St Peter's IPA stuck?

Discussion in 'Beer Kit Brewing Discussion.' started by kelper, Apr 11, 2019.

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  1. Apr 11, 2019 #1

    kelper

    kelper

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    upload_2019-4-11_18-13-52.png
    My fermentation appears to be stuck. Expected FG is 1.014 or lower. Its been 1.019 for eighteen hours. Can I add some Allinson's Easy Bake yeast? There was only one packet of yeast in the kit but the 'best before' date is Feb 2021. It's only three days in and I'm happy to wait. The 'wort' was about 25C when I added the yeast. The krausen was about two inches at one stage, judging by the 'tide mark'.
     
    Last edited: Apr 11, 2019
  2. Apr 11, 2019 #2

    Covrich

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    I would say you pitched the yeast a little too hot but 3 days is way too early to be asking about a stuck brew let alone adding something
     
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  3. Apr 11, 2019 #3

    kelper

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    I was surprised how hot it ended up as our groundwater is about 6 deg C. But its only made up to 19 litres per instructions. I will just try and be patient. Thanks.
     
  4. Apr 15, 2019 #4

    kelper

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    It's been 7 days now and SG is steady at 1.015. I decided to add a packet of yeast from another Muntons kit. All bubbling stopped on day 6.

    upload_2019-4-15_13-50-46.png
     
  5. Apr 18, 2019 #5

    kelper

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    Here we are on day ten and SG is still falling very slowly. I added some yeast but it does not seem to have made any difference. I must learn to be patient.

    upload_2019-4-18_7-27-20.png
     
  6. Apr 18, 2019 #6

    darrellm

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    I don't think adding extra yeast this late to a stuck brew helps, as most of the fermentables are already used up. If you think about it, people re-use yeast so the yeast already in there is viable.
     
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  7. Apr 18, 2019 #7

    kelper

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    Yup. I keep learning! I'm sure you are spot on. :cheers3:
     
  8. Apr 19, 2019 #8

    kelper

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    The kit instructions say, "Add the hop sachet, then the yeast; cover the fermenter and leave to stand for 4-6 days in a warm place (between 18-20°C, 65-70°F). Fermentation will be complete when bubbles cease to rise (if you use a hydrometer, when the gravity remains constant below 1014°)."

    But my bubbles stopped on day 6. The SG was 1014 for over 24 hours. But following the advice on this forum, it will stay in FV for a good two weeks. It's day 11 now and the SG is flickering between 1013 and 1012 so I expect it to keep falling slowly.

    If anyone's interested, the report and chart are viewable here .

    No CO2 is being produced - the water level in both legs of the airlock is the same.
     
  9. Apr 19, 2019 #9

    darrellm

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    Sounds like it's almost done but give it the full 2 weeks.

    I bottled one of my brews a bit too early, a Belgian Wit whose yeast was a real slow-burned and still going after 3 weeks. I bottled just after 3 weeks but the bottles are very lively, glad they're all in the fridge. Patience is everything in homebrewing, but easier said than done.
     
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  10. Apr 19, 2019 #10

    tiny dragon

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    St Peter's IPA is a very good kit. Very tasty beer that I would do again.
     
  11. Apr 19, 2019 #11

    Slid

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    I expect most have seen this before, but for me, this beats the Mona Lisa hands down (and I think I saw the original in the Louvre on a school trip in about 1973)
    [​IMG]
     

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