I’m using SS Brew Tech equip (20 gal) and currently have a DIPA in the fermenter going on end of 3 weeks. Temp was near perfect between 68-70, but since stalling, I upped to almost 80 and got some bubbles of it, but stopped again a day later. I’ve shaken/swirled a number of times over the last week+, and measurement still coming out around 1.30 ±2. The taste isn’t terribly sweet, but it’s def sweet. I started out with 54 lbs of grains and mashed for 2 hours while recirculating, used iodine to check attenuation, finally looked good, so went to boil, etc… and beginning few days, the fermentation was going off like crazy, then slowed, then crawled, then stopped. Last time I made this I got a 9.6% beautiful DIPA… this is only my second challenge since starting brewing a few years ago… I’ve very little to no experience with troubled batches… This batch is 16.5gal btw. I was thinking maybe I could split it up by transferring from the fermenter to 3 separate carboys? I just don’t know what else I can do…
Advice, shared experiences, comments, questions all welcome!
If my refractometer read 23ish brix (1.090) at the beginning and 7ish (1.028) at the end, after Terrill calculator it would actually be about 1.006 FG. That much alcohol with that dry of a finish “can” present a perception of sweetness. I submitted an 8% beer once, that had an FG of 1.005, and a grand master judge said “too sweet”. (Saison)
I suspect the “bubbles” when you bumped it to 80 was off gassing of dissolved CO2 and expansion, not new fermentation.