I think I've just had my first....

[chris172]

I think I've just had my first.... stuck ferment.

It's a Fullers Black Cab Stout recipe that I found on here posted by Seymour. This is my second one as I loved it so much.

Recovered the true Wyeast Fullers yeast from a bottle of the last batch and stepped it up and pitched almost a litre into 23lts. The thing went of like a scalded cat and showed vigorous plopping through the airlock for well over a week.

Now after a little over 7 days of inactivity I though it best to rack it off and keg it. took a reading and it was 1040... WTF!! it started at 1057

The only difference was that this is the first brew I have done with water treatment could that have been the issue??

Just sprinkled a packet of S-04 onto it and within 10mins it's plopping again through the airlock.

What happened????

[Belter]

Did you oxygenate your wort?

[chris172]

Yes.... built up a good froth when transferring to FV.

Had a week of constant airlock activity.... very strange

[Piscator]

At the risk of sounding silly............... have you checked your hydrometer?

Cheers
Steve

[chris172]

Yes... and the wort was way to sweet still too.

The pack of S-04 I had to hand is still going plop in the airlock quite merrily so it's revived itself.

When I racked it off there was a lot of yeast slurry but TBH as it was a revived yeast from a single bottle I had it was probably that, but why it gave up the ghost half way through is beyond me.

[Rick_UK]

I recently had a weird ferment with Fullers yeast there was little or no krausen for about 4 days but when I took a hydro reading it had finished at 1.010 from OG of 1.047. I repitched some of the slurry into the next beer and it fermented normally.

Funny little critters these yeastie beasties

[seymour]

Did it end-up fermenting down? How's it coming?

[chris172]

Hi Seymour

Has stopped gurgling through the airlock a couple of days ago so not disturbing it for another couple to let it clear itself up. I've had the lid off the FV too many times before so will check it when I plan to rack it just to be on the safe side. Will update shortly.

If the smell thats coming out the airlock is anything to go buy then it's going to be spot on!!

[verno]

I had an issue with a fullers porter using a wyeast or white labs fullers yeast. I kept stirring and trying to get FG down but it stopped at 1014. Having checked the yeast details, I probably got what was expected in terms of attenuation and completion, so maybe check that.

[richtangsoo]

I re used the fullers yeast from a previous bottled batch, and found that the way it fermented had changed quite significantly.
It produced fluffy clouds of yeast that floated around the beer and almost no yeast head.
I think this yeast maybe be prone to mutation after a couple of generations.

[chris172]

This has now settled at 1014 so has been racked and is currently cooling in the shed. Sampled of course and smells and tastes great. A little light on mouth feel though but has no sharp twangs etc.. and very smooth, should mature nicely if I can leave it long enough!.

Will be kegging and force carbing in a day or 2 after crash cooling and bottle the remainder.

Another great recipe from Seymour