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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 ...
JesseB1234's 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 ...
Denny Conn's user avatar
  • 33.4k
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 ...
Mr_road's user avatar
  • 7,048
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.
Evil Zymurgist's user avatar
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-...
Roman's user avatar
  • 1,498
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 ...
chthon's user avatar
  • 3,665
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 ...
farmersteve's user avatar
  • 3,012
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 ...
Denny Conn's user avatar
  • 33.4k
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 ...
barking.pete's user avatar
  • 5,631
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 ...
Evil Zymurgist's user avatar
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 ...
Mołot's user avatar
  • 3,718
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 ...
brewchez's user avatar
  • 36.2k
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 ...
Evil Zymurgist's 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 ...
chthon's user avatar
  • 3,665
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 ...
dmtaylor's user avatar
  • 3,415
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 ...
brewchez's 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 ...
Mr_road's user avatar
  • 7,048
2 votes

First brew: dry hopped mead, probably stuck. How to best proceed?

My answer will not be full, but there are some things I can tell: Splitting half a dollar worth yeast packet in five? Why?! Especially in double-difficult brew, as it is both pretty high gravity (has ...
Mołot's user avatar
  • 3,718
2 votes
Accepted

First brew: dry hopped mead, probably stuck. How to best proceed?

We make a lot of meads and I think the majority of your process looks pretty good. (Including the staggered nutrient additions). You might want to consider using a blend of nutrients like DAP and ...
brewchez's user avatar
  • 36.2k
2 votes

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

In my experience yeast gives up early when I see it drop out of high krausen / exponential growth / feeding phases in 1-2 days. It's the first sign for me to be diligent in taking readings and making ...
Evil Zymurgist's user avatar
2 votes

Stuck fermentation vs arrested fermentation

Another option is to add non fermentable sugar (sweetener like Glycerin). Wine making stores will often sell it in bottles labeled as "Wine Conditioner".
Philippe's user avatar
  • 4,806
2 votes

Making a strong belgian ale

1. Hops before boil This won't be an issue if the recipe calls for them to be a 45min+ addition. 2. Yeast pitch If the recipe calls for two, then use two. Most yeast packs are intended for 5 ...
Evil Zymurgist's user avatar
2 votes

Air lock sunken water level

12 days ago is probably long enough that would be slowed to an almost undetectable amount. Are you sure about that original gravity if you think you might be reading it wrong now? The final sounds ...
erds's user avatar
  • 31
2 votes

Fermentation still stuck after adding nutrients?

It is most likely not the nutrients that are needed but oxygen, your stir will have introduced sufficent oxygen to drop a further 5 points of gravity. I advise popping the top and giving it a really ...
Mr_road's user avatar
  • 7,048
2 votes
Accepted

Fermentation still stuck after adding nutrients?

So, actually, after one week or so, i have new data. As you can see on the graph below, my fermentation restarted and slowly made its way to ~1.020 (it's still fermenting and i'll leave it for one ...
JeanMi's user avatar
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2 votes
Accepted

How will I calculate ABV if I had to add honey in the middle of a stuck fermentation?

If I understand correctly, given your recipe you cannot measure original gravity (because you added more sugars in the form of honey after fermentation began) and therefore you need to find a way to ...
Rob's user avatar
  • 466
2 votes

How will I calculate ABV if I had to add honey in the middle of a stuck fermentation?

Apparently it IS possible to get the ABV without knowing the OG by using both a hydrometer and a refractometer. See here: http://www.woodlandbrew.com/2013/02/abv-without-og.html
K4 Nerd's user avatar
  • 371
2 votes

Stuck fermentation, more yeast?

From what I read about it it seems your mash temperature has been too low on average. You will end up with primarily maltose which isn't your yeast's favorite food, ergo, your ferment will be partial ...
Martin Maat's user avatar
2 votes

Stalled mead fermentation

That sounds like it may have fermented out. What was your target FG?
Mr_road's user avatar
  • 7,048
2 votes
Accepted

Check beer for unfermentable sugars?

Unadjusted readings from refractometers are accurate only with no alcohol present in the sample. So taking a reading on fermented beer will not give you an accurate specific gravity. Also, as an ...
Dale's user avatar
  • 3,375

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