Fermantation stuck.

[The Seer]

I've noticed that the fermenation seems to become stuck in quite a few of my brews recently.

I'm brewing from kit form. If it's double malt kit, usually ending up around 1015-1018. The cheaper single malt kits usually end up around 1010-1012.

I don't bother to re hydrate the yeast, usually just pitching it straight into the bulk of the liquid in the fermenter. I found this usually works fine since the brew begins to ferement after a day (airlock fermenter used). Could this be the cause?

I don't use a heater neither. Room temp fluctuating between 15-23 over 24 hours. Could this also be hindering the process?

I've heard it might be necessary to stir up the brew disturbing sediment at the bottom to help the yeast pick up again. Is this so?

Thanks. :)

 

[The Seer]

Any one?

 

[Wez]

I would try not to let the temp fluctuate too much but suspect you will get better results with a more aggressive yeast.

Try Safale S04 I personally am not a fan of it now flavourwise but it gets the job done :thumb:

 

[corby_brewer]

I agree with Wez, try to get the temperature at a constant 18 - 20 oC. As for the S04, yes it a very good yeast, and it clears down well but in a young beer it tends to have a bread like taste to it. It was my yeast of choise for about 5 brews but now ive decided to move on to S05.