Stuck Ferment?
Hey,
Put an all gladfield pale ale down on the 22nd @ 1.051 (16.5L in the fermenter). Pitched a rehydrated MJ-M44 pack probably slightly too warm @25deg but threw it straight into the temp controlled fridge @18 deg.
Seemed to be ticking along nicely the next day but has been sitting at 1.020 now for three days with no action at all. I ramped up to 20 deg two days ago but still no change.
Its not a lost cause coming in just over 4% currently but would be nice to get the attenuation better than 60%. I would have thought one pack of yeast for 16.5L would have been enough for a 1.051?
Think its a stuck ferment or shocked the yeast pitching in too hot?
Gave the fermenter a swirl tonight in the hope of rousing the sleepy yeasties!
Cheers guys!
Replies to This Discussion
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Permalink Reply by FrozenWaves on
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Bottled last night after a cold crash over the weekend. FG didn't drop below 1.020 after gradually increasing temp upto 22 deg so decided to just bottle as is. Tastes pretty good but would still like to know why it didnt finish towards 1.014 as intended. I mashed quite low so shouldn't be a bunch of nonfermentable stuff in there.
Maybe the crystal and gladiator malt were too high?
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Permalink Reply by Crusader-Rob on
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I wouldn't think so.
The only thing I can think of is two things:
Poor yeast health
or
your temp gauge for mash is incorrect.
both could be possible. give you probe a test in ice cold water (should measure 0deg C or pretty close)
and Boiled hot water, (boiled is 100 deg C obviously)
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