Potential Stuck Fermentation with Molasses

Discussion in 'General Brewing Discussions' started by Beer_Pirate, Aug 16, 2017.

  1. Beer_Pirate

    Beer_Pirate Active Member

    Joined:
    Aug 14, 2017
    Messages:
    232
    Likes Received:
    131
    Trophy Points:
    43
    Occupation:
    Biomanufacturing Specialist
    I am brewing a pumpkin ale for my wife, and as it is a new recipe, I checked the gravity a little earlier than I normally would have. The OG was 1.058 and I pitched a pack of US 05 on top when the wort hit 78 F. I then cooled it to 68 F and fermentation took off! Now, 4 days later, airlock bubbling has stopped and it's reading about 1.024. The BF calculator was estimating an FG of 1.010. The recipe is as follows:

    Steeping:
    0.5 lb Caramel 60
    0.5 lb Roasted Barley
    1 lb Vienna Malt

    Boil: (60 min)
    6 lb Extra Light DME
    0.5 lb molasses
    0.5 lb brown sugar
    3 lb pumpkin

    Hops:
    1 oz Nugget, 14.1 % AA (60 min)
    1 oz Nugget, 14.1 % AA (30 min)

    Whirlfloc tablet at 45 min

    I know that extracts can lower expected FG at times, but this seems way off. If it makes a difference, I added the pumpkin into the fermentables section with a PPG of 1 (just based on checking online). Am I just being impatient or do I have a stuck fermentation?
     
  2. chub1

    chub1 Active Member

    Joined:
    Aug 17, 2015
    Messages:
    398
    Likes Received:
    137
    Trophy Points:
    43
    Gender:
    Male
    Occupation:
    retired
    #2 chub1, Aug 16, 2017
    Last edited: Aug 16, 2017
    I am no expert but give it more time.don't rely on an airlock to tell you anything.I rarely get any airlock activity as lids often allow gases to escape.
     
    Trialben likes this.
  3. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,400
    Likes Received:
    6,641
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Ditto that: Rely on your hydrometer (or refractometer) to tell you if fermentation is done. Four days seems a little soon for fermentation to be over but that's yeast and temperature dependent. Check your gravity. If it's at or near 1.01, you're likely done. Then check it again. If there's no change, you're definitely done (or stuck, if it's still up at around 1.024).

    By the way, if all you're doing is checking to see if fermentation's done, you can use the refractometer without correction: All you're looking for is a change (or none) from one day to the next.
     
  4. chub1

    chub1 Active Member

    Joined:
    Aug 17, 2015
    Messages:
    398
    Likes Received:
    137
    Trophy Points:
    43
    Gender:
    Male
    Occupation:
    retired
    #4 chub1, Aug 16, 2017
    Last edited: Aug 16, 2017
    Just one other thing,Should Vienna be mashed and not steeped?
    Having said that i have steeped munich and it's been fine so perhaps you can!!!
     
    Beer_Pirate likes this.
  5. Mase

    Mase Well-Known Member

    Joined:
    Mar 16, 2017
    Messages:
    1,772
    Likes Received:
    2,116
    Trophy Points:
    113
    Gender:
    Male
    With only a dozen batches under my belt, I am in no means experienced enough to tell you what to do. However, since primary fermentation is nearing the end, maybe bump up the temp a degree or two. We've never had a stuck fermentation, or at least the symptoms of a potential stuck fermentation, but raising the temp a degree or two, might wake up the yeast so they can finish their job. If nothing else, its a low risk option to wake them up.
     
    Trialben and Beer_Pirate like this.
  6. Beer_Pirate

    Beer_Pirate Active Member

    Joined:
    Aug 14, 2017
    Messages:
    232
    Likes Received:
    131
    Trophy Points:
    43
    Occupation:
    Biomanufacturing Specialist
    Thanks for the feedback! In regards to the steeping grains, I actually did more of a mini mash using a grain bag. I heated my water and added the steeping grains in a bag and held it at 152 F for 60 min before starting the boil. I also rinsed the grain bag with 165 F water as I drained it.
     
    chub1 likes this.
  7. jmcnamara

    jmcnamara Well-Known Member

    Joined:
    Aug 29, 2012
    Messages:
    2,457
    Likes Received:
    1,947
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Rosedale, MD
    Imo, it should be mashed, no sense letting all that diastatic power go to waste. You're still going to get something out of a steep (like you said with the munich), but you might as well use victory, biscuit or another specialty malt that is similar to Vienna. Munich has a pretty distinct taste to me, and I can't think of other malts that may be able to sub (not that there aren't any)
     
    chub1 likes this.
  8. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,400
    Likes Received:
    6,641
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Vienna does need to be mashed. Ditto JCM's statement on Munich - it can't be replaced. Munich can be steeped but it's better mashed.
     
    chub1 likes this.
  9. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,440
    Likes Received:
    9,510
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    #9 Trialben, Aug 18, 2017
    Last edited: Aug 18, 2017
    I.just had a stout fermented with wlp090 usually hit 81% attenuation but this brew hit 71%. fg @1.018 depends on a lot of things i mashed high so i think dextrins... im glad its sweet not dry for thus brew too.

    Also lots of caramel malts used so these dont fully ferment as well.

    Good luck with it.
     
    Beer_Pirate likes this.
  10. Beer_Pirate

    Beer_Pirate Active Member

    Joined:
    Aug 14, 2017
    Messages:
    232
    Likes Received:
    131
    Trophy Points:
    43
    Occupation:
    Biomanufacturing Specialist
    Thanks for all the tips everyone! I was just being impatient. The beer has now stabilized at 1.011.
     
    Trialben likes this.
  11. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,440
    Likes Received:
    9,510
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Supply running low eh?:)
     
  12. Beer_Pirate

    Beer_Pirate Active Member

    Joined:
    Aug 14, 2017
    Messages:
    232
    Likes Received:
    131
    Trophy Points:
    43
    Occupation:
    Biomanufacturing Specialist
    Unfortunately! Hopefully I can make it last these last two weeks before my pale ale is conditioned and ready!
     
    Trialben likes this.

Share This Page

arrow_white