Stuck fermentation
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- Hollow Legs
- Posts: 479
- Joined: Sun Oct 11, 2009 9:09 pm
- Location: spitting distance of the Beacon hotel, home of Ruby red
Stuck fermentation
Can anyone see any none fermentables here 19 litres OG 1090. Why you may ask, it's been in the fermenter since Wed 21st Dec, Friday the Krausen hit the lid i'd only got youngs Ale yeast to work with, Saturday it dropped back it appears stuck on tuesday at 1059, Wednesday pitched M29 Saison yeast which started the fermentation again, sunday down to 1050, monday still 1050 now i'm stuck. any suggestions please.
Pale malt
crystal
carawheat
Oats
Black malt
Hops
Chocolate Malt
Honey
Black syrup
Jaggery
Glace Cherries
raisins
figs (dried)
Orange peel
Irish Moss
Cinnamon
Nutmeg
fresh Ginger
Almond
Pale malt
crystal
carawheat
Oats
Black malt
Hops
Chocolate Malt
Honey
Black syrup
Jaggery
Glace Cherries
raisins
figs (dried)
Orange peel
Irish Moss
Cinnamon
Nutmeg
fresh Ginger
Almond
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- Falling off the Barstool
- Posts: 3899
- Joined: Thu Jan 24, 2013 11:07 pm
- Location: South Wales UK.
Re: Stuck fermentation
tourer,
The Yeast read the Shopping List before you put them in and they promptly jumped out and flew away!
They do fly, don`t they? Wild Yeast are able to fly because they can infect your Beer!
WA
The Yeast read the Shopping List before you put them in and they promptly jumped out and flew away!
They do fly, don`t they? Wild Yeast are able to fly because they can infect your Beer!
WA
Re: Stuck fermentation
Was the Young's yeast 5g? If so you underpitched. Any new yeast will also struggle especially if you don't rehydrate. I'd make a starter and pitch it at high Krausen. This will be the best way to get it going again.
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- Hollow Legs
- Posts: 479
- Joined: Sun Oct 11, 2009 9:09 pm
- Location: spitting distance of the Beacon hotel, home of Ruby red
Re: Stuck fermentation
NOooooooooooooooooo,--------------we have a no fly zone here so it can't be thatWalesAles wrote:tourer,
The Yeast read the Shopping List before you put them in and they promptly jumped out and flew away!
They do fly, don`t they? Wild Yeast are able to fly because they can infect your Beer!
WA
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- Hollow Legs
- Posts: 479
- Joined: Sun Oct 11, 2009 9:09 pm
- Location: spitting distance of the Beacon hotel, home of Ruby red
Re: Stuck fermentation
I mostly use 2 packs of any dried yeast and when i have it, i make a starter with the previous brews runoff/dregs from the mash (frozen of course) and the youngs took off like a rocket for about 2 days. Checked with Hydrometer today it's down to 1012. From i've read it can go down quite low about 1005 so i'm going to leave it stew for another week. I think it will need fining as it looks like mud at the moment.rpt wrote:Was the Young's yeast 5g? If so you underpitched. Any new yeast will also struggle especially if you don't rehydrate. I'd make a starter and pitch it at high Krausen. This will be the best way to get it going again.
- orlando
- So far gone I'm on the way back again!
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- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: Stuck fermentation
You haven't mentioned fermentation temperature. Can I take it you have adjusted it for the Saison yeast, they ferment a lot higher than your average ale yeast?tourer wrote:I mostly use 2 packs of any dried yeast and when i have it, i make a starter with the previous brews runoff/dregs from the mash (frozen of course) and the youngs took off like a rocket for about 2 days. Checked with Hydrometer today it's down to 1012. From i've read it can go down quite low about 1005 so i'm going to leave it stew for another week. I think it will need fining as it looks like mud at the moment.rpt wrote:Was the Young's yeast 5g? If so you underpitched. Any new yeast will also struggle especially if you don't rehydrate. I'd make a starter and pitch it at high Krausen. This will be the best way to get it going again.
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
- orlando
- So far gone I'm on the way back again!
- Posts: 7197
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: Stuck fermentation
chefgage wrote:[
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: Stuck fermentation
I like to be helpfullorlando wrote:chefgage wrote:[
I wrote something then changed my mind but could not see how to delete my post, I guess you carnt
- orlando
- So far gone I'm on the way back again!
- Posts: 7197
- Joined: Thu Nov 17, 2011 3:22 pm
- Location: North Norfolk: Nearest breweries All Day Brewery, Salle. Panther, Reepham. Yetman's, Holt
Re: Stuck fermentation
Do you not have a little x next to the quote and edit buttons? If so click on that next time.chefgage wrote:I like to be helpfullorlando wrote:chefgage wrote:[
I wrote something then changed my mind but could not see how to delete my post, I guess you carnt
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
Re: Stuck fermentation
"
Nope, no little xDo you not have a little x next to the quote and edit buttons? If so click on that next time.
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- Hollow Legs
- Posts: 479
- Joined: Sun Oct 11, 2009 9:09 pm
- Location: spitting distance of the Beacon hotel, home of Ruby red
Re: Stuck fermentation
Yes orlando, and i've been fighting to keep the temperature up I think a fan might be a big help. They call it a farmhouse yeast, all i can say is farmers must have kept the fermenting bucket by the fire .orlando wrote:You haven't mentioned fermentation temperature. Can I take it you have adjusted it for the Saison yeast, they ferment a lot higher than your average ale yeast?tourer wrote:I mostly use 2 packs of any dried yeast and when i have it, i make a starter with the previous brews runoff/dregs from the mash (frozen of course) and the youngs took off like a rocket for about 2 days. Checked with Hydrometer today it's down to 1012. From i've read it can go down quite low about 1005 so i'm going to leave it stew for another week. I think it will need fining as it looks like mud at the moment.rpt wrote:Was the Young's yeast 5g? If so you underpitched. Any new yeast will also struggle especially if you don't rehydrate. I'd make a starter and pitch it at high Krausen. This will be the best way to get it going again.
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- Hollow Legs
- Posts: 479
- Joined: Sun Oct 11, 2009 9:09 pm
- Location: spitting distance of the Beacon hotel, home of Ruby red
Re: Stuck fermentation
chefgage, if i change my mind about a post i click the back button to the previous forum page. Not had a problem yet.chefgage wrote:I like to be helpfullorlando wrote:chefgage wrote:[
I wrote something then changed my mind but could not see how to delete my post, I guess you carnt
good luck
Re: Stuck fermentation
You probably can't delete a post if someone has replied. Actually, I can't see anywhere to delete it at all.