Hi all so I'm into my 3rd batch of beer. The first 2 came out great. The 3rd batch I've made is a nut brown ale. The OG ended up being 1.054. The FG is supposed to be around 1.012. The directions said to ferment in the primary fermenter for 3 to 7 days then bottle. After a week I checked the gravity and only got a 1.036. The airlock has no bubbles in it. Any recommendations would be great to help me reach my final gravity.
Any details on the recipe and what kind and how much yeast you pitched? If you can increase the temp and check in a few days. The final points can take longer than 7 days. Even though you are pretty far off from a final points I would wait at least a few days and check the gravity again to confirm the fermentation is done. No air lock activity doesn't mean it's still not fermenting. There was a very similar thread just posted a few days ago. I recommend reading though that. http://www.beeradvocate.com/community/threads/fg-issue.327316/#post-4001841
Recipe instructions that give calendar days as a means of measurement for completion of fermentation are only a guide. If your fermenter is in an area where the ambient temp is under 70 degrees, I suggest moving it to where the temp is 72-73. It also wouldn't hurt to rouse the yeast with some gentle rocking of the fermentor to get those little critters working again in case they're at the bottom taking a siesta.
True brew nut brown ale Hopped Light Malt Extract (1 can) Light Dried Malt Extract (1 lb) Amber Dried Malt Extract (1 lb) Special Dark Brown Sugar (1 lb) Small Muslin Bag Grains: Chocolate, Dark Crystal & Roasted Barley Hop Pellets (1 oz) Ale Yeast (1 pack) Priming Sugar (5 oz) Bottle Caps Easy To Read Instructions
Also I didn't use the yeast packet that came with the beer. I wanted to try my hand at a yeast starter and used Wyeast 3724. And made a 1 liter starter
From the Wyeast website: YEAST STRAIN: 3724 | Belgian Saison™ Back to Yeast Strain List This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation. Origin: Flocculation: Low Attenuation: 76-80% Temperature Range: 70-95F, 21-35C Alcohol Tolerance: 12% ABV Styles: Saison If you search this Forum for "3724 stalling" you can see how others dealt with the problem. Any special reason you used a Saison yeast for a Brown Ale?
If you indeed used Wyeast 3724 you need to exercise a lot of patience. It could take over a month to complete primary fermentation. Also, a yeast starter size of 1 liter (with no stir plate) is too small to obtain optimum yeast propagation. For your next yeast starter, make it 2 liters. Cheers!
I used the yeast cause it was available at the time of need. Also I'm a beginner. And I did use a stir plate when I made the starter
I currently have a saison in the works that uses 3724. It has been fermenting for 6.5 weeks and still hasn't reached a stable final gravity. This is normal. It is also normal for it to stall out in the 1.03-something range, only to start back up again. This strain LOVES to ferment hot (80+), so I would recommend that you try to ramp up the temperature and then wait patiently. The dark saison that will result from this should be delicious.
It likely is a yeast, temperature thing. I don't think you need to have very high temps with this, but the lower the temp, the more patience is required. Also, did you measure the starting gravity? ANd if so, was the wort well mixed when you measured it (a common newbie mistake common in extract brewing is to measure initial gravity of a poorly mixed sample).
