Sticking at 1020

[puravida]

The last couple of brews I have made seem to stick at 1020 when they should both be much lower.
I've left them a little longer but nothing changes.
One is a black IPA which stated around 1050 and shoudl have ended at 1012. Not soo bad I guess.
The other is an APA which started at 1047 and should have gone to 1007 - not so good.

I wonder if my hydrometer is playing up and how to check it. Or wort aeration?
Or something more fundamentally wrong.

Not had a problem in the past reaching final gravities.

 

[jonnymorris]

I've had similar issues and am planning to aeriate the wort with a paint mixer this time round (this weekend hopefully).

Would be interested to know of anything else that might help.

 

[Green Ninja]

Check the hydrometer in water at 20 degrees C normally.

It should read 1.000 in pure water at that temp.

Terry.

 

[puravida]

Hmmm - seems the hydrometer is fine. Damn!
The beers are perfectly drinkable but I don't like not knowing why they are stuck :cry:

 

[artiums_enteri]

A few factors might play into low attenuation.

What yeast are you using? Are you doing starters or at least re-hydrating dry yeast? Are you getting adequate O2 into the wort prior to pitching? Lastly is the temperature where you are fermenting fluctuate quite a bit?


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[puravida]

I'm using Saf yeast - either safale 04 or 05.
I've not reydrated but then again, I never have and I've not encountered issues before.
Fermetation temp is a very consistent 21C :wha:

The O2 might be the issue you know...

 

[abeyptfc]

I had a few early brews stick using the standard kit yeast, I started buying yeast nutrient and put in a teaspoon per gallon before adding yeast and not had any problems since then. its maybe got too cold overnight for example and the yeasties have stopped working.ive never re-hydrated a yeast sachet either.

 

[artiums_enteri]

You might want to consider re-hydrating the yeast just to see if it makes a difference. The viable cells in the packets you received lately might be less than what they used to be. Re-hydrating and a starter should solve the attenuation problem. Contrary to popular belief, yes you can do starters with dry yeast so long as they are re-hydrated first.


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