# Stuck Fermentation? **URL:** \ **Category:** Brewing Processes\ **Created:** [April 19, 2021, 10:30pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200 "2021-04-19T22:30:41Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![buckner.d\_outlook.com](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/buckner.d_outlook.com/32/1655_2.png) [@buckner.d\_outlook.com](https://forum.homebrewersassociation.org/u/buckner.d_outlook.com)\ **Post date:** [April 19, 2021, 10:30pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/1 "2021-04-19T22:30:41Z")
It looks like I may have a stuck fermentation. Using Verdant IPA yeast for the first time in a simple IPA. My SG has been holding at 1.020 for over 4 days. OG 1.066, recipe shows a FG at 1.012. Normally after 3 days at the same gravity I would disregard the difference as a calculation error, but this seems to still be at high krausen, nothing has settled out. I roused the yeast yesterday to see if that would get it going again and it is still at 1.020 (using a tilt hydrometer). What would be the best thing to do next? I have read that adding yeast may start a stuck fermentation. Any advice? ---
**Author:** ![Megary](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/megary/32/900_2.png) [@Megary](https://forum.homebrewersassociation.org/u/Megary)\ **Post date:** [April 19, 2021, 10:52pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/2 "2021-04-19T22:52:30Z")
The first thing I would do is take a hydrometer sample to verify the Tilt is accurate. ---
**Author:** ![BrewBama](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/brewbama/32/21184_2.png) [@BrewBama](https://forum.homebrewersassociation.org/u/BrewBama)\ **Post date:** [April 20, 2021, 12:56am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/3 "2021-04-20T00:56:33Z")
It could be finished.  The Tilt is pretty good about reporting when fermentation is complete.  It’s not so good at reporting the exact FG. More often than not I get a huge clump of yeast on the Tilt throwing off the FG reading. I keg the beer, pull a pint from the keg, and take a FG hydrometer reading off that pint. It’s normally different than the Tilt FG reading (and within range of the attenuation % for the yeast strain). ---
**Author:** ![alestateyall](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/alestateyall/32/21186_2.png) [@alestateyall](https://forum.homebrewersassociation.org/u/alestateyall)\ **Post date:** [April 20, 2021, 1:25am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/4 "2021-04-20T01:25:56Z")
> [@BrewBama](#): > > It could be finished.  The Tilt is pretty good about reporting when fermentation is complete.  It’s not so good at reporting the exact FG. More often than not I get a huge clump of yeast on the Tilt throwing off the FG reading. > > I keg the beer, pull a pint from the keg, and take a FG hydrometer reading off that pint. It’s normally different than the Tilt FG reading (and within range of the attenuation % for the yeast strain). > > Sent from my iPad using Tapatalk I have had the tilt SG stop moving for several days multiple times before. When that happens I try to swirl the brew in case it is stuck to the side of the fermenter. That has gotten the needle moving again for me multiple times. ---
**Author:** ![buckner.d\_outlook.com](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/buckner.d_outlook.com/32/1655_2.png) [@buckner.d\_outlook.com](https://forum.homebrewersassociation.org/u/buckner.d_outlook.com)\ **Post date:** [April 20, 2021, 3:05am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/5 "2021-04-20T03:05:30Z")
> [@](#): > > > [@BrewBama](#): > > > > It could be finished.  The Tilt is pretty good about reporting when fermentation is complete.  It’s not so good at reporting the exact FG. More often than not I get a huge clump of yeast on the Tilt throwing off the FG reading. > > > > I keg the beer, pull a pint from the keg, and take a FG hydrometer reading off that pint. It’s normally different than the Tilt FG reading (and within range of the attenuation % for the yeast strain). > > > > Sent from my iPad using Tapatalk > > I have had the tilt SG stop moving for several days multiple times before. When that happens I try to swirl the brew in case it is stuck to the side of the fermenter. That has gotten the needle moving again for me multiple times. When I roused the yeast yesterday, I also fished out the Tilt and cleaned it off (with sanitizer) - was thinking that very problem as I have also seen it before. Unfortunately that did not help. ---
