Fermentation stopped at 1.025

[matijadamis]

Hello,
My fermentation stopped on day 7 at 1,025. OG was 1,055.
FG should be around 1.010. What to do?
Fermentation took place at around 19 degrees Celsius. In the meantime, it dropped to 14 degrees Celsius. Now I'm back to around 18 degrees Celsius.
Any suggestions?

 

[dmtaylor]

We can help you better if you tell us:

1) Are you measuring with a hydrometer or a refractometer?
2) What yeast did you use?
3) What's your recipe?

In approximately that order of significance.

Refractometers don't read accurately when alcohol is present. Fortunately there is a good conversion calculator on this site.

Yeast strains vary broadly in their ability to ferment sugars.

Extracts are often not very fermentable, and some recipes just plain suck. Also could be other things going on with the recipe including excessive crystal malts, high mash temperatures, etc.

Welcome to the forum!

 

[Minbari]

What temp did you mash at? Fermentability is something that is often overlooked and it will cause early finish.

 

[dmtaylor]

What temp did you mash at? Fermentability is something that is often overlooked and it will cause early finish.

I would not assume that a beginner mashed...

 

[Zambi]

I

I would not assume that a beginner mashed...

I did
From the first brew on.

I think potentially SG measurement by refractometer....

 

[Minbari]

I

I did
From the first brew on.

I think potentially SG measurement by refractometer....

Me too, have always done all grain

 

[dmtaylor]

I

I did
From the first brew on.

I think potentially SG measurement by refractometer....

I figured I would get a little flak for that statement. Oh well.

Could be refractometer. Could be the poor fermentability of some extracts (that's my going theory).

Hey @matijadamis, can you give us any more details??

 

[Daniel Parshley]

We can help you better if you tell us:

1) Are you measuring with a hydrometer or a refractometer?
2) What yeast did you use?
3) What's your recipe?

In approximately that order of significance.

Refractometers don't read accurately when alcohol is present. Fortunately there is a good conversion calculator on this site.

Yeast strains vary broadly in their ability to ferment sugars.

Extracts are often not very fermentable, and some recipes just plain suck. Also could be other things going on with the recipe including excessive crystal malts, high mash temperatures, etc.

Welcome to the forum!

Pretty much what was running through my head. Lots of reasons for this result, and not all mean the brew was a fail batch. When in doubt, bottle and wait (Okay, keg and wait for those that do not bottle).

 

[Craigerrr]

If the OP ever comes back, maybe we will get more details, and be able to help

 

[Sandy Feet]

Coming back, being polite, asking questions to further one's goal, or simply not trying to wreck me with one's fart car is quite a lot to ask for these days LOL.

 

[dmtaylor]