HELP! Fermentation stops too early!

Babs · Aug 11, 2018

Hi there,

I've been brewing a Tom Caxton Real Ale kit since last Saturday. Had an OG of 1.040 and it stopped bubbling 2 days ago and is stuck on 1.008.

I've been trying to find a thread about re-pitching or other advice and can't find anything even though I know there's plenty out there.

This is my 10th project and my first to not have a satisfactory outcome.

Is there anything I can do? I don't want to be stuck with 25 litres of 3.5% beer!

Many thanks!

GerritT · Aug 11, 2018

Babs said:
Hi there,

I've been brewing a Tom Caxton Real Ale kit since last Saturday. Had an OG of 1.040 and it stopped bubbling 2 days ago and is stuck on 1.008.

I've been trying to find a thread about re-pitching or other advice and can't find anything even though I know there's plenty out there.

This is my 10th project and my first to not have a satisfactory outcome.

Is there anything I can do? I don't want to be stuck with 25 litres of 3.5% beer!

Many thanks!

Mornin' Babs.
1008 is quite low, and 4.2% is what my calculations say (for what they're worth). If you prime with sugar, you'll add easily another 0.5% in priming sugar, so don't worry too much about the abv.

BUT if it really bothers you, here's a review of someone who brewed a half kit and like it.
AND you could also dissolve some sugar (or beer enhancer) in a pint of lukewarm water (boiled, then cooled) and upgrade the brew a bit. But I'd have to do some other calculation to get proper amounts.

AdeDunn · Aug 11, 2018

4.2% ABV, 79% apparent attenuation. It's not stuck, it's finished. lol 79% is actually good attenuation for a normal everyday ale yeast. You want higher than that, you're heading into Belgian territory, or Mangrove Jack's West Coast (the stuff is mental!).

Babs · Aug 11, 2018

Thanks GerritT and AdeDunn for your advice. You were right, Gerrit it was 4.2%. No idea what attenuation is, will have to look it up!

I will also investigate that Mangrove Jack stuff!

Dutto · Aug 11, 2018

I agree with the above ... :thumb:

... but I would still leave it where it is for at least another week, to let the yeast tidy things up before I bottled it. :hat:

Remember - "Patience is a virtue!" :thumb:

Llamaman · Aug 21, 2018

Babs said:
Thanks GerritT and AdeDunn for your advice. You were right, Gerrit it was 4.2%. No idea what attenuation is, will have to look it up!

I will also investigate that Mangrove Jack stuff!

Bear in mind that higher attenuation means more ABV but also a drier beer. If you’re aiming for a English-style bitter, you want less attenuation to leave some residual sweetness. To increase the ABV you should use more fermentables - sugar is cheap, but using too much will also dry out the beer (sugar ferments out fully) - a better option is to use some malt extract. Dried is easier to work with as you can keep part of a packet for your next brew - storing liquid malt is a bit more of a faff.