St peters cream stout stuck

Rwilts said:

How are you taking your gravity readings?

Click to expand...

Sandimas said:

The problem is that the yeast has run out of steam. Did you happen to note the size of the yeast packet it came with? Needs 11/12g for a 23L brew, some kits skimp on the yeast and only provide a 6g packet, and then the brews get stuck at 1020. It's a very common problem and lots of threads on here about it. Unfortunately you needed more yeast at the start and not the end, so adding more yeast now won't make a difference as most of the fermentables are used up. You could try adding 200-300g of sugar dissolved in a bit of warm water, and give it a gentle stir to rouse the yeast: sometimes it works, but there isn't a foolproof way to get a stuck brew re-started.

Click to expand...

Gaz_h said:

So, out of interest, do you more experienced brewers hold a stock of yeast and hops etc for things like this?

Click to expand...

Sandimas said:

Yes, always keep a stash of yeast in the fridge. Crossmyloof is a good supplier, very cheap & good yeast if you buy in bulk https://www.crossmyloofbrew.co.uk/

But experience tells em that if a kit comes with only 6g of yeast, I'll throw it (or use it in a smaller brew) and substitute it for a 11/12g packet. Not worth taking the risk, I've had the infamous 1020 stuck brew as have many others on the forum.

Click to expand...

Sandimas said:

You could try adding 200-300g of sugar dissolved in a bit of warm water, and give it a gentle stir to rouse the yeast: sometimes it works, but there isn't a foolproof way to get a stuck brew re-started.

Click to expand...

Gaz_h said:

I added 250g of soft brown sugar and it seems to be working a treat. SG has dropped and I can see the yeast working.

I am going to try and Keg for the first time. I only have a plastic keg and some small gas canisters. When I transfer to the keg does it need pressurising straight away? And how do I know pressure it ok/enough?

Click to expand...

Paulus said:

1.Are you doing a 2nd fermentation to carbonate the beer or forced carbonation?
2.Or are you referring to how much pressure to transfer between fermenter and keg?

1.
If fermenting then follow the instructions on the packet for how much sugar to add to the keg(s).
If force carbonating then look up the CO2 volume recommended for a stout (probably about 2.0) and the temperature you will be storing at to get the pressure needed for the CO2 volume. Then leave for about a week (you can always test it before hand!).
https://drhansbrewery.com/beercarbonationcalculator/
There are probably quite a few calculators but this one is simple so l get on with it.

2.
The lowest amount you can get away with. I use about 5psi for non pressurised ferments. Then you don't need a spunding valve on the keg gas outlet.
How big is your plastic keg, 23L?

Click to expand...

Gaz_h said:

Hi and thanks
2nd fermentation.. just sorted out the stuck and syphoning off to a 23l keg.

Just couldn't get my head around the heads pace in the keg but read a bit more on here.... so use CO2 to pressure the keg and removing the oxygen, hopefully this won't leak. Keep topping up as the beer gets drunk. Firstly to replace the oxygen and secondly to help with pouring presure.

I know a lot is common sense but I have a really bad habit of over thinking and creating uncertainty!!

Click to expand...

Paulus said:

If you are doing a 2nd fermentation then yes purge the oxygen from keg no need to pressurise it, add the fermentables, transfer the beer and then leave to ferment following the instructions.



When you think it is ready maybe measure the pressure in the keg before pouring so you know how much to top it off with when you've finished drinking it for the day? Then release the pressure in the keg and connect your CO2 to the keg to help it out of the tap and replenish the CO2 (I find 5 to 10psi is enough though whatever works) as the beer comes out.

I'd recommend chilling your tap before pouring as it helps minimise the beer turning into foam as it comes out.

Sounds like you know what you are doing, it's just practice. I prefer to force carbonate now as it seems to be a bit quicker and you can always adjust it up or down to suit.

Click to expand...