side even for a stirred starter ...
user avatar
  • 27k
3 votes
Accepted

I have a stalled homebrew because the temp got too high, but the must is at the right place — should I bottle?

It's much more likely that your fermentation is done, not stalled. That temp is not high enough to hurt the yeast, but it is high enough to make the fermentation go very quickly. Given that and your ...
user avatar
  • 33.3k
3 votes

Can I bottle a beer at 1.028 gravity?

If the beer tastes good, there is no reason to throw it out. You may not have any fermentable sugars left, after 2-3 days of stable gravity it usually means the yeast is done, you may bottle as it ...
user avatar
  • 4,736
3 votes

Fermentation seems to be stuck at 1.065

You moved the cider to secondary too soon. Normally you want at least 65% attenuation to have been reached. Since apple juice ferments to nearly 1.000, that would be 1.030. Apple juice is low in ...
user avatar
  • 8,978
3 votes
Accepted

Not quite at FG with an extract batch after two and a half weeks... Safe to bottle?

0.004 difference is also 1 Blg difference, to say it in units I know. That's pretty big here. At the same time, it's also pretty possible your fermentation has finished. If in doubt, I would try fast ...
user avatar
  • 3,706
3 votes

Re-adding yeast after a blow off

What blew out is just the krausen while it has a lot of great yeast in it, there should be plenty left to complete fermentation. Just a note. Cornmeal needs a cereal mash to expose starches and then ...
user avatar
3 votes

I went from bottling to refridge

It is not too late. In fact the bottles will condition/carbonate in a fridge (5°C) quite well but will take somewhat longer to do so. Try taking the bottles out of the refrigerator and leaving them ...
user avatar
  • 5,626
3 votes

Process and timing to detect a stalled fermenation in order to add more yeast (repitch)

The Dupont strain is a kinda special beast. We found in an experiment on Experimental Brewing that you need to open ferment it to prevent the stall. Whether it's pressure or CO2 toxicity hasn't been ...
user avatar
  • 33.3k
3 votes
Accepted

Stuck fermentation vs arrested fermentation

There are a few ways to sweeten wine: Filtering, Mutage, too much sugar and adding something sweet after the wine has finished. Commercial wineries do not use sorbates to kill the yeast and preserve ...
user avatar
  • 3,002
3 votes

Fermentation still stuck after adding nutrients?

Oxygen at this point may create some oxidation off flavors (wet paper) since you're close to 50% attenuation. Try to warm it up and swirl more. I would go to 74°F. I would question your measuring ...
user avatar
3 votes

Did my mead stall? What can I do?

I currently suggest two things. The first is to check your SG ALSO with a hydrometer. If it has the same readings as your refractometer, there is definitely something off. Also, do you use a ...
user avatar
  • 3,565
3 votes
Accepted

Stuck Mead Fermentation?

My bet is you underpitched and just need to add more yeast. Pitching 1/5 the packet into 1 gallon is fine for an OG of 1.050, but at a gravity of 1.109 you need at least twice that amount. I would ...
user avatar
  • 3,317
3 votes

Stuck fermentation, more yeast?

2lbs of crystal is likely the reason for the high FG. Pull 500ml and add the rest of the yeast to that. Keep it warm (75F or more), loosely covered and shake it/swirl it for a few days. See if the ...
user avatar
  • 36.2k
3 votes
Accepted

Apple cider clearing up after just a few days

Bakers yeast has been selected to ferment quickly, as the faster it ferments available sugars the faster the dough rises and the sooner you can bake your bread. Whereas, beer and cider yeasts have ...
user avatar
  • 6,983
2 votes

Stuck fermentation - how long to leave it for?

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 ...
user avatar
  • 36.2k
2 votes

Apple cider fermentation stuck for 20+ days

Sounds like the yeast failed. additives: Pectolase, nutrition salts, 2 table spoons campden powder all added 2 days earlier Do you mean that these were added two days prior to pitching the yeast?...
user avatar
  • 8,978

Only top scored, non community-wiki answers of a minimum length are eligible