Stuck fermentation

Discussion in 'General Beer Brewing Discussion' started by Nigel Ford, Dec 12, 2019.

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  1. Dec 12, 2019 #1

    Nigel Ford

    Nigel Ford

    Nigel Ford

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    Hi all, I made a Muntons Connisuer IPA Bitter this Monday night 10/12/ 2019, SG 1.044, I followed the kit to the letter except for adding Muntons Gold Active Brewing Yeast 6grm and added 1kg of Muntons beer enhancer as recommended per instructions. I got a good reaction after 24-36 hours as normal. I've only used 1x 6grms of yeast as above, Now there's no bubbling???? Is it stuck, do I give it a quick stir, add another 6grm of yeast, do I wait, I have a heat pad set at 21c constant, cold break was at 20c. What to do please??
     
    Last edited: Dec 12, 2019
  2. Dec 12, 2019 #2

    terrym

    terrym

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    Since you have effectively doubled up on the yeast it's unlikely to be stuck which used to be a feature of some Muntons kits which came with miserly 6g of yeast. Otherwise as I often say, are you sure the seal on the FV and FV lid is not leaking? It might look OK but it might still be leaking allowing CO2 to bypass the airlock. If its leaking the bubbler usually bubbles early on but as the fermentation progresses the bubble rates slows or stops although the fermentation is still underway albeit slower. But if you want to see bubbles place four strips of cling fim over the FV rim and replace the lid. Alternatively take an SG reading now then another over the weekend. If they are the same and its about 1.020 its stuck. If the second is lower, put the lid on and leave it alone for another four or five days. And if it is stuck try this
    https://www.thehomebrewforum.co.uk/...s-for-dealing-with-stuck-fermentations.74910/
     
  3. Dec 12, 2019 #3

    Nigel Ford

    Nigel Ford

    Nigel Ford

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    I've only used 6grm do I add another 6grm to help it on its way
     
  4. Dec 12, 2019 #4

    terrym

    terrym

    terrym

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    If you look on here particularly when Muntons only supplied a 6g pack with the Wherry kit, some folks ended up with a stuck fermentation, others didn't. So the 'belt and braces' approach, whether you think it's stuck or not, is to add more yeast. However if you do this I suggest you hydrate the yeast before you pitch it, rather than just sprinkling. If you haven't done this before you could do what I do which is to sanitise a jug, then add about 100ml of cooled boiled water at about 25*C, carefully add the yeast, cover with cling film, leave in a warm not hot place for about 10-15 minutes or so, give it a mix with sanitised spoon, then carefully pour the lot it into your beer. And when you have done that I suppose it wouldnt do any harm to give your beer a good rousing with a sanitised spoon without entraining any air.
     
  5. Dec 12, 2019 #5

    Nigel Ford

    Nigel Ford

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    Thank you I'll try that tonight when I get home from work, ill let you know the outcome
     
  6. Dec 13, 2019 #6

    darrellm

    darrellm

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    The only way to know what is going on is to measure the gravity, that will tell you if it's stuck or not. Brews usually stick around 1020 after an initial fermentation and then running out of steam.
     
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