Sorry - Another Stuck Fermentation Post

[Stringy Bob]

I know there have been a few of these, but I would like a bit of advice.

I started a Nelsons Revenge kit 11 days ago and after an initial burst of activity it stopped after 4 days at 1020. The only thing I had in the house was some SF04 yeast, so I re hydrated this and pitched it on day 5, giving the wort a gentle rousing. Now after 11 days it is still at 1020.

I have now managed to get my hands on some Brupacks Yeast Vit; should I chuck this in, or do I just keg it and see what it turns out like. Any advice appreciated

[stevezx7r]

Hi SB, first off I would check the simple things like room temp, if it's too cold ~ 20C or less it will slow the fermentation down. Do you have enough fermentable sugar in? It could be that all the sugar you have added wasn't enough to get to 1010. The most likely cause is a simple stuck ferment. Sterilise a spoon and give it a gentle stir to rouse the yeast, that should get things moving. Check it again in a day or so and with luck the gravity will be 1010.

[Stringy Bob]

Hi Steve - It has been at a pretty steady 20 deg from the start. I didnt add any sugar to the brew as it is a 3 kg kit which did not require the addition of sugar. I have some spraymalt - is it worth adding some of this? And what about the yeast vit, do you think this would help?

Sorry for all the questions; this is my 1st kit and, although I dont expect to get it perfect 1st time, I would like to get off to a decent start!

cheers

[Aleman]

It is too late for the yeast vit to make any serious effect. There is a lot of mention of the Woodfordes kits sticking at which should be regarded as too high a FG, and that sounds like the problem here. The SO4 would not have liked being pitched into a half fermented wort with no oxygen so will do little to help.

11 days into the ferment . . . . tricky to deal with now. Personally I would Rack it into a keg or bottles . . . adding half the recommended priming sugar, and then after conditioning keeping the bottles cool.

What causes it? It could well be down to cheap poorly converted extract . . . but there are other factors, Lack of aeration prior to pithing the yeast, a Lack of sufficient yeast . . . . 6g is no where near enough for 23L, you need 11g at a minimum and preferably more. Some yeast varieties (SO4 is classic) are notorious for giving up with the job half done, but again this could be down to aeration.

Another option . .. but not one I would use would be to add some Dry Beer Enzyme . . . but only if you are kegging as it continues to work on the sugars until its all gone . . .As this releases sugar the yeast continue to ferment it as so the beer may never clear properly as they are gradually working all the time.