Stuck Fermentation
I think I might have a stuck fermentation on a pale ale. Any tips on getting it restarted? I’ve never had this happen before. My OG was 1.059 and after a day or so I was at 1.032, but it’s been 2 days and I’m still at 1.032. Any ideas?
- 5 Replies
What yeast are you using and what is the temperature you’re fermenting at? Slow fermentation might indicate that the temperature is too low for the yeast. Did you make a starter?
I used US05 dry yeast and didn’t make a starter. I just direct pitched it dry into the wort. I have always done that and haven’t had a problem. Temperature is at 68. I can try to get it a little warmer.
Was it an all grain batch? Your mash temp may be holding back attentuating further. You’ll have less fermentable sugars at higher mash temps.
It was allgrain and I mashed at 154 for 60 minutes. Maybe I should have used a starter…
Don’t panic yet! Starters will definitely help you in the future. They will reduce stress on the yeast and have them awake and hungry! For now, slowly bring the temperature up to about 70, and GENTLY shake the fermenter. After that, give it several hours to show signs of fermentation. If that doesn’t work, you can pitch some additional yeast. Good luck!
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