Custom Muntons Irish Stout + chocolate malt... stuck!

[mak]

Hi All

I've put in a muntons irish stout with 1.5KG of liquid malt extract and 500g chocolate malt steeped in boiled water for 20 mins, this seems to have stopped fermenting after 2 or 3 days...

OG 1050
Current 1024

Help! This is way too weak, what can I do about it? I've tried giving it a stir and nothing. Have I overwhelmed it or something? If I should put in more yeast is there one you can recommend? (I have so far just used the ones with the kits)

Cheers! :

 

[RobWalker]

what makes you think it's stopped? try stirring up the yeast at the bottom with a long sanitized spoon :thumb:

 

[BigYin]

How long has it been in the fermenter?

Why do you think it's stopped? - lack of bubbles in the airlock?

 

[mak]

Yeah no bubbles in airlock, for a couple of days... have tried the gentle stir thanks mate.

Any other ideas?

 

[BigYin]

How long has it been in the fermenter in total?

Airlock activity tails off quickly after the initial stage, but that doesn't mean it's not still fermenting away happily.

What's the temperature like??

Have a read through the last link in my signature :thumb:

 

[mak]

Thanks Big - it's been in for 5 days total now. Temperature between 18 and 22.

Will check out the thread, thanks!

 

[Pawlo7671]

I'm about to do the exact same recipe only with a coopers stout, think I might pick up some safe ale S04 now.

 

[mak]

Ok, I've read the thread and still no action... stirred twice and temperature has been fine.

Any advice as to where I went wrong guys? Is it just the sale ale yeast that I need?

 

[BigYin]

Has the SG moved? Is it moving, but slowly?

5 days is pretty short for a kit - I know the instructions say 4 to 6 days, but that's nonsense. I'd leave a kit in the fermenter a minimum of 2 weeks, undisturbed, before I even thought about checking it.

Since fermentation has clearly been going, the yeast isn't the problem.

I suspect the main problem might be a lack of decent aeration at the outset, but it's TOO LATE to do anything about that now, just note it for future brews.

Another issue may simply be patience :thumb:

For example, before you can say that a ferment has stopped, you need to take SG readings 3 days apart, and only if they are the same, can you say it's actually stopped. Airlock activity is a poor indicator, as the volumes of CO2 produced reduce over time, even though the ferment is continuing happily.

Remember to be rigorous about your sanitising whatever comes into contact with your brew, and try and give it more time :thumb:

 

[mak]

Thanks again. I will be more patient in future then!

The OG is still the same... 1024 :? I always try to airate a lot, so I'm not sure that is the cause...

Sounds like I may have to bottle it as it is? I thought perhaps I'd put too much for the yeast to cope with as they kit should have 1kg of dextrose not 1.5kg of liquid malt + the chocolate infused water. Not sure if that's possible though, to "over face" the yeast?

Surely the yeast can't have processed all the sugar, or the SG would be lower? Is it worth getting hold of some more yeast and tipping that in? Or disolve some dextrose in a little boiled water and mix that in? It tastes and smells lovely but I just know it's way too weak....

Sorry for all the questions, just trying to save this brew and ensure that it never happens again!

 

[mak]

I've been doing some reading (can't say I understand it all, but)... liquid dark malt extract contains complex sugars (?) so maybe the yeast has just finished processing all it can.... in which case, should I add some dextrose into the brew perhaps? Or just give up on it and wait/bottle?

 

[BigYin]

Got your pm :thumb:

If the SG is stable that means the yeast has worked it's way through all the fermentable stuff there. Adding more sugars that can be fermented will initially raise the SG, and once they have been eaten up by the yeast, the SG will probably return to around it's current value, and your brew will have a higher ABV...

Another option is you can get an additive that will break down some of the sugars that aren't fermentable in their current form and make them available to the yeast. This can cause the SG to drop even lower than you might wish though.. they are known to create quite 'dry' beers, but they may work well for you..

Another option is to bottle/keg it as it is - I've bottled a brew that stopped at 1.022 before, and the results were very good - one mate keeps on asking me to make it again, says it's the best beer he's ever tasted!

If you do go that route, go canny with the sugar - just in case you end up with bottle bombs!

 

[mak]

Thanks! I'll try a little more sugar as the idea of a 3% beer is offensive to me :

Hopefully it won't blow up!

Cheers for all the advice.

PS: What's the stuff that breaks the sugars down? Not heard of that before but I'm thinking I need some of the brew shelf!

I have a trumping airlock again - cheers mate! :rofl:

 

[BigYin]

the stuff I was referring to was Beer Enzyme :

Beer Enzyme - sometimes supplied by the kit suppliers to customers who contact them complaining of a stalled fermentation - this will break down some sugars the yeasties can't break down themselves, making more 'food' for the yeast, and allowing the SG to drop. Two warnings though - the fermentation should be allowed to go on for longer than usual to ensure all available sugars have been used up, or the bottle bomb risk is much elevated (see link below), and the resultant brew is also likely to have a drier taste than a similar brew done without an enzyme - this may, or may not, be to your liking..
http://homebrewandbeer.com/bitsandpiece ... e-test.pdf