Stalled pressure Fermentation

[Simonpyman]

So i think the fermentation has stalled (in the last 2 days it went from 1.020 to 1.019 and finally is now at 1.018). I have tried jostling the keg and that seemed to help. This is the same brew as in my earlier post. According to spunding valve the pressure is ~10 psi and will sometimes increase ( i thought that you set the pressure level and its supposed to stay at the level unless you turn the valve clockwise or counter-clockwise).

SG is 1.042 (by hydrometer) and Tilt SG was 1.038. Expected FG is 1.014 (1.010 as measured by tilt?). The tilt does do a weird thing where it displays the temperature as 32 F sometimes and then corrects to 66/67.

I am concerned that my mash temp was too high (157/158) as i set my water temp for 163 before adding grains and that created too much non-fermentable sugars. I also didn't have yeast nutrient which i have added to all my previous brews.

At this point should i raise the temp above the recommended range (66-68)? I want to pull a sample to take a hydrometer reading but If i tap from the keg wont i also pull yeast out since i have a floating dip tube?

yeast is WLP-0002 https://www.whitelabs.com/yeast-sin...wYge4crkI9dtkOYaXWK-71_rjgiZ_a38rq5W9rlbSPVgV

 

[Josh Hughes]

You need to ferment at a higher temperature once you get part of the way through. Higher pressure needs higher temp. If you ferment at the normal temperature once under pressure you can have issues.

 

[Josh Hughes]

So yes you should already be hotter. After a day or two at most with that yeast need to let it rise to room temp

 

[HighVoltageMan!]

English ale strains do not do well under pressure, at least in my experience. I have only fermented a couple of ales under pressure only to have them to under attenuate. Not all strains and for that matter, styles do well under pressure.

The PRV is a mechanical device and unless it’s a high end commercial quality, the pressure will move slightly during the fermentation.

If it were my beer, I would actually turn the pressure up in an attempt to spund (naturally carbonate the beer) and see how high it gets. It’s basically free co2, unless you are bottle conditioning, then turn the pressure down. A pressure of 25psi is not uncommon at 68F to get the beer mostly carbonated.

Really, lagers should be the only beers that are fermented under pressure. The pressure traps co2 into solution and causes the yeast to produce fewer esters and higher alcohols. This is great for a clean lager, but English beers are known to have a lot of yeast derived flavors, so the pressure is working against you in this case. Belgian beers are the same, lower pressures give more esters.

Your beer will likely be fine. That yeast is well known for a mild sweetness to the beer, which makes the malt stand out. As far as the mash temperature, it’s not uncommon to mash high for lower gravity beers to increase malt flavor. Typical mash temperatures for most common beers are between 150-152F. When I brew a lager, I mash at 145F for 90 minutes to get the beer as dry as I can.

Don’t be discouraged, brewing beer can be a complicated beast, so if doesn’t turn perfect this time, next time you will get closer.

 

[Josh Hughes]

That yeast never finishes low for me under pressure. With ales I leave the spund wide open until I get about 10 points left then close it. Or I cover with foil for the first day.

 

[Sandy Feet]

That yeast isn't designed to finish low under pressure or not. It attenuates at less than 70%. That is why it is good for an ESB. It leaves a malty finish so you can hop it up just a little. Do not expect that yeast to drop very low at all under any circumstance. 157 is high. I mashed around 154 when I made my ESB. You can try bumping it up for a couple of days. Don't go too crazy with it though. I tried to get close to 1.060OG so I could get something in the 5s when I used that yeast.

 

[Donoroto]

Don’t believe the FG from the Tilt too much. Krausen affects that.

 

[Simonpyman]

The gravity isn’t changing (fluctuating between 1.018 and 1.019). Temp is now at room temp (70 F). I can see the pressure has increased on the spunding valve and can smell the aroma in the kegerator and it’s pleasant. Guess ill wait a couple of days and transfer to serving keg and take a gravity reading via hydrometer.

 

[Craigerrr]

Looks like you just pitched yeast a week ago, I would probably give it more time along with the other advice offered.

 

[Simonpyman]

Looks like you just pitched yeast a week ago, I would probably give it more time along with the other advice offered.

I am thinking i may transfer to the serving keg on Sunday. Hopefully my tilt is off and the hydrometer confirms it (and the beer is drinkable)

 

[Craigerrr]

I am thinking i may transfer to the serving keg on Sunday. Hopefully my tilt is off and the hydrometer confirms it (and the beer is drinkable)

Any update on this one @Simonpyman

 

[Simonpyman]

Any update on this one @Simonpyman

I transferred to the serving keg yesterday. Tastes ok, gravity didn’t go any lower than 1.017

 

[LloydGM]

You need to ferment at a higher temperature once you get part of the way through. Higher pressure needs higher temp. If you ferment at the normal temperature once under pressure you can have issues.

Ditto, pressure allows for higher temps. I use SafAle S-04 for several ales and my porters, all at room temp. I also brew a lot of Marzen at room temp using SafLager W-34/70, again never any issues. I also use yeast starters, doubles for heavier brews.