stalled ferment

[rudeboy]

Hello all I have a stuck ferment with 1187 liquid wyeast in a brown porter
Type: All Grain
Date: 07/05/2010
Batch Size: 25.00 L
Brewer: Rude
Boil Size: 30.11 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4.30 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 81.29 %
0.45 kg Brown Malt (128.1 EBC) Grain 8.51 %
0.33 kg Chocolate Malt (886.5 EBC) Grain 6.24 %
0.21 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 3.97 %
20.00 gm Chinook [11.50 %] (60 min) Hops 22.8 IBU
25.00 gm Cascade [5.50 %] (15 min) Hops 6.8 IBU
1 Pkgs Ringwood Ale (Wyeast Labs #1187) Yeast-Ale

Made a 1.3litre starter & put it on a stir plate fermented out refrigerated poured off then pitched
It started great guns fermenting for 2 days blazzing away at 22c a bit high so put it outside for an hour, temp went down a degree & thats when the ferment started to stop.
Took lid off & gave it a good thrashing with the spoon, continuously swirled it,racked to secondary after a week, raised temp back to 22c, repitched a 600mm starter, it is now over 3 weeks in the fermenter at 1020 from 1050
So Im going to bottle it I've had it with this brew by the way it taste fantastic out of the fermenter
I will go a low carb level & leave it out in the shed in boxes
Lesson learnt dont change temp with this yeast especially dont let it drop

Has anyone got some advice bottle dont bottle,under attenuated what will it taste like
Cheers for all advice

 

[Halite]

under attenuated what will it taste like

It should still taste nice, what you will probably notice is that there is a residual sweetness due to the fact that all of the sugars have not fermented out. Just call it a sweet porter if anyone asks

 

[TheMumbler]

I had a similar experience with Windsor which is a bit known for it. I went to a barrel to avoid bottle bombs and am about to drop it into a corny to carbonate. Tastes fine though. What temperature did you mash at?

 

[rudeboy]

Thanks for the replies a bit sweet oh well will learn from this maybe use a different yeast or give it a good thrashing 2 times a day for the first 2 days to keep yeast suspended
I mashed in at 75c & got 68c so had to stir it a bit to get it down to 66 so yes It was a bit high as well
cheers all

 

[scotsloon]

I have, in the past, been able to pitch another yeast starter with success. Have you tried that?

 

[rudeboy]

Yes I did scotsloon pitched a 600ml starter with some of the slurry I saved but to no avail got down to 1019 morelike 1020

Its in the bottles now in the shed so heres to a sweet porter :hmm: