Glasshouse Porter - Has it stuck?

[Wez]

Just checked the SG of my fermenting Glasshouse Porter as there has been no airlock activity for the last 24 hours, it's only got down to 1.020 from 1.058 (thats 65.5% attenuation) do you guy's think I should try the usual yeast rousing etc (from the stuck ferment threads) ? I've not brewed with this quantity of dark grains before so not sure if this is normal, it works out at ~ 5% abv

4450gm Pale Malt (Fawcett MO) 74%
720gm Crystal Malt 12%
360gm Torrified Wheat 6%
300gm Chocolate Malt 4.5%
220gm Roasted Barley Grain 3.5%

I've had ~ 75% attentuation before using S04 so was expecting the same here

JP - do you recall what your brew got down to?

[Dan]

Sorry to hear your having problems wez.
How big was the batch size, what was the OG, how much yeast was pitched and what was the fermentation temp?

[Wez]

Sorry to hear your having problems wez.
How big was the batch size, what was the OG, how much yeast was pitched and what was the fermentation temp?

Hi Dan

25L
1.058
11g
20c

[Vossy1]

To cover all bases (I don't like faffing about )

Rouse, re-pitch and put somewhere warmer.
I had the same problem recently....slacking yeasties

[mysterio]

Hope i'm not stating the obvious here, but is the airlock sealed tightly? If theres any small leaks you won't get any airlock activity when the fermentation slows down after the initial vigourous stage. That is a fair amount of crystal but I would expect that to get down to 1.015 or thereabouts. I would check the gravity again tommorow then give it a rouse.

[SiHoltye]

I had a high finisher recently with the newsletter Treacle Chocolate Stout, 1.063 to 1.023. This was after rousing and repitching. The original pitch was S04 22g. If the yeast had made 75% att. then it should have reached 1.016 so 7 points high. My att. was only 63.5%, and Pale Malt made up 83% of the grain bill! I will do this again though 'cos the flavours are really lovely, even if a little sweeter than intended. It's still 5.2%ABV though and bottled now. I'll try again nearer Christmas.

What I will do in future when making stouts and porters is make up a proper sized 2L starter, and aerate the main wort very thoroughly. Perhaps this might boost the probability of success, it can't hurt!

[mysterio]

What I will do in future when making stouts and porters is make up a proper sized 2L starter, and aerate the main wort very thoroughly. Perhaps this might boost the probability of success, it can't hurt!

With dry yeast? Why not just pitch an extra packet?

[delboy]

Give it a month to 6 weeks in primary, it'll drop lower i guarantee it, and it'll be superb

PS i realise this isn't the answer you wanted , rouse it and stick it somewhere warm

[Wez]

[SteveD]

A gentle rouse, and just let it get on with it. It'll get there eventually. Patience, glasshopper. Try 2 11g packs next time, and make sure it's well aerated.

[SiHoltye]

Any news?

[Wez]

Tested it 2 days ago and it was 1.017 it's being kegged tonight hope fully it'll have made it to 1.016/1.015

[Vossy1]

It'll keep going down, well worth testing again when you come to sup it

[J_P]

Did I not answer this question somewhere else? If not Sorry! Oh and it got down to 1.016 (not that it's much use now )

It'll keep going down, well worth testing again when you come to sup it

I doubt the thought will even cross his mind

[SteveD]

Tested it 2 days ago and it was 1.017 it's being kegged tonight hope fully it'll have made it to 1.016/1.015

Well, there you go, it hadn't stopped after all. It'll get there during secondary, fear not. Hence my 'let it get on with it' advice.