Stuck Fermentation
Smoked Porter. stuck fermentation at 1.028, I'm pretty annoyed.
I used S-04 formain yeast in a 11litre batch, 1 rehydrated packet.
I've roused and shaken the living hell out of it, and I ended up pitching a small starter of Us-05, which still hasn't moved it, been in for about a week and a half. raised temp to 24, to get things moving too.
OG 1.060
Current gravity 1.028
recipe as follows:
1kg maris otter
1kg weyermann smoked
0.2kg crystal medium
0.15kg pale chocolate
0.05kg black
0.15 torrified wheat
0.5kg brown malt
mash 60 mins at 70ish, Poor insulation ended at 63 degrees
small sparge step of 6 litres ad 76 degrees.
Any ideas on possible causes, and possible fixes, I'm so disappointed as it was going to be a competition beer, and it currently tastes awesome, but is still quite sweet, There ended up being a little about 1.5 litres of trub from the kettle, that hops and break material, which is high.
I also used a relatively coarse grain bag BIAB. I've since got a new one, which is much finer than this one.
I would prefer not to throw any sugar at it if possible, but its looking that way. What about Candi syrup/sugar? would this make any difference? otherwise dextrose is the one i'll be chucking in?!
Replies to This Discussion
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Permalink Reply by Crusader-Rob on
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paper towels might be a good plan. i use hem sometimes, but the clothes were bought as dedicated brewing cloths, must have been used in the kitchen before... bugger.
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Permalink Reply by Scarrfie on
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Did it taste infected Rob? I have had a few like that and bottled anyway. You can scoop off the crap on top with a sieve. But what also works is that if you dump more fermentables in there is will overwhelm the infection. The mold will grow back again after the fermentables are gone, but it will be sweet if you bottle if before then.
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Wasn't worth the risk adding additional sugars into it.
It just smelt absolutely Vile. Didn't taste it, the smell was enough.
I think the recipe is good, it just need mashing lower and dump half of the brown malt. then I'll getit to where I need it. not on the cards for awhile yet though.
Got a few recipes to do before I have another crack at it. where can I find a good solid 15litre fermenting vessel The buck I have doesn't seem to be totally sealed, which will cause some issues if left too long.
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Mate I brew 3/4 of my brews in 22.5L buckets with no tap or airlock. I just clip the lid on halfway. I have even lagered in those where I do a diacetyl rest and then clip the lid on tight and throw it out under the trees for a month. Some of these were in the bucket for 2 months last winter and are still drinking well :-) My problem of introducing infections has been when taking a gravity or taste sample, so I have simply stopped doing that and hope for the best :-)
On that note do you know the old style wash tubs made from concrete? Reckon I might set up a system to make conicals in concrete, they would want to be on wheels though!
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oh ok, interesting stuff. i'd read about open fermenations, but i'd figured you'd ned a relatively sanitary area to do it in? i think i'd like to have a seal, just personal preference i guess. piece of mind.
when u open ferment, do you get any difference in beer taste, comparing between open and sealed, so to speak?
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Permalink Reply by Ralph on
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The CO2 should form a blanket across the top of the beer when fermenting. I would think the danger with open ferment would be if you did not pitch enough yeast and it took a long time to get up and running... as other wild yeast and bacteria may get a hold in this time.
Once the beer is fermented it is harder for spoilage organisms to get a hold because there are less fermentables and the alcohol helps preserve it.
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