A Tale Of A Stuck Fermentation

[geoffi]

Stuck fermentation is a topic that seems to come up fairly often, so I thought I'd relate my recent experience.

Put down a Dunkelweizen last Monday. I did a three-step mash, 50-60-70, batch sparge, no-chill.

Pitched rehydrated WB-06. Got off to a good start and fermented happily at 18c for three days, dropping from 1.045 to about 1.022.

Then...nothing.

For two days it sat there dead as a doornail. No airlock activity, no gravity drop.

I took it out of my fermentation freezer, gave it a good swirl to rouse the yeast, and let the beer warm up to ambient temp, ~ 23c. After a few hours the airlock came back to life. I repeated the swirling two or three times a day.

It's now down to 1.013 and still slowly bubbling away.

Looks like a happy ending is in sight.

 

[yardy]

racking to secondary will usually drop those extra couple of points

cheers

 

[gibbocore]

i sick my fermenter on top of the dryer, a bit of heat and gentle rocking for half an hour does wonders.

 

[newguy]

i sick my fermenter on top of the dryer, a bit of heat and gentle rocking for half an hour does wonders.

:icon_offtopic: Works for my wife too.

 

[loikar]

:icon_offtopic: Works for my wife too.

:lol:

Thanks for that, Nothing like a nose full beer!!