Something similar happened to me once - the yeast just gave up at about 60% attenuation, when I was aiming for 75-80%. It was the first full-volume boil I had ever done and, after reading up on the topic, I theorized it was due to under-oxygenation. The next thing I bought was a diffusion stone and O2 regulator for the disposable tanks. I've not had an under-attenuation problem since then.
I'm interested to hear what happens to your beer. Please keep us informed.
Also, if you want to know more about yeast, I recommend the book of the same name by Chris White & Jamil Zainasheff. About 20% of the book is probably too advanced for any of us, but I found the other 80% fantastic.
I've always been skeptical of the "percent viability" factor used in the MrMalty.com calculator. I've had good luck using the calculator for re-pitching yeast or when the yeast is pretty fresh, but if the yeast is 4+ months old, that online calculator typically starts giving what seem like nonsensical numbers. In fairness, I'm pretty sure Jamil admits that viability of stored yeast is one of the hardest things to calculate since it depends on so many different factors. Either in the book or on a Brew Strong podcast, he mentions that he developed the tool based on a series of experiments he ran with carefully controlled parameters. That is, it has caveats that are not published on the site.
Stuck Fermentation?
You may have trouble getting this beer to finish. I'm not positive, but I believe the dry hops will inhibit any yeast that is still in the beer. I'm not even sure repitching will have much effect.jdulle wrote: One more thing to add I did dry hop it with 2 oz of whole leaf hops. I threw them directly in the fermentor as opposed to putting in a muslin bag. At this point is has been in primary for 1 week and secondary for 3 weeks. The recipe only calls for 2 weeks fermentation but does dry hopping ever increase that time?
Runamok Brewing
Jesus must have been a yeast. Who else could turn water into wine?
Jesus must have been a yeast. Who else could turn water into wine?
Stuck Fermentation?
Did you transfer the beer off of the yeast and into another carboy for the dry hopping after one week? If so, it sounds like pitched yeast was probably still multiplying and ramping up. I would guess it was just transferred to soon....way to soon for the higher grav w/o a starter. I have found a thief and tasting before any transfers can tell you a great deal. As a general rule I let mine in primary for 2-3 weeks although I am sure they are done with most of the ferment at 3-4 days. Seems like just a little longer on the yeast cleans up any green-ness and also drops most of the yeast out. Transferring to soon would def kick a large amount of yeast out of the party and they would need to rebuild up their numbers.I say let it go and relax, or if you are really worried pitch another 05 and relax and wait. But, I am probably wrong as I only make swill and listen to misleading reps. If it all goes sideways, bring it me and I will drink it for you.PaulFrom: "tompb" <brew-recipes@crbeernuts.org>
Date: Mon, 27 Feb 2012 16:36:53 -0600
To: <brew-recipes@crbeernuts.org>
ReplyTo: brew-recipes@crbeernuts.org
Subject: Re: Stuck Fermentation?
jdulle wrote: One more thing to add I did dry hop it with 2 oz of whole leaf hops. I threw them directly in the fermentor as opposed to putting in a muslin bag. At this point is has been in primary for 1 week and secondary for 3 weeks. The recipe only calls for 2 weeks fermentation but does dry hopping ever increase that time? You may have trouble getting this beer to finish. I'm not positive, but I believe the dry hops will inhibit any yeast that is still in the beer. I'm not even sure repitching will have much effect.
Runamok Brewing Jesus must have been a yeast. Who else could turn water into wine?
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Post generated using Mail2Forum (http://www.mail2forum.com)
Date: Mon, 27 Feb 2012 16:36:53 -0600
To: <brew-recipes@crbeernuts.org>
ReplyTo: brew-recipes@crbeernuts.org
Subject: Re: Stuck Fermentation?
jdulle wrote: One more thing to add I did dry hop it with 2 oz of whole leaf hops. I threw them directly in the fermentor as opposed to putting in a muslin bag. At this point is has been in primary for 1 week and secondary for 3 weeks. The recipe only calls for 2 weeks fermentation but does dry hopping ever increase that time? You may have trouble getting this beer to finish. I'm not positive, but I believe the dry hops will inhibit any yeast that is still in the beer. I'm not even sure repitching will have much effect.
Runamok Brewing Jesus must have been a yeast. Who else could turn water into wine?
