steveng
Active Member
Hi, I hope someone can help before I throw my current brew to the sewers! I've been the victim of a stuck fermentation for my past couple of brews, it's most frustrating.
Having noticed my fermenting IPA had stuck around 1.037 (starting at 1.065) I decided to up the temp in my fermentation chamber by a couple of degrees. Lo and behold, it started again, but only down to 1.031 and then stalled again. So, I decided to give it a bit of a gentle stir (and suggested by the Internet) yesterday. Today, taking a measurement with my refractometer (and adjusted in Beersmith) it's gone back UP to 1.037!
Is this a factor of the stirring and perhaps introducing more sugars from the trub?? Should I be worried, or just give it a couple more days to settle again properly?
This is a small batch, about 8 litres into the fermenter, and I pitched a whole wyeast smack pack (#1056) about 2 and a half weeks ago.
Thanks, any pointers gratefully received!
Steven
Having noticed my fermenting IPA had stuck around 1.037 (starting at 1.065) I decided to up the temp in my fermentation chamber by a couple of degrees. Lo and behold, it started again, but only down to 1.031 and then stalled again. So, I decided to give it a bit of a gentle stir (and suggested by the Internet) yesterday. Today, taking a measurement with my refractometer (and adjusted in Beersmith) it's gone back UP to 1.037!
Is this a factor of the stirring and perhaps introducing more sugars from the trub?? Should I be worried, or just give it a couple more days to settle again properly?
This is a small batch, about 8 litres into the fermenter, and I pitched a whole wyeast smack pack (#1056) about 2 and a half weeks ago.
Thanks, any pointers gratefully received!
Steven