SBaker
Apprentice
I came home from a two week holiday to find my Imperial Stout with a stuck fermentation.
My OG was 1.090 and now after 5 weeks in the primary it reads 1.040!
I used 2 packets of Safale US 05 and stirred with a drill mixer for good aeration. The fermentation took off within 6 hours. I had the fermenter in a fermentation cooler with temps set at 65f to 68F for 18 days.
Fermentation was still active so I did not transfer it to the secondary before I left on holiday. I attributed this to the fact that it is a high gravity beer - original grain bill = 24.5 pounds.
Upon my return there was no noticeable action, I checked the gravity and with a hygrometer it read 1.040! * checked with my refractometer, after calculations, it was about the same.
Here is what I think happened:
We had set the home ac/heat to 60f, which is lower than the average temperature range for this yeast. The house could of dripped lower than 60f in the room where I do my fermentation.
Lowering the temperature to 60f stopped the fermentation.
Here is what I've done:
I raised the temperature around the fermentation bucket. ( using a spot light, door open on the fermentation cooler ). The bubbling started up again as the temp of the air approached 70f.
It's been 2 full days since it started bubbling again and is still working.
At this point should I worry about any off flavors from not transferring the beer off the fallout and trub? It tastes good, btw.. but I don't want a small stout.
My OG was 1.090 and now after 5 weeks in the primary it reads 1.040!
I used 2 packets of Safale US 05 and stirred with a drill mixer for good aeration. The fermentation took off within 6 hours. I had the fermenter in a fermentation cooler with temps set at 65f to 68F for 18 days.
Fermentation was still active so I did not transfer it to the secondary before I left on holiday. I attributed this to the fact that it is a high gravity beer - original grain bill = 24.5 pounds.
Upon my return there was no noticeable action, I checked the gravity and with a hygrometer it read 1.040! * checked with my refractometer, after calculations, it was about the same.
Here is what I think happened:
We had set the home ac/heat to 60f, which is lower than the average temperature range for this yeast. The house could of dripped lower than 60f in the room where I do my fermentation.
Lowering the temperature to 60f stopped the fermentation.
Here is what I've done:
I raised the temperature around the fermentation bucket. ( using a spot light, door open on the fermentation cooler ). The bubbling started up again as the temp of the air approached 70f.
It's been 2 full days since it started bubbling again and is still working.
At this point should I worry about any off flavors from not transferring the beer off the fallout and trub? It tastes good, btw.. but I don't want a small stout.