First stuck ferment.

LeeH · Post by **LeeH** » Fri Oct 05, 2018 12:51 pm

I seem to have my first stuck ferment.

OG 1053 FG 1021

45L of Black IPA, 2 packets of Windsor in oxygenated wort at 18dec +\- 0.5 over 10 days. It won’t budge any lower.

I have a packet of US05 in stock.

Help!

Sent from my iPhone using Tapatalk Pro

TheSumOfAllBeers · Post by **TheSumOfAllBeers** » Fri Oct 05, 2018 12:57 pm

Windsor is a low attenuator

gr_baker · Post by **gr_baker** » Fri Oct 05, 2018 1:03 pm

That's about 60% attenuation. According to the spec sheet Windsor is a yeast with moderate attenuation. I've never used it myself but that might be the end point for that yeast.

US05 should give you 70-75% attenuation. I'd rouse the beer and throw in the US05.

I've just exactly the same issue myself with an IPA and S04. It stopped at 1.020 which I worked out was 70% attenuation. So I roused and chucked in a packet of Mangrove Jack's M29 French Saison. It's down to 1.004 this morning (2 weeks later) and it's still going!

LeeH · Post by **LeeH** » Fri Oct 05, 2018 1:10 pm

Awesome I’ll do that.

Worth getting an extra pack of just the 1?

Any more o2 or just a stir?

I did question the yeast choose and nearly swapped it out for US05 which I almost use exclusively.

Oh well...

Sent from my iPhone using Tapatalk Pro

LeeH · Post by **LeeH** » Fri Oct 05, 2018 1:16 pm

One more thing, I dumped the yeast cake before taking the sample so I don’t think I have any trub in the conical to rouse.

Sent from my iPhone using Tapatalk Pro

gr_baker · Post by **gr_baker** » Fri Oct 05, 2018 1:42 pm

In that case I'd reoxgenate the wort and pitch the US05. If you can get a 2nd packet then that would help with that size batch.

If you get 75% attenuation that will be between 1.013 and 1.014

LeeH · Post by **LeeH** » Fri Oct 05, 2018 2:36 pm

I’ll grab another pack and give it a quick squirt.

Thanks for your advice.

Sent from my iPhone using Tapatalk Pro

Kev888 · Post by **Kev888** » Sun Oct 07, 2018 2:25 pm

Windsor is expected to result in a higher FG than most yeast (it doesn't like to ferment maltotriose), but I would still have expected it to attenuate a bit further than this (several percent more) unless something occurred to restrain it.

The pitching rate wasn't generous but not particularly low (unless perhaps you pitched dry?), and the temperature was about the middle of the preferred range. Was there anything unusual with the mash pH or temperature (or the types of grain or water chemistry) that might have made the wort less easily fermentable?

Jeltz · Post by **Jeltz** » Mon Oct 08, 2018 12:11 am

A stir and upping the temperature has done the trick when I have ha a stuck ferment. And if I don't like where something has finished I generally chuck in some harvested belgian yeast which chews it down to 1.008 almost without fail,

Jim's Beer Kit

Practical Homebrewing

HomeBrew Forum

Sponsored by BREW-SCHOOL