brew stuck at 1020

[Rodcx500z]

Did a brew last Wednesday 15-1-20 2 days ago it stopped it did drop to 16c yeast was hog norst, the temp range is 18-27c got it back up to 19c dissolved 200g sugar in boiling water cooled it down bunged it in and a good stir with a sanitised spoon Half hour later airlock is going like a gud un, ? have I done the right thing, it smells like beer tastes like beer

 

[Sandimas]

I reckon you've done the right thing, it might not drop right the way down to the intended FG but it sounds as if it's shifted a bit. 16C is probably the reason it's stopped, has happened to me and now I always have the FV in a garden trug full of water and a fish tank heater set to 19C to keep the temp up during the coldest months of the house.

 

[The Baron]

If its going again would say yes, the usual method is stir then raise the temp then add some nutrient and adding sugar last. I try not o add sugar but stir and raise the temp with nutrient but if all fails add some sugar. All that it will do is lift the abv a little as long as it all ferments out, anyway looks like its sorted

 

[terrym]

Stuck fermentations...
Simple strategies for dealing with stuck fermentations
Water baths...
How to Set up a Water Bath for your FV - The HomeBrew Forum

 

[Rodcx500z]

Cheers guys I am just glad it got going again, I did just give it stir wrapped it in duvet no go there so used the sugar, thanks for the links Terry, I will just let it go now see how it turns out

 

[Dutto]

For a stuck brew, the best advice I've ever heard is "Beat it as if it owed you money!"

This aerates the brew and stirs up the yeast. I then add a teaspoonful of Yeast Nutrient, sprinkle in another sachet of yeast and raise the fermenting temperature to the maximum recommended by the yeast producer.

The last brew I had stuck was a Woodfordes Wherry and the system worked a treat.

 

[Rodcx500z]

Hi Dutto I have it going again with the sugar method fingers crossed

 

[gar]

Is the nutrient the same as wine yeast nutrient from wilko?

 

[Dutto]

Is the nutrient the same as wine yeast nutrient from wilko?

That's the stuff, but just labelled "Yeast Nutrient".

After having a "stuck" brew, I also sprinkled a teaspoonful into a brew before I put it in the fridge to start fermentation.

However, I ran out of Yeast Nutrient two brews ago! The two brews since then have fermented out okay, so it's not a strict requirement; but that won't stop me from re-starting the ritual once I get to buy some more!

 

[Rodcx500z]

I am going to get some next time I am in wilkos

 

[Ashman]

I bottled my ones that stuck at 1020 ish with no sugar priming. Now they are really fizzy and low alcohol too. They pour to a great head but taste pretty bland. I’ll try the guidance suggested next time

 

[Dutto]

I am going to get some next time I am in wilkos

Er ... I won't be gracing Wilko's with my presence in future! (See the Hermes Thread for further details.)

Youngs Yeast Nutrient is readily available!

 

[GerritT]

For a stuck brew, the best advice I've ever heard is "Beat it as if it owed you money!"

This aerates the brew and stirs up the yeast. I then add a teaspoonful of Yeast Nutrient, sprinkle in another sachet of yeast and raise the fermenting temperature to the maximum recommended by the yeast producer.

The last brew I had stuck was a Woodfordes Wherry and the system worked a treat.

If it's stuck, it has already fermented a bit, isn't there a chance of oxidation?

 

[Dutto]

If it's stuck, it has already fermented a bit, isn't there a chance of oxidation?

I still class it as "wort" and most brews require us to oxygenate the wort before we pitch the yeast.

 

[foxy]

Using most dried yeast now the recommendations are not to aerate. Even the CN-36 from China has the same recommendations.
From the Lesaffre Group.
We don’t recommend aerating the wort in normal conditions. The dry yeast has been produced and dried with a specific know-how of the Lesaffre Group, in order to maximize the Ergosterols content of the cells. This allows the yeast to grow/multiply and ferment well.

 

[Rodcx500z]

Update yeah I got it going again with some sugar it went for a day and stopped again at 1020, I put it in the cold shed 9c its now clear as a bell has a bit of a burnt taste but drinkable, think I might bottle it in pets with a little less priming sugar to be on the safe side I am loath to chuck it all sugestions welcome

 

[Dutto]

Using most dried yeast now the recommendations are not to aerate. Even the CN-36 from China has the same recommendations.
From the Lesaffre Group.
We don’t recommend aerating the wort in normal conditions. The dry yeast has been produced and dried with a specific know-how of the Lesaffre Group, in order to maximize the Ergosterols content of the cells. This allows the yeast to grow/multiply and ferment well.

Er ... so what do you do when a brew "sticks"?

 

[foxy]

I would gently rouse the yeast, and lift the temperature, even if the yeast was a liquid yeast once the yeast uses enough oxygen to respire and grow, it go into anaerobic respiration. First point I would look at is have I pitched a viable amount of yeast to do the job and avoid a stuck ferment

 

[Dutto]

I would gently rouse the yeast, .....

Er ... will not removing the top of a fermenter to "gently rouse the yeast" allow air to contact (aka oxygenate) the wort?

 

[Rodcx500z]

So anerobic is the ability to grow without oxygen at the right temp just like prefergins and clostridium welchi, so would bringing back to temp and re pitching help, over to you Foxy