Yeast Not Completing Fermentation

Could you provide a little more information? Such as your recipe, and procedure.

 

Did you pitch the entire starter or decant?

 

Oxygenate or aerate?

 

How did you measure OG? It would seem that you'd have to be getting around 52% efficiency, to have an OG around 1.051 in a 2 gallon batch. Just wondering if you were a bit higher than that. Even if you were higher, your FG should have been lower.

So, yeah, how did you aerate?

What was the reason for the 1L starter? That's a big starter for a 2 gallon batch...especially if you pitched 1L of starter wort.

 

These steps to get this batch to 'finish' requires close attention to cleanliness and sanitation.

1. Rack to a 2ndary.
2. Harvest and wash the yeast.
3. Make a starter.
4. Pitch after decanting the starter 'beer.'
5. Do not aerate teh winter warmer before or after pitching.

A 1.028 isn't a great FG for a winter warmer but it can pass...all else equal; however...a 1.051 OG is way out of kilter. OG for this style should be at least in the upper 90s to the low 100s. What you might could do next time is figger out WTF the OG was so low.

 

What base style do you associate with Winter Warmer? I think of Old Ale. With an Old Ale, 1.051 would be e bit low, but 1.090 would be at the very upper end.

 

Very strange that the yeast did not do it's job! Did you pitch too hot? Get a pack of Nottingham and stir it in gently. Good luck.

 

Your procedure seems sound, so the first thing I would check for would be measuring errors: did you correctly determine OG and current gravity?

If the numbers are correct, it could be that this is one of those instances when the yeast just happened to do something unexpected. I would follow standard procedure for a stalled fermentation: try rousing the yeast, and if that doesn't work consider pitching more yeast.

 

I've heared 'winter warmers' associated with anything in the 'strong ale' category which includes old stock ales and barley wines.