Stuck fermentation
Re: Stuck fermentation
Might look like this http://maidstone-magazine.co.uk/christm ... ke-recipe/ when it's finished?
- orlando
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Re: Stuck fermentation
Maybe it is only available to Mods.rpt wrote:You probably can't delete a post if someone has replied. Actually, I can't see anywhere to delete it at all.
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
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- Falling off the Barstool
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Re: Stuck fermentation
orlando,orlando wrote: Maybe it is only available to Mods.
You Mods get all the Posh gear!
None of us Rockers get anything!
WA
- orlando
- So far gone I'm on the way back again!
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- 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
Quite right too, kiss my well shod feet.WalesAles wrote:orlando,orlando wrote: Maybe it is only available to Mods.
You Mods get all the Posh gear!
None of us Rockers get anything!
WA
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
tourer wrote: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
With that lot it's probably got severe indigestion
"You're not drunk if you can lie on the floor without holding on." Dean Martin
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
- 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
When I first saw that list I thought it was what was in the cupboard.IPA wrote:tourer wrote: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
With that lot it's probably got severe indigestion
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
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- Hollow Legs
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- Joined: Sun Oct 11, 2009 9:09 pm
- Location: spitting distance of the Beacon hotel, home of Ruby red
Re: Stuck fermentation
Well it's dropped a bit farther, so into the secondary today and temperature dropped down to 2C. Finings in a couple of days time. leave for a few days then see if i can make some bottle bombs.
I took some temperature readings of the outside of the brew fridge using one of those laser type guns: the brewshed temperature was 3C, fridge sides 5.3C, door 5.3C, TOP 7.2C wow. So i dropped a piece of polystyrene on the top which i think helped as the temperature in the fridge went up about 3C overnight. The insulation must be really poor so i may have to look at insulating the outside of the fridge. Anybody else had these problems? Just a thought, it's probably a good idea to check your own fridges.
I took some temperature readings of the outside of the brew fridge using one of those laser type guns: the brewshed temperature was 3C, fridge sides 5.3C, door 5.3C, TOP 7.2C wow. So i dropped a piece of polystyrene on the top which i think helped as the temperature in the fridge went up about 3C overnight. The insulation must be really poor so i may have to look at insulating the outside of the fridge. Anybody else had these problems? Just a thought, it's probably a good idea to check your own fridges.
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- Hollow Legs
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- Joined: Sun Oct 11, 2009 9:09 pm
- Location: spitting distance of the Beacon hotel, home of Ruby red
Re: Stuck fermentation
McMullan, you'll all be laughing on other side of your face when i sell this recipe to coors or some other big conglomorate Their adverts will read, you too could be drinking shite like this if you brew your own, so come on in and have a Budwieser.McMullan wrote:Might look like this http://maidstone-magazine.co.uk/christm ... ke-recipe/ when it's finished?
Re: Stuck fermentation
Are you sure those temperatures are correct? Have you allowed for the emissivity of the surfaces?
Re: Stuck fermentation
If you want to brew a big 'fruit cake' stout, focus mainly on grains, hops and yeasttourer wrote:McMullan, you'll all be laughing on other side of your face when i sell this recipe to coors or some other big conglomorate Their adverts will read, you too could be drinking shite like this if you brew your own, so come on in and have a Budwieser.McMullan wrote:Might look like this http://maidstone-magazine.co.uk/christm ... ke-recipe/ when it's finished?
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Re: Stuck fermentation
Wiil these ferment (or do they contain significant simple sugars accessible to the yeast??)
Pale malt
Black malt
How much malt did you use and whats the expected OG of a brew with just your grain bill ? that should give you an accurate estimate of how much of the fruit cakes OG can be fermented off.
A very easy and rough test to see if you can mash and then ferment something is to pop some in your mouth and chew, Once broken down Hamster it in a cheek for a few minutes, (longer the better) and if after the hamster you can detect any more sweetness or if it became sweet while hamstering, its a good indicator that the amylase in the mash will extract the same sweetness as the amylase in your mouth did.
Pale malt
YES!
crystal Somewhat
carawheat Somewhat
Oats NO
Black malt
NO
Hops NO
Chocolate Malt NO
Honey YES
Black syrup mollasses? Somewhat, more unfermentable complex sugars without a google im guessing 60/40??
Jaggery Dunno what it is?
Glace Cherries The Glace, sure, But will need a lot of crushing
raisins again Yes if ground to a paste, the skins will hamper access to the sugars if just dumped in
figs (dried) Ditto
Orange peel NO
Irish Moss NO
Cinnamon NO
Nutmeg NO
fresh Ginger NO
Almond NO
To the best of my recollection..How much malt did you use and whats the expected OG of a brew with just your grain bill ? that should give you an accurate estimate of how much of the fruit cakes OG can be fermented off.
A very easy and rough test to see if you can mash and then ferment something is to pop some in your mouth and chew, Once broken down Hamster it in a cheek for a few minutes, (longer the better) and if after the hamster you can detect any more sweetness or if it became sweet while hamstering, its a good indicator that the amylase in the mash will extract the same sweetness as the amylase in your mouth did.
ist update for months n months..
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate