Doppelbock stuck at 1.028

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Doppelbock stuck at 1.028

Post by rsandilands » 2 years ago

Brewing a doppelbock with 34/70 yeast.

Initial fermentation took off quickly and was very active. Fermented at 11C and after a week was 65% attenuated to around 1.028 so raised the temperature to 18C for a diacetyl rest.

Note that I'm following the quick lager method here: http://brulosophy.com/methods/lager-method/

Now after 3 days at 18C, the gravity hasn't budged. I'm still at around 1.028 and have tried gently rousing the yeast.

I don't know what to do now. Just leave it? If the yeast have stopped working, then I'm left with a sweet beer? I was hoping to get to 1.020.

Any suggestions appreciated.

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Post by Mad_Scientist » 2 years ago

What volume of beer are you fermenting? Did you run it through mr. malty?


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Post by rsandilands » 2 years ago

10 litres (2.5 gallons roughly) and I actually used 34/70 slurry from a fresh, previous batch of a dunkel.

I did use Mr Malty to give me the amount of slurry to pitch and certainly don't feel I underpitched.


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Post by joshua » 2 years ago

From My Humble Experience, the Good Yeast is Buried UNDER the Dead Yeast.

Unless your in a Hurry, give the Fermenter a Good Swirl or two, and see if the Yeast Starts Working Again,
Honest Officer, I swear to Drunk, I am Not God.

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Post by Mad_Scientist » 2 years ago



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Doppelbock stuck at 1.028

Post by rsandilands » 2 years ago

Thanks MS - will have a look. In the meantime I've swirled the yeast back into suspension.


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Post by joshua » 2 years ago

RSandilands, I do not know where you are located, and If you yeast are Dead, due to Alcohol Levels, AND if you want a Strong Alcohol level in the Doppelbock.

I have had to use a different yeast "After Fermentation" of a Barley-Wine(1.085OG) to get the FG down to 1.006, due to a Stuck Fermentation.

SEE http://www.northernbrewer.com/shop/red- ... agne-yeast

JMHO...
Honest Officer, I swear to Drunk, I am Not God.


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Post by rsandilands » 2 years ago

Thanks joshua.

I'm really tempted to re-pitch some yeast. I really don't want an overly-sweet beer and figure I don't have much to lose by trying to get it lower. At the very least it will be a learning experience.

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Post by Bellybuster » 2 years ago

what temp did you mash at?? without that any guesses are simply guesses. Recipe would help too

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