Massive stuck ferment.

[196osh]

My Imperial Stout has stuck at 1052 from 1102...

I used 3 x rehydrated US-05 and roused 2 days ago when it was at the same gravity. Its fermenting at 17C or there abouts.

I really have no idea what to do as its such a massive FG. I am going to rouse again and add some yeast nutrient.

Anybody have any idea what I should do...?

[MightyMouth]

Well you could possibly pitch a yeast that can do the job, I don't think US-05 is up to it. Make a yeast starter and when it's really fermenting good pitch it.

[196osh]

I have no idea why US-05 wouldn't be up to it. Two packets took my IIPA from 1089 to 1017 in a week.

What yeast would be up to taking it down?

[6470zzy]

I think that perhaps you are on the low side of US-05's range if you can raise the temp a bit that would help, for such a high OG I don't think that 05 would have been my yeast of choice even if you did pitch 3 packs. How much did you aerate that wort? If you have ready access to wine yeast I would suggest pitching some Lavlin K1-V1116 Yes I know its a wine yeast but I have used it several times as a second yeast for barleywines and I really like the results. It will ferment maltotriose too which is a plus .

Cheers

[196osh]

Aerated with my drill paddle method for 5 minutes.

I have some generic wine yeast. But wouldn't count on any other wine yeast getting me anytime soon, due to the postal strikes.

Ive also upped the temperature to 21C. I have seen a lot of people using US-05 for high-ish gravity beer, even commercial breweries. Next time I have a go at a high gravity stout I will use something else.

Gaaaaar, I am so annoyed.

[196osh]

If it doesn't move would it be worth racking to the yeast cake of the porter I am making next week (also US-05) the only yeast I have just now? Its not puffed out due to a lack of tollerance for the alchohol...

[MightyMouth]

I have no idea why US-05 wouldn't be up to it. Two packets took my IIPA from 1089 to 1017 in a week.

What yeast would be up to taking it down?

Don't get me wrong, US-05 can probably get a 1100 beer down to 1025 or so under the right conditions but there are better yeast for that. If you pitched on to a us-05 yeast cake from a lower gravity beer then it would have a better chance. You need loads of aeration for higher gravity beers though 5 minutes with a paddle in a drill is probably enough.

[196osh]

So you think it would be worth racking onto the yeast cake of the porter I was going to make? If so should I drop the porter OG from 1060?

[mysterio]

17 is quite low for that yeast, 19 is more appropriate for such a strong beer.

[196osh]

So 19 would be more appropriate than 21? (I just raised it).

[MightyMouth]

So you think it would be worth racking onto the yeast cake of the porter I was going to make? If so should I drop the porter OG from 1060?

I don't know, personally I would be more tempted to use a wine yeast as mentioned above simply for the fact that you are halfway through the ferment and I wouldn't like to disturb the beer that much.

[6470zzy]

So you think it would be worth racking onto the yeast cake of the porter I was going to make? If so should I drop the porter OG from 1060?

I don't know, personally I would be more tempted to use a wine yeast as mentioned above simply for the fact that you are halfway through the ferment and I wouldn't like to disturb the beer that much.

I did recommend using wine yeast, however not all wine yeast can eat maltotriose which is the 2nd to maltose in the wort sugars. So if you just pitch any wine yeast you may not be doing yourself any good, you have to know what the yeast is capable of doing. K1-V1116 does the trick unfortunately he doesn't have access to it .

[MightyMouth]

So you think it would be worth racking onto the yeast cake of the porter I was going to make? If so should I drop the porter OG from 1060?

I don't know, personally I would be more tempted to use a wine yeast as mentioned above simply for the fact that you are halfway through the ferment and I wouldn't like to disturb the beer that much.

I did recommend using wine yeast, however not all wine yeast can eat maltotriose which is the 2nd to maltose in the wort sugars. So if you just pitch any wine yeast you may not be doing yourself any good, you have to know what the yeast is capable of doing. K1-V1116 does the trick unfortunately he doesn't have access to it .

Hop and Grape have it in stock so he should be able to get it in a couple days.

[196osh]

Hop and Grape have it in stock so he should be able to get it in a couple days.

With the postal strikes I may not get it at all. The last time there was a postal strike I didn't get an order for 3 weeks.

[196osh]

I have made up a small starter 1L using Nottingham. To see if this will kick start it, I am unsure of when I should add it.

Should I add it when it has fermented out or add it when its at "high krausen" as I have seen?