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Old 05-10-2016, 12:47 AM   #1
johnnyboy1965
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Default Stuck Fermentations...Just a thought.

Ive never suffered from these but I know some people do. I always thought that if the yeast is alive and there are sugars available, there is no reason for a ferment to stick. Now reading another post about light and yeast has got me thinking, maybe there is a link.
If you have had a stuck fermentation please state the light level on your stuck ferment.
ie..permenant light (very rare)
50/50 light and dark.......inside your house/spare room/kitchen...etc
total darkness.

Just a thought
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Old 05-10-2016, 07:25 AM   #2
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I usually ferment in total darkness in the airing-cupboard for most of the year. I've only ever had stuck fermentations with 2 can kits. Never with 1 can kits and never with AG. It's almost as if there's something missing in the 2 can kits...
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Old 05-10-2016, 07:41 AM   #3
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I always thought it was mostly down to pitching rates and Aeration, lack of areation means oxygen dissolved in the wort will not allow sufficient growth and the yeast will be sluggish and have weak cell walls (also reduces harvesting viablility)
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Old 05-10-2016, 07:53 AM   #4
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I ferment in my kitchen. It's never covered but it isn't exposed to UV light. I had one stuck brew, which was a kit. All others have been fine.
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Old 05-10-2016, 08:38 AM   #5
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Thought this was largely confined to Munton's kits where they don't give you enough yeast (7g?) and the quality of it is dubious. Ditch the supplied yeast for something better and of the right quantity (11g) for better results.
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Old 05-10-2016, 10:21 AM   #6
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I've only ever had 2 stuck fermentatios. Both were AG but I think it was down to too high a mash temperature.
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Old 05-10-2016, 11:32 AM   #7
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Quote:
Originally Posted by Budgie View Post
I've only ever had 2 stuck fermentatios. Both were AG but I think it was down to too high a mash temperature.
Surely a too high mash temperature would just lead to less fermentable sugar so a higher final gravity, but it would be fully fermented? Just sweeter than if you'd mashed lower.
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Old 05-10-2016, 07:51 PM   #8
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Quote:
Originally Posted by sven945 View Post
Surely a too high mash temperature would just lead to less fermentable sugar so a higher final gravity, but it would be fully fermented? Just sweeter than if you'd mashed lower.
Yes, that's true. I'll shut up.
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Old 05-10-2016, 08:35 PM   #9
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Quote:
Originally Posted by johnnyboy1965 View Post
Ive never suffered from these but I know some people do. I always thought that if the yeast is alive and there are sugars available, there is no reason for a ferment to stick. Now reading another post about light and yeast has got me thinking, maybe there is a link.
If you have had a stuck fermentation please state the light level on your stuck ferment.
ie..permenant light (very rare)
50/50 light and dark.......inside your house/spare room/kitchen...etc
total darkness.

Just a thought

Is there a thought here that moving a beer into a lighter area might promote yeast activity? I generally do the first 2 (or even 1) week of ferment in the dark, then rack at 2 weeks and keep in a much lighter environment for a further week.

The idea of a yeast "wake up" and subsequent fermentation "in the light" would be consistent with my observations.

Any other ideas, guys?
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Old 06-10-2016, 05:55 PM   #10
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I suffered my first stuck brew recently. I'm almost positive it was because I didn't culture up enough yeast from a bottle conditioned bottle of Shepard Neame1698. I fermented in the dark in my brew bag
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