A stout was brewed a month ago, and it's not fermenting out.
OG was approx 1.060
FG after four weeks is 1.030
Fermenting at 19 degrees
Some likely causes, in the comedy of errors that this beer has gone through.....
1. Wort was splashed everywhere into the dead space of fermenter, so I sprayed a lot of iodofor to clean it up. Approx 50-100mL would have gone into the beer
2. I pitched 1.5 sachets of S04 onto the wort, without thinking to distribute the iodofor solution that would have been on the surface.
3. Here's a clever next step in the saga. Wanted to measure something else that was exhibiting exothermal heat (not brewing related) so I pulled the temp probe out of my fridge to measure quickly. Forgot that I had done this, so the wort crashed low due to reading a constant temp of high 20's and the fridge running constantly.
3. After realising a week later, when there was almost no krausen, wort was brought up to room temp, racked to another fermenter to rouse the yeast, and another sachet of S04 and pitched (hydrated for three days in water this time).
It's still holding steady at 1.030 after a month
Theres been three pkts pitched so far, and I'm wondering what's happening. The only previous times when I have had a stuck ferment have been a batch of dead yeast (there was evidence from others that the batch from supplier was bunk), and when I mashed low due to faulty thermometer.
I'm considering my options, as to whether I should make an active starter from another pkt, or from some highly attenuating American liquid yeast, or just ditch the beer, as it's holding up production. I'm not comfortable in bottling it.
OG was approx 1.060
FG after four weeks is 1.030
Fermenting at 19 degrees
Some likely causes, in the comedy of errors that this beer has gone through.....
1. Wort was splashed everywhere into the dead space of fermenter, so I sprayed a lot of iodofor to clean it up. Approx 50-100mL would have gone into the beer
2. I pitched 1.5 sachets of S04 onto the wort, without thinking to distribute the iodofor solution that would have been on the surface.
3. Here's a clever next step in the saga. Wanted to measure something else that was exhibiting exothermal heat (not brewing related) so I pulled the temp probe out of my fridge to measure quickly. Forgot that I had done this, so the wort crashed low due to reading a constant temp of high 20's and the fridge running constantly.
3. After realising a week later, when there was almost no krausen, wort was brought up to room temp, racked to another fermenter to rouse the yeast, and another sachet of S04 and pitched (hydrated for three days in water this time).
It's still holding steady at 1.030 after a month
Theres been three pkts pitched so far, and I'm wondering what's happening. The only previous times when I have had a stuck ferment have been a batch of dead yeast (there was evidence from others that the batch from supplier was bunk), and when I mashed low due to faulty thermometer.
I'm considering my options, as to whether I should make an active starter from another pkt, or from some highly attenuating American liquid yeast, or just ditch the beer, as it's holding up production. I'm not comfortable in bottling it.
)
