Stuck Beer Fermentation Full Guide For HomeBrewers

[@snorresrstrnen9391]

Had this happen with my university brewing collaboration during the week. We had brewed a Belgian Trippel two weeks ago, and because of plans I had to leave the brew day early (during the boil). The others had forgotten to add the yeast nutrients... The OG was 1.087 and after 10 days it had stopped fermenting and the PH had also stabilized. The SG was 1.018 (and the beer was way too sweet to be served). We opted to repitch the beer with some Voss Kveik. And today the beer is measuring 1.005 and PH has also dropped. Beer tastes good and all is well.

[@DavidHeathHomebrew]

Great to hear that it got solved 🍻🍻🍻

[@A2an]

Yeah, we'll try that, stuck fermentation it is. Thanks for the input David 🙂👍

[@DavidHeathHomebrew]

Cheers 🍻🍻🍻

[@DanWA]

I only brew Gluten free as it is all I can drink (sadly), purchased a wort kit then never fermented below 1.025 even with nutrient added prior to the fermenter and a us-05 after it had stalled for 4 days. Ended up enjoying the sweet almost chocolate flavor of the Ale and now trying to recreate it. Sometimes happy accidents happen.

[@DavidHeathHomebrew]

Yes, the invention of stout was also a happy accident. It is always keeping hold of accident beer and you never know whats coming! Enjoy 🍻🍻🍻

[@barbecuebob1836]

I am going to take credit for this video. LOL. Thanks David for the help!!

[@DavidHeathHomebrew]

Most videos started with a request 🍻🍻🍻

[@davidmorgan4284]

My stuck beer fermentation, seems to be not being able to brew at all. I had to leave my brewing stuff in Colorado, to take care of mom, in AZ. 😞

[@DavidHeathHomebrew]

Family first is good 🍻🍻

[@markbarber7839]

Timely !

[@DavidHeathHomebrew]

Great to hear 🍻🍻🍻

[@paulschroeter4987]

i believe i just had my own very first stuck fermentation. i recently did a oktoberfest bier which was to be 6 percent abv. i got 5.2 percent. man grove jacks m54. is what i used. i racked to secondary and i checked my brew bucket i noticed i had a pile of yeast cake right in the middle

[@DavidHeathHomebrew]

Its possible sadly , yes.

[@paulschroeter4987]

@@DavidHeathHomebrew it still turned out to be very nice.

[@DavidHeathHomebrew]

@paulschroeter4987 great to hear Paul 🍻🍻🍻

[@paulschroeter4987]

@@DavidHeathHomebrew thank you. i used tettnang, hallertau, and styrian golding

[@DavidHeathHomebrew]

Very nice 🍻🍻🍻

[@petyaur]

Boiled and cooled means boiled and cooled sealed, of course :) Adding it means spinjitzu adding it asap with shortest oxygen contact possible (tiny funnel to airlock hole: spin out, funnel in, stuff in, funnel out, airlock in) (Oh, funnel is sanitized with boiling water, it needs to be dry since some seconds when you use it for some seconds)

[@DavidHeathHomebrew]

I would suggest that but not through concern of oxygen, more about potential contaminates. When adding by all means open the fermenter and pour it in. Oxygen is an important addition for yeast during fermentation, it becomes the enemy after though.

[@Stormyinc_]

If the spunding valve rises in pressure, could I still have stuck fermentation or is it the rapt pill that is stuck?

[@DavidHeathHomebrew]

I find it unlikely but always check with a regular hydrometer and trial jar. Floating hydrometers are useful for seeing trends but cannot be 100% relied on.

[@ИгорьЧерняков-щ3с]

Helo, David! Thank you for video. I often faced with the problem. Some kinds of yeast, if tell more exactly Mangrove Jack M10, M15, M47, M84 and any other begin fermentation, but in week stop with relativly higher final gravity, that doesn't change a few days. After bottling a beer, after week and may be more it seems the fermentation renews. As beer was bottled with more higher gravity, carbonisation would be much more stronger, even sometimes it leads to explotion of bottles! What's the case of this issue and what to do with this problem?

[@DavidHeathHomebrew]

Some yeast takes longer to fully ferment than others and the final stages can slow greatly. To avoid this allow for a longer fermentation period to be sure. Giving 14- 21 days will do no harm, just good 🍻🍻🍻

[@李白-u4e]

Hello David, I am a homebrewing enthusiast from China. Your videos have been a great source of inspiration for me, and I am very grateful for your dedication to the heritage and development of beer culture. I am planning to translate your videos into Chinese and share them on Chinese video platforms to allow more enthusiasts to learn and benefit from them. In doing so, I will definitely clearly mark the original author and source of the videos to ensure that your intellectual property rights are respected and protected. May I have your permission to proceed with this plan? Looking forward to your reply, thank you!

[@DavidHeathHomebrew]

Hi and thank you for your request, I am flattered. However, In the past I have agreed to such things but it has just caused me a lot of trouble from KZbin sending me lots of warnings and communications as well as other users. So for these reasons that I regretfully ask that you do not do this.

[@jackbirth7087]

Hi, Dose k14 kveik I can not get it to activate no bubbles with it being Multi strain dose it take longer to activate?. 10g tryed to beers I lost the first one and I had to add voss to the Second one to save it can you help what is going wrong it is raw ale it has nutrients from 8kg malt and is pasteurised for 1 hour at 74 Celsius. I have not change any think but from using Single strain 11g voss. Every Batch with voss has fermented and done 10 batches all drinkable your help is needed to make excellent ale again. Jack,

[@DavidHeathHomebrew]

Hi Jack, sounds like that sachet has been compromised. Kveik is usually super fast.

[@richardwilkinson77]

0:40 pH levels dropping? Did I hear that right?

[@DavidHeathHomebrew]

Yes, that is correct. During fermentation, the pH of the wort drops greatly. In the first 24 hours, the pH will drop at least 1 point usually.