I am currently brewing a chocolate stout but my fermentation seems to be stuck around 1.023 which seems to high my OG was 1.052 (and makes my beer weak).
It seems to have stopped after a week of brewing but I left it in the primary for 3 weeks as it never reached my target @ 16c.
After this I transferred it to my secondary and added my chocolate 50g (cadbury's bournville cocoa powder) to see if this helps kick it off. At the same time raising the temperature to 20c.
I am now stuck for Ideas. I was thinking about buying some more yeast and re-pitching or tossing it down the toilet (which I don’t want to do)
Would extra yeast help?
The other thing is I want to make another beer as soon as possible as I have loads of bottles.
Thank you,
Stuck fermentation?
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darkonnis
Re: Stuck fermentation?
I don't understand.
Why have you transfered it to a secondary if you didnt think it had finished fermenting?
Why toss it? it'll still be 4% which isn't too bad.
50g of cocoa won't do huge amounts in a 23L batch and I doubt you'd see much activity, especially if you're transfered it already!
You'd have been better rousing it first, and upping the temp. Leaving the majority of yeast behind isn't a good idea if it isnt fermented unless you think the yeast is knackered in which case, transfer/repitch immedaitely and hope.
At this stage if it doesn't taste right and isnt good enough to drink I'd say you've buggered it.
Why have you transfered it to a secondary if you didnt think it had finished fermenting?
Why toss it? it'll still be 4% which isn't too bad.
50g of cocoa won't do huge amounts in a 23L batch and I doubt you'd see much activity, especially if you're transfered it already!
You'd have been better rousing it first, and upping the temp. Leaving the majority of yeast behind isn't a good idea if it isnt fermented unless you think the yeast is knackered in which case, transfer/repitch immedaitely and hope.
At this stage if it doesn't taste right and isnt good enough to drink I'd say you've buggered it.
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alix101
- Under the Table
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Re: Stuck fermentation?
More to the point I've never heard of dry chocing 
.....can't see any harm in chucking some yeast in you should of tried upping the temp and giving it a rousing before you racked it off.Although your still going to have too wait for it to drop.
.....can't see any harm in chucking some yeast in you should of tried upping the temp and giving it a rousing before you racked it off.Although your still going to have too wait for it to drop."Everybody should belive in something : and I belive I'll have another drink".
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ramjoe
Re: Stuck fermentation?
I though transferring it might wake it up (didn't work) I read it on the internet when I has looking for Ideas.
Since posting I have pitched a yeast starter (with the yeast from a St Peter's kit I had made in spring) and yeast nutrient. I have upped my thermostat too. I will post to say how that’s gone on.
I have tasted the beer and it seems OK not vinegary or off in any way.
I wasn't sure of the amount of Chocolate to add so I thought less is best I could taste it in my sample.
Thank you.
Since posting I have pitched a yeast starter (with the yeast from a St Peter's kit I had made in spring) and yeast nutrient. I have upped my thermostat too. I will post to say how that’s gone on.
I have tasted the beer and it seems OK not vinegary or off in any way.
I wasn't sure of the amount of Chocolate to add so I thought less is best I could taste it in my sample.
Thank you.
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ramjoe
Re: Stuck fermentation?
I thought I would give it a go but I wasn't sure my self some people say in the boil other said to add it later. Tasted OK when I sampled it.alix101 wrote:More to the point I've never heard of dry chocing :hsock:
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alix101
- Under the Table
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Re: Stuck fermentation?
You could be a pioneer.
"Everybody should belive in something : and I belive I'll have another drink".
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beer today
- Hollow Legs
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- Joined: Mon Dec 01, 2008 10:35 pm
- Location: Mancunia
Re: Stuck fermentation?
I have a stout stuck at 1020, looking to get it down to 1010 ish (from 1042) so not a potent brew. I have stirred and cranked the thermo up by a degree, if it doesnt drop any further wondered whether I could repitch dried yeast directly or need to add yeast nutrient and how much ?
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liquidman
Re: Stuck fermentation?
I have pitched a yeast starter (with the yeast from a St Peter's kit I had made in spring) and yeast nutrient
Was this activly fermenting? if your pitching re-started yeast thats six months old you may not get very good results. From what I remember from the yeast book, if you add a neutral secondary yeast (like american ale yeast) once fermentation is almost finished having initialy fermented with a different strain -then the finised beer will have a profile similar to that achieved from the primary yeast on its own.
So don't worry overly and add some dried nottingham just to get the FG down to where you want it.
Good luck
A
Was this activly fermenting? if your pitching re-started yeast thats six months old you may not get very good results. From what I remember from the yeast book, if you add a neutral secondary yeast (like american ale yeast) once fermentation is almost finished having initialy fermented with a different strain -then the finised beer will have a profile similar to that achieved from the primary yeast on its own.
So don't worry overly and add some dried nottingham just to get the FG down to where you want it.
Good luck
A