chef888
Hi every 1 , i joined a few days ago and glad i did i,m a new to all grain brewing having got my self a grainfather ,i have done a few kits to and had good results. So far i have done 4 all grain brews mainly bitters and a pale ale , now here comes my problem 2 weeks ago thought i,d have a go at my very 1st larger S.G 1.054 with a F.G hoping to hit 1.012 nothing to complected 5kg 0f pale malt 265g of carapils , 10gms of northen brewer 15grms hallertau and 15gms of tettnang got my 23 liters of crystal clear wort down to 15c in to my fermentation fridge pitched 2pkts of brewferms larger yeast and waited. with in a day she was a bubbling a long nicely now after nearly 2 weeks of fermentation its seems to have got stuck at 1.022 , i have checked Ti's over 2 days and no movement . Is there anything i can do to get it started again or have i got to call it a day and rack off the beer into a cornie for storing , Pleas help and advise where i have gone wrong and what i can do . thanks to every 1 who as given me a very warm welcome to your wonderful sight . thanks Ivan
Quote 0 0
Pinto
Hi Ivan, 

At this stage of the brew, the fermentation temp isn't as critical, so first off, give it a gentle rousing with a sanitised brew spoon or paddle, and raise the ferment temperature to 18-19 degrees - with luck, it should kick the brew into life again and finish it off.  Drop the temp again once you've reached your target fg and lager from there on. 

If this doesn't work, you may need to repitch.
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
Quote 0 0
Robert

Looked up the attenuation properties of this yeast. The only thing I found says it's 78% so you'd expect the beer to finish at about 1.012 so 1.022 does seem too high. However, the carapils is a Dextrin malt so adds unfermentable sugars to your beer in order to improve mouthfeel. What temperature did you mash at? If you mashed quite high and also used dextrin malt you might have done with fermenting your beer.

I do think the above is unlikely, stuck mashes are problematic sometimes, I suggest give your beer a gentle stir to get the yeast into suspension and see if that makes any difference. If that doesn't work add a bit of sugar solution and try again. remember about using sterile stuff and don't splash, you don't want to introduce oxygen.

Quote 0 0
chef888
hi thanks for the very helpful advise chaps i did a 3 stage fermentation starting at 50c for 30 Min's then 62c for 40mins and then up to 72c for 90 Min's i will get back to you by Sunday and let you all know of any progress ,thanks all Ivan
Quote 0 0
Fermented Culture
Are you using a hydrometer? If yes, are you measuring the sample at 20°C de-carbed?
Quote 1 0
chef888
Hi mate yes to both questions [smile]
Quote 0 0
chef888
hi all up date with my larger on Wednesday gave it a gentle stirring , had a look on Saturday she was down to 1.016 same again on Sunday so i have now got it in a secondary fermenter and largering it at 5c for 6 weeks thanks  for all your kind help . Ivan

[Edited because Auto Correct is a harsh mistress [smile] - Administrator] 
Quote 2 0
Clibit
chef888 wrote:
hi all up date with my larger on Wednesday gave it a genital suturing , had a look on Saturday she was down to 1.016 same again on Sunday so i have now got it in a secondary fermenter and largering it at 5c for 6 weeks thanks  for all your kind help . Ivan


Good news Ivan. 
Quote 0 0
Pinto


Glad to hear it resolved, Ivan [smile] time is the great homebrewers healer.
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
Quote 0 0
Alcoholx
chef888 wrote:
gave it a genital suturing


[ambulance-facebook-emoticon]  [rofl]     thats dedication....   [smile]
Quote 2 0
Clibit
Alcoholx wrote:


[ambulance-facebook-emoticon]  [rofl]     thats dedication....   [smile]


Well it worked! At last, a clinical solution for stuck fermentations! 
Quote 0 0