stosh
Well-Known Member
I've done some reading on my situation before I decided to post and wanted feedback on my thoughts. This is my first potential stuck fermentation. I've done some other high gravity beers with no problems.
I brewed a barleywine on 1/5/19 that should have a FG of 1.030 with a OG of 1.116. It's been in primary since then and has been at 1.050 since I measured with a hydrometer last weekend. It doesn't taste overly sweet.
5 lb 2 Row Pale Malt
2 lb Munich 10L
1.10 Oz Carafoam
0.50 Lb C80
1 Oz Nugget @ 60min
2 Oz Tettnanger @ 5min
Mashed at 156 for one hour
The remedies I've found are swirl the carboy to rouse the yeast, raise the temperature, pitch more yeast, or it could be done.
Not so sure it's done since it's so much higher than the FG. I've found thru reading that if it was stuck that high it would likely taste very sweet since the sugars haven't been processed by the yeast. So maybe it's done? I don't want to risk bottle bombs and this had a pretty high OG so maybe it just needs another 3-6 months?
Not so sure about swirling the carboy only because of aeration. I don't know how much swirling would need to be done so I'm not sure how big an issue aeration would actually be. If I took this route would it have to be swirled enough to bring the whole cake back into suspension?
Raising the temperature? I used WLP 004 and stepped it up to make sure there was enough yeast. Also aerated it with O2 and a stone. 004 says to ferment between 65-68 F. My basement is constant at 68 so that's where it's been sitting.
Pitching more yeast? Assuming it's done if I pitch more yeast would it really hurt the beer? What yeast would I pitch? I've seen arguments for pitching a different strain and the same strain originally used. Information overload for me.
I'm leaning toward two options. 1)Let it sit another 2 months and check gravity again 2) If gravity hasn't changed then pitch more yeast
What do you folks think?
I brewed a barleywine on 1/5/19 that should have a FG of 1.030 with a OG of 1.116. It's been in primary since then and has been at 1.050 since I measured with a hydrometer last weekend. It doesn't taste overly sweet.
- Recipe Type: BIAB
- Yeast: WLP 004
- Yeast Starter: Yes
- Batch Size: 4 Gallons
- OG: 1.116
- FG: 1.030
- Boiling Time: 2 Hours
5 lb 2 Row Pale Malt
2 lb Munich 10L
1.10 Oz Carafoam
0.50 Lb C80
1 Oz Nugget @ 60min
2 Oz Tettnanger @ 5min
Mashed at 156 for one hour
The remedies I've found are swirl the carboy to rouse the yeast, raise the temperature, pitch more yeast, or it could be done.
Not so sure it's done since it's so much higher than the FG. I've found thru reading that if it was stuck that high it would likely taste very sweet since the sugars haven't been processed by the yeast. So maybe it's done? I don't want to risk bottle bombs and this had a pretty high OG so maybe it just needs another 3-6 months?
Not so sure about swirling the carboy only because of aeration. I don't know how much swirling would need to be done so I'm not sure how big an issue aeration would actually be. If I took this route would it have to be swirled enough to bring the whole cake back into suspension?
Raising the temperature? I used WLP 004 and stepped it up to make sure there was enough yeast. Also aerated it with O2 and a stone. 004 says to ferment between 65-68 F. My basement is constant at 68 so that's where it's been sitting.
Pitching more yeast? Assuming it's done if I pitch more yeast would it really hurt the beer? What yeast would I pitch? I've seen arguments for pitching a different strain and the same strain originally used. Information overload for me.
I'm leaning toward two options. 1)Let it sit another 2 months and check gravity again 2) If gravity hasn't changed then pitch more yeast
What do you folks think?