Fermentation seems to have ended... early. What now?

[emsroth]

If you can, move the fermenter to a warmer area in your house. Some yeasts are notorious for stalling with temperature changes.

A batch of Baltic Porter (OG 1.084) made with California Lager yeast started at 60F, worked its way up to 65F, then dropped to 62F. The yeast dropped out and went dormant at 1.030. I had to apply heat to get the yeast up to 67F, and then it fermented out to 1.022.

So swirl and warm if you can. A successive application of temperature is always good practice if you can provide it.

 

[GFHomebrew]

If you can, move the fermenter to a warmer area in your house. Some yeasts are notorious for stalling with temperature changes.

A batch of Baltic Porter (OG 1.084) made with California Lager yeast started at 60F, worked its way up to 65F, then dropped to 62F. The yeast dropped out and went dormant at 1.030. I had to apply heat to get the yeast up to 67F, and then it fermented out to 1.022.

So swirl and warm if you can. A successive application of temperature is always good practice if you can provide it.

Not wrong emsroth part of the joys of this hobby mmm no a major part of this hobby is understanding the mysterious nature of our little microbiological work force. They need a good source of oxygen PH and temperature to work in and as the lazy ones amongst them tire of their farting Co2 you need to warm the environment up to keep them on the job.
It's like some strains of yeast are part of a fair go for beer workers union and will go on strike all of a sudden until you give them the right working conditions .