**Author:** ![ynotbrusum](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/ynotbrusum/32/10316_2.png) [@ynotbrusum](https://forum.homebrewersassociation.org/u/ynotbrusum)\ **Post date:** [April 20, 2021, 10:47am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/6 "2021-04-20T10:47:12Z")
You could work up a liter of starter with fresh yeast and pitch it as a Krausening, especially if you keg the beer (it will then also carbonate the batch in the keg). ---
**Author:** ![rcroel](https://avatars.discourse-cdn.com/v4/letter/r/e95f7d/32.png) [@rcroel](https://forum.homebrewersassociation.org/u/rcroel)\ **Post date:** [April 20, 2021, 3:02pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/7 "2021-04-20T15:02:20Z")
At the risk of stating the obvious, have you tasted it? 1.020 or not, it simply might be done fermenting. But if it’s under-attenuated, you’ll know by tasting it. As a side note, I recently used verdant for the first time and also noticed a krausen that refused to drop, even though the beer was done. Some strains do that. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [April 20, 2021, 3:04pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/8 "2021-04-20T15:04:33Z")
What was the recipe and process? ---
**Author:** ![buckner.d\_outlook.com](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/buckner.d_outlook.com/32/1655_2.png) [@buckner.d\_outlook.com](https://forum.homebrewersassociation.org/u/buckner.d_outlook.com)\ **Post date:** [April 20, 2021, 4:57pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/9 "2021-04-20T16:57:52Z")
> [@denny](#): > > What was the recipe and process? 5.5 gallons OG 1.059 FG 1.012 IBU 45 SRM 8 ABV 6 6 lbs - Maris Otter 5.5 lbs - Pure Idaho pilsner 1 lb - flaked corn .75 lbs - crystal 60 .5 oz. HBC 630 - 60 min .5 oz. HBC 630 - 30 min .5 oz. HBC 630 - 10. min (and whirlfloc) .5 oz. HBC 630 at flameout 1 pkg. Verdant IPA yeast Single infusion mash (1.5 water to grain ratio) at 154 for 60 minutes, 170 degree sparge. 60 minute boil. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [April 20, 2021, 5:26pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/10 "2021-04-20T17:26:13Z")
> [@david](#): > > > [@denny](#): > > > > What was the recipe and process? > > 5.5 gallons > OG 1.059 > FG 1.012 > IBU 45 > SRM 8 > ABV 6 > > 6 lbs - Maris Otter > 5.5 lbs - Pure Idaho pilsner > 1 lb - flaked corn > .75 lbs - crystal 60 > .5 oz. HBC 630 - 60 min > .5 oz. HBC 630 - 30 min > .5 oz. HBC 630 - 10. min (and whirlfloc) > .5 oz. HBC 630 at flameout > 1 pkg. Verdant IPA yeast > > Single infusion mash (1.5 water to grain ratio) at 154 for 60 minutes, 170 degree sparge. 60 minute boil. Well, darn…no clues there ---
**Author:** ![ynotbrusum](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/ynotbrusum/32/10316_2.png) [@ynotbrusum](https://forum.homebrewersassociation.org/u/ynotbrusum)\ **Post date:** [April 20, 2021, 5:54pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/11 "2021-04-20T17:54:34Z")
Calibrated thermometer for the mash temp?  Just ruling out a higher mash temp than intended… ---
**Author:** ![buckner.d\_outlook.com](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/buckner.d_outlook.com/32/1655_2.png) [@buckner.d\_outlook.com](https://forum.homebrewersassociation.org/u/buckner.d_outlook.com)\ **Post date:** [April 20, 2021, 5:57pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/12 "2021-04-20T17:57:21Z")
> [@ynotbrusum](#): > > Calibrated thermometer for the mash temp?  Just ruling out a higher mash temp than intended… Been a while since I checked the thermometer calibration…Have been questioning some readings recently. Will look at that tonight. ---
**Author:** ![buckner.d\_outlook.com](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/buckner.d_outlook.com/32/1655_2.png) [@buckner.d\_outlook.com](https://forum.homebrewersassociation.org/u/buckner.d_outlook.com)\ **Post date:** [April 20, 2021, 5:57pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/13 "2021-04-20T17:57:47Z")
> [@](#): > > The first thing I would do is take a hydrometer sample to verify the Tilt is accurate. Will also look at this, thanks. ---
