Need some advice on stuck fermentation

[Redwulf]

I've got an American Amber that has been reading 1.016 since last week and has been in the FV for about 16 days in total. I've followed some advice given in my bottling thread but I think I've hit a decision point and I am not sure what do to next.

So far I've tried:

1. Increasing the temperature by moving the FV to the airing cupboard for about 6 hours on Thursday
2. Giving a good stir with a sterile paddle on Friday.

I'm expecting the F.G to be around 1.010 but so far its been stubbornly sat 1.016 for nearly a week.0

So as far as I can tell my options are

1. Bottle it as is, not sure if thats safe or not given there is still some unfermented sugar in there.

2. Try and get it going with a boiled and cooled sugar solution

3. Pitch more yeast (I have some spare Gervin Ale yeast), From a bit of googling I think I need to boil up some sugar solution, mix it with some of my beer and then pitch it into the FV after 24 hours.

I'm really not sure what to do next.

 

[Sandimas]

You can try one or all the suggested options but, in my experience, they rarely work.

Give it a few more days and if it hasn't moved bottle it. I bottled one at 1020 a few months ago, much weaker than expected but would just not go any lower and turned out a great beer.

 

[terrym]

Try this
Simple strategies for dealing with stuck fermentations
At 1.016 I think your chances of getting it restarted are about evens, but you never know.
Personally I wouldn't be bothering with fresh yeast but thats up to you of course.
And if it stays stuck at 1.016 use at least one PET bottle so you can monitor the carbing process. A rock hard bottle when carbing has done may mean it restarted in bottle

 

[Redwulf]

Thanks guys,

I'm not precious about saving this batch, so I figured I'll use it as a learning experience. To that end created a starter from water, sugar and a pint of the stuck beer. I let it get all bubbly and frothy and pitched it into the FV. I'll leave for another week or two and see if that has fixed it.

 

[carljbray]

interesting thread and responses - I've got a similar concern at 1.012 after 12 days fermenting - not sure if it might be stuck or just because I put an extra 0.5kg of dark spray malt in, on top of the usual 1kg of brew enhancer.
Posted a thread about it, then saw this one also - interesting to hear darrellm bottling at 1.020, and that it turned out fine ie no explosions.
A fun and not exact science/hobby this brewing lark ;-)
cheers

 

[OldSchoolSi]

I've got an American Amber that has been reading 1.016 since last week and has been in the FV for about 16 days in total. I've followed some advice given in my bottling thread but I think I've hit a decision point and I am not sure what do to next.

So far I've tried:

1. Increasing the temperature by moving the FV to the airing cupboard for about 6 hours on Thursday
2. Giving a good stir with a sterile paddle on Friday.

I'm expecting the F.G to be around 1.010 but so far its been stubbornly sat 1.016 for nearly a week.0

So as far as I can tell my options are

1. Bottle it as is, not sure if thats safe or not given there is still some unfermented sugar in there.

2. Try and get it going with a boiled and cooled sugar solution

3. Pitch more yeast (I have some spare Gervin Ale yeast), From a bit of googling I think I need to boil up some sugar solution, mix it with some of my beer and then pitch it into the FV after 24 hours.

I'm really not sure what to do next.

Had exactly this issue with my first brew. I'd let it go below temp. Stirred in another sachet of yeast after ten days which did help, but it was really slow. I suspect it just didn't have enough active sugar left for the yeast to work with. I added a dissolved sugar solution of approx 300g after letting it cool. Around ten hours later it started again and was consistent for two days. Now ready to bottle and time will tell if she's any good.

 

[Redwulf]

I've had a bit of a breakthrough. Tested it again today after pitching some new yeast a week or so ago and it is reading 1.011 and tastes like beer so I think I've managed to get it going again.

I'll test it again on Saturday and hopefully I can finally get it bottled.

 

[OldSchoolSi]

I've had a bit of a breakthrough. Tested it again today after pitching some new yeast a week or so ago and it is reading 1.011 and tastes like beer so I think I've managed to get it going again.

I'll test it again on Saturday and hopefully I can finally get it bottled.

That's a relief eh! Fingers crossed it comes good.