White IPA - Fermentation Stalled?

Discussion in 'General Brewing Discussions' started by Edinbrewer, May 8, 2019.

  1. Edinbrewer

    Edinbrewer New Member

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    Hi,

    I’m a relative novice to brewing but wanted to try something slightly more challenging. I used 4kg of Pale Malt and 2kg of Wheat to try and make something approaching a White IPA. I used a liquid yeast from White Labs - Belgian Wit Yeast. Fermentation was normal and steadily gurgled away (almost constantly) for 24 hrs or more - then STOPPED. Foam has disappeared from the top and it appears to have stalled? Is this normal for a wheat beer? I have tried gently swirling/agitating the bucket to help it along but so far to no avail....
    Can anyone help me or just give me some advice?

    Cheers, Murray
     
  2. Hogarthe

    Hogarthe Well-Known Member

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    Have you taken gravity readings? It may just be done quickly.
     
  3. Edinbrewer

    Edinbrewer New Member

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    I did take a reading yesterday and it has certainly 'motored along from OG' ~ I didn't think it would be Finished already!? I'll take another and check. Can it REALLY be Finished fermenting after 2 days? Maybe the White Labs Yeast is just very efficient?
     
  4. Trialben

    Trialben Well-Known Member

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    What was you OG and FG Readings and yeast used this will help.
     
  5. Nosybear

    Nosybear Well-Known Member

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    Always gravitate toward the easiest explanation and in this case, the easiest explanation is that the fermentation is done. Check it with either a refractometer or hydrometer and if it no longer changes gravity, it's done.
     
  6. Edinbrewer

    Edinbrewer New Member

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    Great. Thanks. I'll take a hydrometer reading tomorrow. It's late here now, I'm off to bed.... Appreciate the feedback and I'll let you know.

    Cheers
     
  7. Edinbrewer

    Edinbrewer New Member

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    White Labs Belgian Wit Yeast. (Liquid)
     
  8. J A

    J A Well-Known Member

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    Depending on temp, it could easily be done fermenting a low-gravity beer. What may very well happen is that it'll get most of the way done and then tick down a few more degrees over a little more time. It's not "stalled" unless your measured gravity is much higher than the anticipated FG. Belgian yeasts are pretty notorious for stalling and re-starting after a week or more.
     
  9. Edinbrewer

    Edinbrewer New Member

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    Excellent. I did not know that about Belgian yeasts. It has slowed significantly and is, as you say just ticking along. FG around 1010 already. Cheers
     
  10. Edinbrewer

    Edinbrewer New Member

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    1057 OG
    1010 FG at the moment
     
  11. Edinbrewer

    Edinbrewer New Member

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    1057 OG
    1010 FG at the moment
     
  12. Edinbrewer

    Edinbrewer New Member

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    White Labs Belgian Wit Yeast
    1057 OG
    1010 FG at the moment
     
  13. Mark Farrall

    Mark Farrall Well-Known Member

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    I'd be happy with that FG with that yeast. Check again in a couple of days and if it's the same it's ready for packaging.
     
  14. J A

    J A Well-Known Member

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    #14 J A, May 10, 2019
    Last edited: May 10, 2019
    It's not stalled, it's just fast. The Wit yeast I use doesn't tend to re-start but some of the strains might do so. I suspect that you've got a finished beer. If you let it sit for 2 weeks at room temp it might go lower but chances are, it won't move from where it is.
     
  15. Hogarthe

    Hogarthe Well-Known Member

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    1.010 sounds done or just about. Some yeasts are super fast sometimes. I used Muntons dry yeast once and it finished in 1 day. I never even saw the krausen. But the gravity had dropped to where it should have.
     

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