Stuck Fermentation

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I did a batch of Dortmunder style lager about a month and a half ago. The
primary fermentation went very quickly, and completely stopped after only
about 4 days.  I used Wyeast Danish Lager Yeast. Now, the secondary doesn't
seem to be doing much of anything. It has been fermenting at about 42
degrees. I can't get the gravity to drop below about 1.028, which is far too
high for the style.

So my question is this, should I pitch a new pack of yeast and bring in back
up to primary fermenting temp? Or will that completely wreck the flavor? My
first lager went so smoothly that this wasn't an issue so I am completely
lost.

HELP!!!!!



Re: Stuck Fermentation
Don Hettinga wrote:
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No, just come out from the ice age and bring it to seventy degrees and try
brewing ice house on the next batch

Re: Stuck Fermentation
G_cowboy wrote:
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Um, it's a lager..htta's the right temp range for it.  70s would ruin
it.

    -------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us

Re: Stuck Fermentation
Denny Conn wrote:

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So he could bring it up to 59 before trying to repitch the yeast which, as
mentioned before, is using corn sugar and yeast in a starter.  After
multiplying the little microbes, you pour them into the fermenter.

Re: Stuck Fermentation
G_cowboy wrote:

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Yeah, but corn sugar makes a lousy yeast starter medium...doesn't have
enough nutrients.  Better to use a mid gravity malt base.

    --------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_dot_g_dot_conn_at_ci_dot_eugene_dot_or_dot_us

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