Headcracker finished at 1024?

[elwolfio]

Hi all made my headcracker last week and its been in fermenting for 10 days now. Its been at 1024 for a few days now, does this sound like its ready?
I couldn't take an initial reading as i didnt have a trial jar. It still tastes quite sour amd bitter and not particularly strong.

Does this sound right?!

[scottmoss]

Hi,

it sounds like you have a stuck fermentation. What temperture have you got it at? If low increase the temperture.

Also try give it a slight stir. If all this fails then try adding another packet of yeast and possibly some yeast nutrients if you have any.

[fractureman]

If it's the brewferm kit you are on about which is in your sig, sounds like you have same problem as me. Mine has been at 1022 for about 3 days now after fermenting for 10 days, starting was 1060. Mine is 20 deg when I measured earlier & is kept at that by my immersion heater. I have already tried som US-05 yeast in it to get it going but nothing.

[KevP]

The search feature will provide you with more then ample results (thanks to Muntons) but in my personal experience I find the following works 75% of the time;

1. ensure night time temps do not drop too low
2. leave for at least 12-14 days to be sure
3. a gentle rousing and/or
4. repitch a rehydrated yeast with a tsp of yeast-vit

This generally does the trick, ymmv, good luck

[dunc]

I had the same issue with a Headcracker recently. I gave it a good rouse and added half a tsp yeastvit and 80g dark brown sugar to give the yeast summat simple to go at, it dropped to 1019 from 1026 over three days.

[FiercelyFuzzy]

Hiya

I managed to get my Headcracker down to 1014 but it did this slooowly so don't panic. After 10 days it was at 1022. After that I raised the temp' to 22degreesC & gave it a gentle rouse every day for a week. I then left it alone for 4 days to settle out then bottled it. So in total it was fermenting for 3 weeks. I did use Nottingham though (and an extra 300g of belgian candi sugar!)

[haZe]

Couldn't get mine under what I thought to be 1020, kegged it anyway and it's turned out fine.

Later found the hydrometer to be out by a couple of points, so was probably more like 1018.

[6470zzy]

I had the same issue with a Headcracker recently. I gave it a good rouse and added half a tsp yeastvit and 80g dark brown sugar to give the yeast summat simple to go at, it dropped to 1019 from 1026 over three days.

I understand and agree with adding the yeastvit but the addition of the brown sugar is something that you shouldn't do. You are after all trying to get the yeast to consume the maltose and maltotriose in the wort which are harder for it to consume than sucrose.

[elwolfio]

Well I repitched this on Sunday with some hydrated yeast. Checked it yesterday its still only down to 1020.
Doesnt taste that strong still, no kick to it.
Doesnt look good does it? This is the only brew i've got on for xmas as well.

[elwolfio]

I added some yeast vit when i repitched. Shall i add beer enzime as well?

[scottmoss]

Is the temperture ok?

[elwolfio]

The temp is between 18 and 23 during the day. Its in the spare room. I have wrapped bubble warp round it to try to insulate it.

I'm hoping Santa bring me a heater belt.

[Gaza32]

My Headcracker started at 1082 with 500gms of brewing sugar (glucose) the FG was 1019 and i bottled it with 80g of priming sugar. at that time it was quite sweet, a definite barley wine taste, tried a bottle last week and after 2 weeks of settling blew my socks off 'proper bo i tell thee'. I did leave it for nearly 2 weeks to ferment but used Safale s04 with no issues.

[dunc]

Just having a sample of mine at five weeks and its scarily drinkable. The bottle almost poured itself so I guess if left in the FV longer it would have dropped another couple of points but meh - as long as I don't get bottle bombs I'm happy. Tastes a bit Belgian to me (tripel-ish), perhaps it was the brown sugar I rebooted it with. The tricky bit now is going to be to leave it alone another couple of weeks or I won't have much left for christmas.

[Breezy]

I'm having a few problems with my Headcracker.

13 days in the FV and the SG is above 1030 - about 1034 by my reckoning in fact. There are few if any bubbles rising to the surface. I used S04 yeast and have stirred (gently) once about 9 days in. I haven't got a heating belt or anything but it's in the under-the-stairs cupboard wrapped in a blanket and the house heating is set for 18 degrees so I really don't think temperature is an issue, though of course I can't be sure. I'll take a reading tomorrow.

What I have done it given it a fairly serious stir tonight, but without trying to get air into it i.e. no splashing or bubbles. Failing that, I guess it's more another pitch of hydrated yeast - but I have to be honest, it's getting a bit tedious as I had all this hassle with the Wherry kit I did before this. I think it could be a Coopers kit next as I haven't (ever) come across a bad word about them - I fancy some IPA with 1kg of LME instead of the sugar.

Any advice on the Headcracker gratefully accepted.

Cheers!