My First Stuck Brew

[MyQul]

Never had a stuck fermentation before. I recently made a bits and bobs stout to use up all the odds and ends of grain I had and it seems to be stuck. I took a gravity reading last week (after 1 week fermentation) and it was at 1.022. I've just taken another and now its 1.018 a week later. I've given it a bit of a rouse to try and squeeze some more points out. But the thing is it doesn't taste sweet. In fact it tastes lovely. So whatever it is I'll bottle it next week or may be the week after

 

[Chippy_Tea]

You are not having much luck at the moment, i have just read your infected brew thread. :-?

 

[MyQul]

I know :-(. The infected brew was definately my own fault though. I should have stuck to what I normally do and dilute and pitch after a maximum of 48hours

I'm still going to drink them both though, hHowever they turn out. I think I should change my sig to, 'I made em, I'm drinking em!'

 

[Chippy_Tea]

I'm still going to drink them both though, hHowever they turn out. I think I should change my sig to, 'I made em, I'm drinking em!'

or "Its been nice knowing all you forumites" :lol:

 

[Slid]

Never had a stuck fermentation before. I recently made a bits and bobs stout to use up all the odds and ends of grain I had and it seems to be stuck. I took a gravity reading last week (after 1 week fermentation) and it was at 1.022. I've just taken another and now its 1.018 a week later. I've given it a bit of a rouse to try and squeeze some more points out. But the thing is it doesn't taste sweet. In fact it tastes lovely. So whatever it is I'll bottle it next week or may be the week after

I would guess that the problem is due to a fairly high initial ferment temp. I would put off bottling a beer with a big SG reading as long as possible, on the basis of bad personal experiences.

You could rack it across to another FV for a bit, adding 20g of sugar to push any air out. Leave it a bit and re-assess the situation. 1018 is a recipe for disaster,

I am seriously thinking of decanting my remaining 9 bottles of X mas brew and re-bottling, post a de-gassing.

 

[MyQul]

I would guess that the problem is due to a fairly high initial ferment temp. I would put off bottling a beer with a big SG reading as long as possible, on the basis of bad personal experiences.

You could rack it across to another FV for a bit, adding 20g of sugar to push any air out. Leave it a bit and re-assess the situation. 1018 is a recipe for disaster,

I am seriously thinking of decanting my remaining 9 bottles of X mas brew and re-bottling, post a de-gassing.

Thing is, I fermented it in my brew bag at 18C (ambient) so the fermentation temp was high at all. Cant think what caused it tbh.

 

[Personal91]

Thing is, I fermented it in my brew bag at 18C (ambient) so the fermentation temp was high at all. Cant think what caused it tbh.

where was it kept in the day tho ? it has been very hot of late!

 

[MyQul]

where was it kept in the day tho ? it has been very hot of late!

I fermented it for the fist week at 18C then let it rise to ambient temp. Why would the hot temps cause a stuck ferment? it's normally too cool fermentation that cause stuck frmentations

 

[Personal91]

I fermented it for the fist week at 18C then let it rise to ambient temp. Why would the hot temps cause a stuck ferment? it's normally too cool fermentation that cause stuck frmentations

incase it had been left in a conservatory etc and over cooked, killing off ya yeasties

 

[MyQul]

Seems my stout has started to get going again. Happy days

 

[MyQul]

This has been a bit of an unusal fermentation. It started up again but then didn't want to seem to stop. So I was getting a bit worried that it had got infected with wild yeast. But its stopped this morning. I didnt want to take another gravity reading because I didnt want to open it up again. The last one I took was 1.011, two points off target of 1.009. I'll package it next thursday