Stalled Ferment
- Thread starter Rob C
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
raven19
Homer is God
- Joined
- 24/9/08
- Messages
- 5,297
- Reaction score
- 23
Just let it warm up again and it should take off providing your yeast was healthy.
Kabooby
+1, you shouldnt have any issues, once it gets going again maybe bring it back down to your planned fermentation temp though to reduce fusel alcohol, etc.
buttersd70
Beerbelly's bitch :)
- Joined
- 28/11/07
- Messages
- 3,550
- Reaction score
- 8
Yep, rack it, keep it at about 21 ish for a few more days, and see if it drops. Once it's been racked and held warm, theres not a lot left to do....
edit....when you rack it, take a litre, put it in a 2L pet bottle. If you have some slurry of a different sort, add a tablespoon (if not, add some of the thick slurry from the bottom of your primary on this one...). Shake the crap out of it, cap it loosely (so co2 can get out). Store that at mid 20s to mid 30s, adn shke the hell out of it each time you go past (unless you have a stir plate...in which case, just put it on that.). With a high level of yeast, very warm temperature, and contunued aeration, that ferment out fully in 48hrs.....then take a sg of that. That's as low as you'll go, and nothing on earth will make it attenuate more fully.. If this attenuates, but the main batch doesn't....pitch more yeast in the main batch. If this fails to attenuate further, well, it's all over. Bottle or keg.
edit....when you rack it, take a litre, put it in a 2L pet bottle. If you have some slurry of a different sort, add a tablespoon (if not, add some of the thick slurry from the bottom of your primary on this one...). Shake the crap out of it, cap it loosely (so co2 can get out). Store that at mid 20s to mid 30s, adn shke the hell out of it each time you go past (unless you have a stir plate...in which case, just put it on that.). With a high level of yeast, very warm temperature, and contunued aeration, that ferment out fully in 48hrs.....then take a sg of that. That's as low as you'll go, and nothing on earth will make it attenuate more fully.
. If this attenuates, but the main batch doesn't....pitch more yeast in the main batch. If this fails to attenuate further, well, it's all over. Bottle or keg.Similar threads
