I brewed an extract kit from Midwest, Happy Holiday Ale ( http://www.midwestsupplies.com/happy-holiday-ale-kit.html ), three weeks ago. I used a Wyeast smack pack: Thames Valley 1275 ( http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=138 ). Temp. has been consistently around 69-70 F. The target OG is listed at: 1.062-1.066 and FG: 1.012 - 1.018. My OG on 9/13 was 1.072 , so a bit higher than target SG on 9/22 was 1.028 SG today was 1.026 , so it seems as though it's probably done. So, Apparent Attenuation is 62% , while it should be in the 72-76% range. Would you consider this a "stuck fermentation"? What would you do in this scenario? I have a packet of dry yeast (Safale Ale S-04 Whitbread Strain) , would adding this maybe help? Hurt ? affect the taste negatively? I tasted the sample I just took and it wasn't too bad. But I'm worried it could be too sweet. I'm still a noob (this is my 5th batch), so not sure what to do in this scenario and would appreciate any input. Thanks
If you want it dryer drop in the S04...there could be many reasons that beer didn't attenuate all the way.
My last beer that I brewed had a gravity reading about 10 points above expected FG and the results were the same after two readings, so I decided to bottle it. But when I moved the carboy just 30 feet over to my basement laundry sink to begin the bottling process I noticed bubbles had started in the airlock. I had moved the carboy with minimal shaking to avoid disturbing the sediment, so I can't recommend that you shake your fermentation vessel to mimic my result, but you might just move it a little bit to disturb the beer to see if anything happens.
Good point. I was just making a guess that since it only moved down 2 points in 12 days that it was probably done, but based on your comment, this was probably not a good one. I will wait another week to see where it's at. Thanks
69ish F for three weeks? I'd say that yeast has done all it's going to do and I'd pitch the S04. Good luck!
I'd only wait 2-3 days at this point. In the meantime, it wouldn't hurt to swirl the beer very gently. You may rouse the yeast if the fermentation was indeed stuck.
