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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through October 20, 2007 * Stuck Fermentation < Previous Next >

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Bob Wall
Senior Member
Username: Brewdudebob

Post Number: 1138
Registered: 11-2004
Posted From: 139.76.128.71
Posted on Wednesday, October 03, 2007 - 10:23 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Well, I transferred my Oktoberfest and it stopped fermenting at 1.026

I used 4 vials of German Lager Yeast and pitched it in my 10 gallon conical at temperature.

It took 2 days before I saw any activity, but it went pretty steady for quite a while. Anyway, I needed the fermenter for other things, so after 2 months, I transferred it to 2 carboys and placed them in my kegerator. I saw a good bit of sediment drop out during the months in the kegerator, so I assumed I was getting fermentation. I was wrong.

I transferred the beer into 2 kegs, but have not carbonated except for a blanket of CO2.

Is there any way I can try to kick-start the fermentation? Perhaps try another fermentation in carboys with fresh yeast?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 7783
Registered: 01-2002
Posted From: 24.57.225.170
Posted on Wednesday, October 03, 2007 - 10:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My recommendation is to let the kegs sit until you have a healthy primary yeast cake from another batch. Then transfer the beer onto the yeast cake.
 

Vance Barnes
Senior Member
Username: Vancebarnes

Post Number: 2912
Registered: 03-2003
Posted From: 209.155.236.154
Posted on Thursday, October 04, 2007 - 08:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Coulda, shoulda, woulda used a BIG starter. Woulda been a lot cheaper too.

You better keep at least one of those gal jugs for that. Although you'd need 2 gal for a 10 gal batch. The only thing I can add to Bill's recomendation is to hit it with a little yeast nutrient when you put it on the yeast cake.

Your mash temp didn't get too high on you did it? It's also possible it's not "stuck" but finished.
 

Bob Wall
Senior Member
Username: Brewdudebob

Post Number: 1139
Registered: 11-2004
Posted From: 139.76.128.71
Posted on Thursday, October 04, 2007 - 10:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't think mash temp was an issue, but I definitely want to try and squeeze more fermentation out of it. Waaaay too malty sweet.
 

Joel Halpine
New Member
Username: Jackhammer

Post Number: 5
Registered: 10-2007
Posted From: 76.84.65.125
Posted on Saturday, October 06, 2007 - 01:20 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bob,

Tell me more, I'm listening (sorry, I don't even listen to those evening radio shows).

What was your original gravity and what do you figure you ended up with for attenuation? Was the yeast the 830 or the 820? I have noticed the 820 seems to finish out at the bottom of the frementation range unless I really give it a good nutirent supply (and I don't aerate as well as I should, which would likely help).
 

Bob Wall
Senior Member
Username: Brewdudebob

Post Number: 1142
Registered: 11-2004
Posted From: 71.204.51.87
Posted on Saturday, October 06, 2007 - 04:33 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

OG was 1.068 and the yeast was 820.

I have an inline aeration stone that injects pure O2 after the wort passes through my Therminator. So it got plenty of O2.
 

Joel Halpine
New Member
Username: Jackhammer

Post Number: 6
Registered: 10-2007
Posted From: 76.84.65.125
Posted on Saturday, October 06, 2007 - 12:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I would like some input from others on that yeast to see if you find the same challanges I do. They really seem to be honest about it being best in 2nd generation. I usually have a OG about 57 for an O-fest, and I typically split it between a couple yeasts-one is frequently 820. Looking at one batch split between 830 and 820: FG 12 (830) and FG 21(820). Both got a starter. That is the most dramatic high end FG in my batches. It usually hits upper teens, but it does help indicate that the yeast was the culprit (a few other factors). I am betting with mine that more nutrient, a 2 stage starter or repitch would have brought it down a bit.

With your OG, that might be all you get from that yeast.

I consider myself intermediate still, so take this thought at only 2 bits value. Although I have never done it, how about looking for a non-character high fermenting yeast, and getting that to eat up a little more sugar? It would at least be a good experiment.
 

Bob Wall
Senior Member
Username: Brewdudebob

Post Number: 1143
Registered: 11-2004
Posted From: 71.204.51.87
Posted on Sunday, October 07, 2007 - 05:30 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Joel,

As a homebrewer, I have had a terrible run of bad luck with lagers. Last year, my Oktoberfest got infected and I also got off flavors by pitching my starter without decanting it.

This year, I was not going to screw around, so I simply pitced 4 vials of WLP820 into a 10 gallon conical. I guess it showed me...

One of these days, I will have success with a lager. I kick ass with all my ales. I just can't seem to brew a lager
 

Joel Halpine
New Member
Username: Jackhammer

Post Number: 7
Registered: 10-2007
Posted From: 76.84.65.125
Posted on Sunday, October 07, 2007 - 01:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Just brew a tripple and smile as it kicks yours.
 

Tom Meier
Advanced Member
Username: Brewdawg96

Post Number: 696
Registered: 03-2003
Posted From: 72.154.251.39
Posted on Monday, October 08, 2007 - 05:37 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bob, I have had the same problem with lagers. I just don't care for the constant care and feeding to get up to proper pitching rates. Its either 1 gallon starters or repitching part of a previous batch..

I made four ealier this year, and all were pitched with at least two packets of 34/70 dried yeast.

At your wimpy pitching rates it would have been better to let it start warm, as Chris White advocates. The general consensus is that if you underpitch that its ok to pitch warm at like 70F, and the chill down to low 50's overnight in the fridge/freezer, because as long as the yeast is not fermenting it doesn't create off flavors.

This way the yeast can get some growth, because at lager ferment temps not many cells are grown, it just ferments.
 

Steve Funk
Intermediate Member
Username: Tundra45

Post Number: 406
Registered: 06-2004
Posted From: 209.216.186.211
Posted on Monday, October 08, 2007 - 09:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Pitching one or four vials of yeast? I don't think it matters much WRT when the fermentation becomes active. It still has a similar lag time. Granted, you'll have four-fold more population going gang busters when it does wake up. A freshly decanted starter is the only way to assure the quickest onset to fermentation. You've gone this far Bob, don't give up on lagers just yet.