# Stuck Fermentation **URL:** \ **Category:** Ingredients\ **Created:** [July 14, 2017, 2:28am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894 "2017-07-14T02:28:34Z")\ **Posts on this page:** 10\ **Page:** 1
**Author:** ![Pelican\_Brewer](https://avatars.discourse-cdn.com/v4/letter/p/71e660/32.png) [@Pelican\_Brewer](https://forum.homebrewersassociation.org/u/Pelican_Brewer)\ **Post date:** [July 14, 2017, 2:28am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/1 "2017-07-14T02:28:34Z")
Brewed a Belgian Dubel on June 22 and pitched 1 pouch of Wyeast 1214 with 1.080 OG (I know 1 pouch was not enough, my mistake) everything was going fine and 4 or 5 days later fermentation shutdown. Took a gravity reading and it stalled at 1.040. Went to LHBS, no wy1214, but they had wy1762, so I added that and no activity. Tried to oxygenate again with air pump and added Safbrew S-33 and no activity. All the while gravity is still at 1.040. Out of desperation I ordered an oxygen regular and bottle of oxygen etc. Gave it a good 45 seconds of oxygen and pitched another wy1214 last night and still no activity. All appropriate sanitation procedures followed and no infection present as far as I can tell. I have it in a 6.5 gallon glass carboy and maintaining about 68 to 70 degrees. Not sure what to do next. Is it a lost batch? Any Ideas how to get fermentation going again? ---
**Author:** ![skatz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/skatz/32/6982_2.png) [@skatz](https://forum.homebrewersassociation.org/u/skatz)\ **Post date:** [July 14, 2017, 3:22am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/2 "2017-07-14T03:22:44Z")
Recipe? Bad news, that beer is likely toast. All that oxygen so late was a bad move. Sorry. ---
**Author:** ![flars](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/flars/32/10286_2.png) [@flars](https://forum.homebrewersassociation.org/u/flars)\ **Post date:** [July 14, 2017, 5:30am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/3 "2017-07-14T05:30:04Z")
Did you use a refractometer or hydrometer for specific gravity? ---
**Author:** ![Pelican\_Brewer](https://avatars.discourse-cdn.com/v4/letter/p/71e660/32.png) [@Pelican\_Brewer](https://forum.homebrewersassociation.org/u/Pelican_Brewer)\ **Post date:** [July 14, 2017, 1:12pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/4 "2017-07-14T13:12:32Z")
Used a hydrometer for readings, I have taken four and all have been 1.040. This one may go down as a learning experience. Any other advice would be appreciated. ---
**Author:** ![Pelican\_Brewer](https://avatars.discourse-cdn.com/v4/letter/p/71e660/32.png) [@Pelican\_Brewer](https://forum.homebrewersassociation.org/u/Pelican_Brewer)\ **Post date:** [July 14, 2017, 1:20pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/5 "2017-07-14T13:20:17Z")
Here’s the recipe, I know this is not traditional, but LHBS didn’t have exactly what I wanted so I punted. This is what led me to buy a grain mill. We have a great LHBS but they can’t carry everything and sometimes i don’t plan ahead enough. 5.50 gal              Missoula Montana                        Water        1        -            1.10 tbsp            PH 5.2 Stabilizer (Mash 60.0 mins)      Water Agent  2        -            12 lbs                Pale Malt, Maris Otter (3.0 SRM)        Grain        3        76.2 %        1 lbs 8.0 oz          Acid Malt (3.0 SRM)                      Grain        4        9.5 %        1 lbs                Caramel/Crystal Malt - 80L (75.0 SRM)    Grain        5        6.3 %        8.0 oz                Cara-Pils/Dextrine (2.0 SRM)            Grain        6        3.2 %        4.0 oz                Chocolate Malt (350.0 SRM)              Grain        7        1.6 %        8.0 oz                Candi Sugar, Dark (275.0 SRM)            Sugar        8        3.2 %        0.75 oz              Goldings, B.C. [5.10 %] - Boil 60.0 min  Hop          9        10.5 IBUs    0.50 oz              Goldings, B.C. [5.10 %] - Boil 30.0 min  Hop          10      5.4 IBUs      0.28 tsp              Irish Moss (Boil 10.0 mins)              Fining        11      -            0.50 oz              Willamette [5.60 %] - Boil 10.0 min      Hop          12      2.8 IBUs Any thoughts on the recipe? ---
**Author:** ![jrdunne](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jrdunne/32/4550_2.png) [@jrdunne](https://forum.homebrewersassociation.org/u/jrdunne)\ **Post date:** [July 14, 2017, 4:08pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/6 "2017-07-14T16:08:03Z")
Pull a sample and do a FFT to see what happens.  It is helpful. If there’s further to ferment based on the FFT, rouse the yeast.  Warm it up.  Give it some time. ---
**Author:** ![skatz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/skatz/32/6982_2.png) [@skatz](https://forum.homebrewersassociation.org/u/skatz)\ **Post date:** [July 14, 2017, 5:33pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/7 "2017-07-14T17:33:38Z")
Nothing in the grain bill is too concerning. What was the mash temp? 10% acid malt is quite a bit, is your water very hard? ---
**Author:** ![Pelican\_Brewer](https://avatars.discourse-cdn.com/v4/letter/p/71e660/32.png) [@Pelican\_Brewer](https://forum.homebrewersassociation.org/u/Pelican_Brewer)\ **Post date:** [July 15, 2017, 4:32am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/8 "2017-07-15T04:32:21Z")
Mash temp wash 156. Acid malt was to add a slight sour note. Missoula Montana has a has hard water and the latest water report I saw it has a PH of 7.4 with a distinct chlorine taste. I now filter my water with a charcoal filter. Thanks for the advice Joe Sr. will try that. ---
**Author:** ![Andor](https://avatars.discourse-cdn.com/v4/letter/a/a698b9/32.png) [@Andor](https://forum.homebrewersassociation.org/u/Andor)\ **Post date:** [July 15, 2017, 2:24pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/9 "2017-07-15T14:24:51Z")
5.2 stabilizer is pretty much useless from what I’ve seen  and 10% acid malt likely dropped your ph way lower than optimal range. That wouldn’t explain the stuck fermentation 100% but I had a batch where I came in way low on my mash ph and got much lower attenuation than I had in past batches of the same recipe. ---
**Author:** ![chumley](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/chumley/32/12153_2.png) [@chumley](https://forum.homebrewersassociation.org/u/chumley)\ **Post date:** [July 15, 2017, 10:34pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/25894/10 "2017-07-15T22:34:12Z")
> [@Pelican\_Brewer](#): > > Here’s the recipe, I know this is not traditional, but LHBS didn’t have exactly what I wanted so I punted. This is what led me to buy a grain mill. We have a great LHBS but they can’t carry everything and sometimes i don’t plan ahead enough. > > 5.50 gal              Missoula Montana                        Water        1        -            > … Aha!  I think we have found the culprit.  Missoula water is known to be contaminated with extremely high levels of patchouli.  That would certainly inhibit any right thinking Trappist yeast…  ;D