In the home brewing process, it is possible that during fermentation you might experience what is known as a stuck fermentation. This is when the fermentation stalls, and all of the available sugars have not yet been fully converted to CO2 and alcohol. You do not want to drink your beer at this point, as it is not yet ready. It is also dangerous to ignore this and continue on with the home brewing process, and attempt to bottle your beer. This can lead to a dangerous mess of bottle bombs.
However, this happens from time to time, so there is no need to panic either. There are many reasons that stuck fermentations occur, so here is a look at what causes them, as well as what ways you can remedy a stuck fermentation. First, you have to make sure that you have a stuck fermentation. Do not rely only on visual cues, such as lack of activity in the airlock. The only sure fire way to know is to take a hydrometer reading. If your SG reading doesn't change over three consecutive days, and you are more than 5 points off of your target FG, then you have a stuck fermentation.
One of the most important factors during fermentation is keeping your beer at a constant, proper temperature. The yeast you use will tell you what the optimum temperature range is for your beer. It is important that you keep your beer within this range at a steady temperature without fluctuations. If you fail to do that, then you have a different issue to remedy besides the stuck fermentation. In other words, if the temperature caused you to get stuck, then you need to fix that issue first before attempting to fix the stuck fermentation.
One of the most important lessons for those new to home brewing is to remember to have patience. The fact that your beer is stuck does not mean that it is ruined. In fact, your beer can remain stuck until you figure out how to fix it, and your beer will not suffer any ill effects in the meantime. It is worse to panic and try to fix it without knowing the cause. You could end up doing something unnecessary or detrimental to your beer.
Keep in mind that you have many great resources available to help you solve this, or any other home brewing issue. You can ask local home brewers, visit the LHBS or go online to home brewing forums. Fortunately, there are several ways you can fix this issue.
The first thing to try is to agitate the fermenter--shake or roll it some. You can also try stirring the wort, but use caution not to splash the beer and aerate it. However, a little stirring can rouse the yeast, suspend it and this might be sufficient to get the yeast to restart fermentation. It can also help to raise the temperature a few degrees, and agitate the beer as well over the course of a few days.
Another idea is to add some yeast nutrient to the beer. Take 3 oz of corn or table sugar and add to some boilng water, as well as some yeast nutrient. Cool this mixture down to fermentation temperature and then add to your beer. Take care when pouring this in the beer so that you do not splash it. Hopefully this will be sufficient to jump start your beer.
You can also pitch more yeast. You can simply add dry yeast to the beer, although it might be more effective to first rehydrate the yeast before pitching. An even better method is to use liquid yeast with a starter.
If none of these work, then there are more desperate measures, but these aren't the best options and should only be used if all else fails. Try adding champagne yeast. There is also something called amylase enzyme. Finally, you can try alpha galactosidase, also known by the brand name "Beano", but this will dry out your beer and could affect the final flavor.
If none of these work, then you might be better suited to simply let the beer age and see if time helps. Try to avoid at all costs dumping your beer--that should be the last resort. Often, the mistake new home brewers make is taking action. Sometimes nothing is the best thing you can do. Make sure to take care in how you store your beer. Glass bottles should be avoided because of the risk of bottle bombs. If this is your only option, then be sure to store the bottles out of harms way in case bombs happen.
However, this happens from time to time, so there is no need to panic either. There are many reasons that stuck fermentations occur, so here is a look at what causes them, as well as what ways you can remedy a stuck fermentation. First, you have to make sure that you have a stuck fermentation. Do not rely only on visual cues, such as lack of activity in the airlock. The only sure fire way to know is to take a hydrometer reading. If your SG reading doesn't change over three consecutive days, and you are more than 5 points off of your target FG, then you have a stuck fermentation.
One of the most important factors during fermentation is keeping your beer at a constant, proper temperature. The yeast you use will tell you what the optimum temperature range is for your beer. It is important that you keep your beer within this range at a steady temperature without fluctuations. If you fail to do that, then you have a different issue to remedy besides the stuck fermentation. In other words, if the temperature caused you to get stuck, then you need to fix that issue first before attempting to fix the stuck fermentation.
One of the most important lessons for those new to home brewing is to remember to have patience. The fact that your beer is stuck does not mean that it is ruined. In fact, your beer can remain stuck until you figure out how to fix it, and your beer will not suffer any ill effects in the meantime. It is worse to panic and try to fix it without knowing the cause. You could end up doing something unnecessary or detrimental to your beer.
Keep in mind that you have many great resources available to help you solve this, or any other home brewing issue. You can ask local home brewers, visit the LHBS or go online to home brewing forums. Fortunately, there are several ways you can fix this issue.
The first thing to try is to agitate the fermenter--shake or roll it some. You can also try stirring the wort, but use caution not to splash the beer and aerate it. However, a little stirring can rouse the yeast, suspend it and this might be sufficient to get the yeast to restart fermentation. It can also help to raise the temperature a few degrees, and agitate the beer as well over the course of a few days.
Another idea is to add some yeast nutrient to the beer. Take 3 oz of corn or table sugar and add to some boilng water, as well as some yeast nutrient. Cool this mixture down to fermentation temperature and then add to your beer. Take care when pouring this in the beer so that you do not splash it. Hopefully this will be sufficient to jump start your beer.
You can also pitch more yeast. You can simply add dry yeast to the beer, although it might be more effective to first rehydrate the yeast before pitching. An even better method is to use liquid yeast with a starter.
If none of these work, then there are more desperate measures, but these aren't the best options and should only be used if all else fails. Try adding champagne yeast. There is also something called amylase enzyme. Finally, you can try alpha galactosidase, also known by the brand name "Beano", but this will dry out your beer and could affect the final flavor.
If none of these work, then you might be better suited to simply let the beer age and see if time helps. Try to avoid at all costs dumping your beer--that should be the last resort. Often, the mistake new home brewers make is taking action. Sometimes nothing is the best thing you can do. Make sure to take care in how you store your beer. Glass bottles should be avoided because of the risk of bottle bombs. If this is your only option, then be sure to store the bottles out of harms way in case bombs happen.