Author Topic: stuck fermentation question  (Read 5508 times)

Offline benzy4010

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stuck fermentation question
« on: January 24, 2012, 07:36:08 PM »
ok this is my first batch. i brewed it around newyears and i took a gravity reading two days ago and it was at 1034. I was told to gently swirl the fermentation bucket in order to get the yeast to re suspend. it has recently developed a new krausen layer and is bubbling away again at first rapidly but now slowly. i know you dont judge a beers fermentation by the air lock but when should i take another gravity reading. i plan on waiting until at least saturday or even sunday. do i need to swirl again or possibly pitch more yeast?  its a belgian strong dark ale. and i used a smack pack for the yeast. when it first started to ferment it went crazy and im glad i had a blow off tube so in the beginnig it was doing great but somehwere along the line it went dorment. it also has been moved to a warmer room. any advice? what do i watch for in order to know if its stuck again?

Offline benzy4010

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Re: stuck fermentation question
« Reply #1 on: January 24, 2012, 07:41:22 PM »
should i just pitch another smack pack tomorrow or just wait and see?

Offline aschecte

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Re: stuck fermentation question
« Reply #2 on: January 24, 2012, 08:00:18 PM »
A few questions first ..... what was the OG ? did you make a starter ? what yeast ( to better understand attenuation ) etc. thanks.
Don't worry I'll drink it !!!

Offline glienhard

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Re: stuck fermentation question
« Reply #3 on: January 27, 2012, 09:53:40 PM »
How did this go? Did it drop like it should have by pitching more yeast?

Offline benzy4010

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Re: stuck fermentation question
« Reply #4 on: January 28, 2012, 10:39:30 AM »
i didnt pitch any but i just sorta swirled the bucket around and it must have resuspended the yeast because its fermenting again pretty well

Offline glienhard

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Re: stuck fermentation question
« Reply #5 on: January 28, 2012, 02:18:56 PM »
Great to hear! Please let us know how it turns out.

Cheers

Offline sma

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Re: stuck fermentation question
« Reply #6 on: January 29, 2012, 07:15:21 AM »
what's the temperature you're fermenting at?  Being an Ale I would assume you'd need to be at least in the mid-60's. 
;-)

Offline benzy4010

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Re: stuck fermentation question
« Reply #7 on: January 30, 2012, 04:41:21 PM »
66 or 67

Offline Maine Homebrewer

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Re: stuck fermentation question
« Reply #8 on: January 30, 2012, 06:47:59 PM »
You successfully "rousted the yeast".
"To alcohol! The cause of - and solution to - all of life's problems!" -Homer Simpson

Offline jomebrew

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Re: stuck fermentation question
« Reply #9 on: January 31, 2012, 08:28:06 AM »
i didnt pitch any but i just sorta swirled the bucket around and it must have resuspended the yeast because its fermenting again pretty well

what makes you think it is fermenting well?