Young’s American Amber Ale Stuck Fermentation

Discussion in 'Beer Kit Brewing Discussion.' started by Vizen2, May 26, 2019.

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  1. May 26, 2019 #1

    Vizen2

    Vizen2

    Vizen2

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    Hi all

    After some advice from the pool of knowledge here.

    I have the above in primary fermentation, after 10 days it’s stuck at 1.022SG. When I made the kit I replaced the brewing sugar with 1.4kg if amber LME, 2 questions:

    1. I’m guessing it’s stuck because the yeast has been unable to convert all the sugars, I’ve given it a good stir but still no moment?

    2. I was looking to add additional yeast with a hope to finish off the fermentation, the problem is I’m away from home for the next 5-6 weeks with work, would it be OK to leave in the fermentation bucket for this long before bottling?

    Thanks all
     
  2. May 26, 2019 #2

    Clint

    Clint

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    What temp you got it at?
     
  3. May 26, 2019 #3

    Vizen2

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    I had it at 23C, OSG 1.051
     
  4. May 26, 2019 #4

    Clint

    Clint

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    Hmm a bit hot really...I was going to suggest putting it up a bit!! It could take a good few hours to get going again and it won't necessarily start bubbling...I'd check the gravity again tomorrow.
    As for leaving it...I've done a month on a couple of the Young's kits as they do seem to slow right down towards the end. If you leave it properly sealed and use a blow off tube with plenty of liquid in the bottle it should be ok.. hopefully!! A standard airlock could evaporate if left that long.
     
  5. May 26, 2019 #5

    Vizen2

    Vizen2

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    Thanks Clint, do you think I should pitch extra yeast, then leave it?
     
  6. May 26, 2019 #6

    Clint

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    It might restart...test again tomorrow. What amount of malt was in the kit...3kg? As for adding more yeast..iirc the Young's comes with 11g so it should have done the biz. I have added extra but only to the Wherry kit....and it did finish it...with a good stir and a couple of degrees temp increase.
     
  7. May 26, 2019 #7

    Vizen2

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    Cheers, I’ll test again tomorrow, if no movement I’ll add extra yeast, take your advice on the blow off tube, hadn’t thought of that, and keep my fingers crossed until I get back
     
  8. May 26, 2019 #8

    Clint

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    Crunching your numbers your 4.4kg of "amber" malt gives 1.056 og ,1.011 fg ,5.94% using US 05 yeast so it does need to come down but giving my past history with Youngs kits I wouldn't have tested until two weeks was up,tested again at 3 and then at 4.
    Leave it I'd say!
     
  9. May 26, 2019 #9

    Vizen2

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    It’ll be 2 weeks on Tuesday, I’ve just whacked it up to 25C, I’ll check again tiuesday
     

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