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I don't remember anyone saying you made swill Paul. I agree that the beer was probably transfered too soon. Hey, we all make mistakes. Talking about and hopefully learning from them is the main thing.
The good part of the club is people are open and honest with their opinions. Nothing like sitting down over a few beers and debating process and technique.
The good part of the club is people are open and honest with their opinions. Nothing like sitting down over a few beers and debating process and technique.
Runamok Brewing
Jesus must have been a yeast. Who else could turn water into wine?
Jesus must have been a yeast. Who else could turn water into wine?
Did you adjust your thermostat down for your vacation, or could the fermenter have been in an even cooler corner of the basement? That could push your basement temperature even lower.
Regardless it seems your fermentation slowed significantly, and picked back up when the wort was warmed, so it seems temperature was definitely a factor. As others have suggested, pitch rate, yeast nutrients, and oxygenation could also be playing a role.
I'd see how the beer finishes at the the warmer temperature. It may finish just fine without a repitch. I'd test gravity in a few days or a week, and see where you are at, and I'd taste the sample just to see if you have off flavors current. (It may taste fine, but even if it doesn't don't be too discouraged. You've had a somewhat strange fermentation, and sometimes such issues will clear up quite well, given the time.)
As far as dry hopping, I often dry hop at the end of primary fermentation (when my airlock is still bubbling, but only every 5-8 seconds), something I picked up from a Basic Brewing Radio podcast a few years back with Matt Brynildson and John Mallet. The primary issue I've heard with primary ferementation dry hopping is more with driving off aromatics if fermentation is too vigorous. There may also be, as Tom suggested, an issue with yeast production and dry hopping (seems like it's something to do with hop oils suppressing yeast growth somewhat by coating yeast cell walls).
Regardless it seems your fermentation slowed significantly, and picked back up when the wort was warmed, so it seems temperature was definitely a factor. As others have suggested, pitch rate, yeast nutrients, and oxygenation could also be playing a role.
I'd see how the beer finishes at the the warmer temperature. It may finish just fine without a repitch. I'd test gravity in a few days or a week, and see where you are at, and I'd taste the sample just to see if you have off flavors current. (It may taste fine, but even if it doesn't don't be too discouraged. You've had a somewhat strange fermentation, and sometimes such issues will clear up quite well, given the time.)
As far as dry hopping, I often dry hop at the end of primary fermentation (when my airlock is still bubbling, but only every 5-8 seconds), something I picked up from a Basic Brewing Radio podcast a few years back with Matt Brynildson and John Mallet. The primary issue I've heard with primary ferementation dry hopping is more with driving off aromatics if fermentation is too vigorous. There may also be, as Tom suggested, an issue with yeast production and dry hopping (seems like it's something to do with hop oils suppressing yeast growth somewhat by coating yeast cell walls).
OK, throwing my 2 cents in.
I've only had one seriously stuck fermentation. Tried all the suggested "tricks" - more yeast, agitation, etc. The thing that kick started it for me was that I brought it up from the basement to the kitchen. Yes, upstairs is a few degrees warmer, but that wasn't what did it. The surprising thing that I noticed was that the fermentation re-started when the sun shown through the window onto the carboy (yes, it was covered with a towel so no UV got through), the extra temperature kick from the solar heat up jump started it and it finished out fine. Albeit 3 weeks behind schedule; but it finished out as a nice Pale Ale. Because of the experience, I named it "Stealer's Wheel." Google it.
I've only had one seriously stuck fermentation. Tried all the suggested "tricks" - more yeast, agitation, etc. The thing that kick started it for me was that I brought it up from the basement to the kitchen. Yes, upstairs is a few degrees warmer, but that wasn't what did it. The surprising thing that I noticed was that the fermentation re-started when the sun shown through the window onto the carboy (yes, it was covered with a towel so no UV got through), the extra temperature kick from the solar heat up jump started it and it finished out fine. Albeit 3 weeks behind schedule; but it finished out as a nice Pale Ale. Because of the experience, I named it "Stealer's Wheel." Google it.
A Mighty Wind's A Brewing
“Life is short - break the rules, forgive quickly, kiss slowly, love truly, laugh uncontrollably, and never regret anything that made you smile” ― Mae West
“Life is short - break the rules, forgive quickly, kiss slowly, love truly, laugh uncontrollably, and never regret anything that made you smile” ― Mae West