At what point is a fermentation stuck?

[yashicamat]

My previous batch (made up of 4.4 lbs DME, 2lbs mashed 2-row, carapils, crystal and wheat malt) seems to have slowed down and is at 1020, despite being in it's 10th day. This is using Wyeast Brit Ale 2. The OG was about 1047 and the estimated FG is 1012, so it's quite a way off and at 10 days in, this seems a little sluggish.

The temperature is correct, the yeast got off to a stonking start (krausen being shot out of the carboy) and everything else is textbook. The airlock is still releasing a bubble every 10 seconds or so and shining a torch through the carboy wall you can see a fair bit of bubbling in there still.

I presume this is just a case of waiting and seeing, but this does seem rather slow to me.

[yashicamat]

Just took another reading . . . down to 1017. So still not good.

I'm going to pitch in a packet of rehydrated dried yeast to see if I can just kick off that last bit. There is a fair amount of carapils, crystal and wheat in there (which hasn't been mashed), but even taking that into account, the FG should be around the 1013 level at most.

[Jim]

If you can still see active fermentation (i.e. rising bubbles) I'd leave it a few more days before repitching. 2-3 weeks in the primary won't do any harm.

[yashicamat]

OK well today I barrelled it as it was at 1015 . . . I don't think it's likely to go any lower than this.

It tasted ok to me (although not great, bit too sweet aftertaste, methinks too much carapils in there ) but my father reckons it has a slightly acidic taste. Not quite sure what to make of that. I can't see it ever being a very good brew, but this doesn't taste that promising at the moment. I intend to leave it in the keg for at least 3 weeks, but my father did question if it was off or not. I didn't think so though because it didn't have a vinegar taste / smell.

Any thoughts gentlemen?

Thanks.

[Jim]

OK well today I barrelled it as it was at 1015 . . . I don't think it's likely to go any lower than this.

It tasted ok to me (although not great, bit too sweet aftertaste, methinks too much carapils in there ) but my father reckons it has a slightly acidic taste. Not quite sure what to make of that. I can't see it ever being a very good brew, but this doesn't taste that promising at the moment. I intend to leave it in the keg for at least 3 weeks, but my father did question if it was off or not. I didn't think so though because it didn't have a vinegar taste / smell.

Any thoughts gentlemen?

Thanks.

What was your hop rate like (i.e. how many IBUs was the brew)? Acid taste = bitterness, so if your hop rate was high, maybe that's what your father's tasting.

If it is, the brew should improve with maturation, as the bitter edge of the hop flavour tends to mellow out with time. For a beer of 47 og, I would say 4 weeks minimum maturation is required.

[yashicamat]

OK well today I barrelled it as it was at 1015 . . . I don't think it's likely to go any lower than this.

It tasted ok to me (although not great, bit too sweet aftertaste, methinks too much carapils in there ) but my father reckons it has a slightly acidic taste. Not quite sure what to make of that. I can't see it ever being a very good brew, but this doesn't taste that promising at the moment. I intend to leave it in the keg for at least 3 weeks, but my father did question if it was off or not. I didn't think so though because it didn't have a vinegar taste / smell.

Any thoughts gentlemen?

Thanks.

What was your hop rate like (i.e. how many IBUs was the brew)? Acid taste = bitterness, so if your hop rate was high, maybe that's what your father's tasting.

If it is, the brew should improve with maturation, as the bitter edge of the hop flavour tends to mellow out with time. For a beer of 47 og, I would say 4 weeks minimum maturation is required.

Thanks for the reply Jim. IBUs were about 43, but the acidity doesn't strike me as being hop based though . . . . I'll give it some time and see then.

[Jim]

Well, 43 IBUs is quite close to the generally accepted limit for hop rate (i.e. hop rate divided by og should be less than 1), so maybe that explains your father's reaction - not everyone is a hop-head.