Hi, im doing my first brew in many years but I think it might be stuck.
I pitched on Thuusday night and it was 1.046 and it went bonkers with a great krausen. 2 days later and the head is there but sinking, monday morning its at 1.016 and theres just a thin patchy covering of bubbles but there are sporadic CO2 bubble rising up. Same gravity monday night so i gave the FV a bit of gentle agitation to see if it would rouse overnight. This morning its still at 1.016 with less bubbles on top and even less bubbles rising. Gave it a gentle stir wth a sterilised paddle to give it a bit of encouragement a few hours ago, but same again.
Ive read the FAQs and other posts about stuck ferments and rousing, but the thing is mine seems to be both stuck and still fermenting; I think its stuck cos the gravity hasnt changed in 36hrs, but it cant be as theres bubbles rising.
Has it got the the end of primary and should i barrel it? Ive read that it ferments faster in the warm weather (been aroud 20-25c in my kitchen for last few days.) but ive also read to leave on lees until 10 days to get rid of diacetylthingummys before barreling,
Im not sure whats going on. It all smells nice and looks pretty clear (well it did before i stirred it all up) and the end of the paddle tasted pretty good, and as its my first brew after many years theres no small amount of pride at stake so I really want to get the very best from it.
Can anyone help?
Brew maybe stuck - what to do...
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maxashton
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ADDLED
Tks for the fast reply Max. I did that early this morning to wake the lazy fellas up, took it gentle so as to not aerate the beer. Had a look a minute ago and theres definitely more of the heady CO2/alcohol aroma that it had when it was first fermenting so ill let you know later how its going.maxashton wrote:Sanitize a long steel or plastic spoon and give the brew a gentle stir. We want to get some yeast into suspension to take care of those last few points of gravity.
How long should i wait before checking gravity again? Is lifting the lid 3 times a day asking for infections? Also dyou think I should wait the full 10 days before barreling?
Sorry for all the stupid questions but Im really nervous about getting this one right cos if the taste is any indication of what it will be like after 4weeks in barrel then its gonna be a right cracker.
All the no-nonsense advice on the forum is very inspiring too so will be researching Speckled Hen and Golden Pride recipes for my next two extract brews using them as experience to go AG if I get them right. And i reckon I could build a CFC in my sleep after reading so many posts on it!
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maxashton
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ADDLED
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maxashton
Best bet, get a 100ml sample jar from Wilko or the like and draw off about 80mls or so. Float your hydro in that.
If you're floating in your FV, make sure you sanitize your hydrometer really well, or just leave it in there if the kreusen has settled down.*
*sanitize your hydrometer either way, it's not an either or thing. wasn't clear.
If you're floating in your FV, make sure you sanitize your hydrometer really well, or just leave it in there if the kreusen has settled down.*
*sanitize your hydrometer either way, it's not an either or thing. wasn't clear.
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ADDLED
Ive been pretty anal about hygiene, leaving the hydro and thermometer standing in a jar of strong VWP solution since i brewed and changed the solution every 2 days to be sure. Is it ok just to rinse hands in it then rinse in clean water to make sure im not contaminating the equipment with mucky digits?maxashton wrote:*sanitize your hydrometer either way, it's not an either or thing. wasn't clear.
ADDLED,
What yeast did you use? I've had S-04 finish out in less than 24 hours! If you're going to put it in the barrel do you mean king keg or corny to cask condition? If so, then the 1.016 will probably drop a couple points during conditioning. If not, then maybe you're mash temps need adjusting.
What yeast did you use? I've had S-04 finish out in less than 24 hours! If you're going to put it in the barrel do you mean king keg or corny to cask condition? If so, then the 1.016 will probably drop a couple points during conditioning. If not, then maybe you're mash temps need adjusting.
Johnny Clueless was there
With his simulated wood grain
With his simulated wood grain
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maxashton
Don't leave your equipment soaking long term in VWP, or any sanitizer.
The only ones that are reliably stable for more than 24 hours are the Quat types, and they're pretty uncommon for homebrewers.
If you use the trial jar method, you won't need to bother sanitizing anything really. I like to give the tap a squirt with iodine after i've taken a sample. Just in case.
The only ones that are reliably stable for more than 24 hours are the Quat types, and they're pretty uncommon for homebrewers.
If you use the trial jar method, you won't need to bother sanitizing anything really. I like to give the tap a squirt with iodine after i've taken a sample. Just in case.
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ADDLED
Hi fly, I used the Wyeast Esb type I think its 1968.
I'm using a beer sphere with the floater. I used extract so only mashed a small amount of crystal malt.
Its still at 1.016 and I added a little sugar to the sample in the jar; it started again, so there is life in it.
Maybe its ready for barrel as it raced from 1.046 to 1.016 and been there 4 days.
What dyou all reckon?
Owen
I'm using a beer sphere with the floater. I used extract so only mashed a small amount of crystal malt.
Its still at 1.016 and I added a little sugar to the sample in the jar; it started again, so there is life in it.
Maybe its ready for barrel as it raced from 1.046 to 1.016 and been there 4 days.
What dyou all reckon?
Owen
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ADDLED
UPDATE
Well... since its been quite warm, i got cold feet and barrelled it. It went in on Wednesday evening primed with a fair amount of DME and a bit of raw cane sugar and has been in a warmish 20-25C garage since.
I tried on Sunday and, whilst theres a lot of malty sweetness still, its a pretty good brew. My girlfriend even likes it - she's partial to a drop of bitter and since she didnt turn her nose up and said it tastes of beer, meaning theres no off flavours, it now has Royal approval.
I shall leave for another few weeks to let it do its thing and let you know what its like.
Thanks for all your advice everyone!
Owen
I tried on Sunday and, whilst theres a lot of malty sweetness still, its a pretty good brew. My girlfriend even likes it - she's partial to a drop of bitter and since she didnt turn her nose up and said it tastes of beer, meaning theres no off flavours, it now has Royal approval.
I shall leave for another few weeks to let it do its thing and let you know what its like.
Thanks for all your advice everyone!
Owen