heidi.rose
Member
Hey everyone! I’m having an issue with my recent Mild batch and am unsure whether it is a stuck fermentation and unsafe to bottle, a result of bad yeast, or just full of unfermentables due to a brewing error on my part. After almost two weeks in the fermenter I’ve had a steady reading of 1.021 for 3 days. Here are the details:
-this was my first all grain batch and I was ecstatic to have somehow hit my target OG of 1.045. However, I was getting the hang of maintaining a steady temperature and accidentally hit 160 degrees for about 15 minutes, which I know would create a high amount of unfermentable sugar.
-the yeast was behaving oddly. Although it was bubbling vigorously for 2-3 days and letting off a ton of aroma, it barely ever developed krausen. Just one thin ring for about 6 hours. Have not really seen that before.
-I used white labs english ale yeast and pitched at 70 degrees. I accidentally got my fermentation temperature a little lower than I wanted on day 1 - down to about 64, but the yeast should have still been fine. I promptly raised the temperature to 68 where it remained for the rest of fermentation.activity started within 24 hours. When I took my first gravity reading, there were clumps of yeast attached to the side of the fermenter, which I understand to be the result of too cold a fermentation, and the beer is extremely cloudy with yeast. I’m confused as to why this would happen since those temperatures are within the range that the yeast can handle.
Pictures attached. The beer has been sitting at 72 now for three days and the clumps are still there. For what it’s worth the wort sample actually tastes great and I don’t mind the low ABV (it is a mild), but I want to make sure I can bottle without the risk if a bomb.
-this was my first all grain batch and I was ecstatic to have somehow hit my target OG of 1.045. However, I was getting the hang of maintaining a steady temperature and accidentally hit 160 degrees for about 15 minutes, which I know would create a high amount of unfermentable sugar.
-the yeast was behaving oddly. Although it was bubbling vigorously for 2-3 days and letting off a ton of aroma, it barely ever developed krausen. Just one thin ring for about 6 hours. Have not really seen that before.
-I used white labs english ale yeast and pitched at 70 degrees. I accidentally got my fermentation temperature a little lower than I wanted on day 1 - down to about 64, but the yeast should have still been fine. I promptly raised the temperature to 68 where it remained for the rest of fermentation.activity started within 24 hours. When I took my first gravity reading, there were clumps of yeast attached to the side of the fermenter, which I understand to be the result of too cold a fermentation, and the beer is extremely cloudy with yeast. I’m confused as to why this would happen since those temperatures are within the range that the yeast can handle.
Pictures attached. The beer has been sitting at 72 now for three days and the clumps are still there. For what it’s worth the wort sample actually tastes great and I don’t mind the low ABV (it is a mild), but I want to make sure I can bottle without the risk if a bomb.