**Author:** ![buckner.d\_outlook.com](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/buckner.d_outlook.com/32/1655_2.png) [@buckner.d\_outlook.com](https://forum.homebrewersassociation.org/u/buckner.d_outlook.com)\ **Post date:** [April 20, 2021, 5:59pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/14 "2021-04-20T17:59:10Z")
> [@](#): > > At the risk of stating the obvious, have you tasted it? 1.020 or not, it simply might be done fermenting. But if it’s under-attenuated, you’ll know by tasting it. As a side note, I recently used verdant for the first time and also noticed a krausen that refused to drop, even though the beer was done. Some strains do that. I have not, you are right that should have been obvious. Will taste the sample when I measure the gravity with a standard hydrometer. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [April 20, 2021, 6:04pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/15 "2021-04-20T18:04:52Z")
> [@ynotbrusum](#): > > Calibrated thermometer for the mash temp?  Just ruling out a higher mash temp than intended… It’s certainly possible, but you’d have to be way off for it to have much effect ---
**Author:** ![buckner.d\_outlook.com](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/buckner.d_outlook.com/32/1655_2.png) [@buckner.d\_outlook.com](https://forum.homebrewersassociation.org/u/buckner.d_outlook.com)\ **Post date:** [April 20, 2021, 6:08pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/16 "2021-04-20T18:08:03Z")
> [@denny](#): > > Well, darn…no clues there Pardon my ignorance, but what are some of the clues you may have been looking for? ---
**Author:** ![ynotbrusum](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/ynotbrusum/32/10316_2.png) [@ynotbrusum](https://forum.homebrewersassociation.org/u/ynotbrusum)\ **Post date:** [April 20, 2021, 6:08pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/17 "2021-04-20T18:08:27Z")
> [@denny](#): > > > [@ynotbrusum](#): > > > > Calibrated thermometer for the mash temp?  Just ruling out a higher mash temp than intended… > > It’s certainly possible, but you’d have to be way off for it to have much effect Agreed.  Just stumped and grasping… ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [April 20, 2021, 7:13pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/18 "2021-04-20T19:13:25Z")
> [@david](#): > > > [@denny](#): > > > > Well, darn…no clues there > > Pardon my ignorance, but what are some of the clues you may have been looking for? If you recipe was high in unfermentables, or your process created them.  Have you checked gravity with a hydrometer? ---
**Author:** ![buckner.d\_outlook.com](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/buckner.d_outlook.com/32/1655_2.png) [@buckner.d\_outlook.com](https://forum.homebrewersassociation.org/u/buckner.d_outlook.com)\ **Post date:** [April 20, 2021, 10:58pm UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/19 "2021-04-20T22:58:40Z")
> [@denny](#): > > If you recipe was high in unfermentables, or your process created them.  Have you checked gravity with a hydrometer? My regular hydrometer reads 1.018 - dangerously close to the Tilt which is now reporting 1.019. Tastes a bit sweet still, good but overly sweet. ---
**Author:** ![rcroel](https://avatars.discourse-cdn.com/v4/letter/r/e95f7d/32.png) [@rcroel](https://forum.homebrewersassociation.org/u/rcroel)\ **Post date:** [April 21, 2021, 1:30am UTC](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200/20 "2021-04-21T01:30:39Z")
> [@david](#): > > > [@denny](#): > > > > If you recipe was high in unfermentables, or your process created them.  Have you checked gravity with a hydrometer? > > My regular hydrometer reads 1.018 - dangerously close to the Tilt which is now reporting 1.019. Tastes a bit sweet still, good but overly sweet. Well then it doesn’t seem like a Tilt anomaly, and it does sound under-attenuated. What temp are you holding the beer at? Putting it in a warmer place (70-74 degrees) can help jumpstart some activity again. If it’s already in a warm place, best bet is to make a small starter and pitch it at high krausen. Any ale yeast will do. With a 1.066 beer, for future brews, IMO it would be advisable to pitch two sachets instead of one. People will chime in and say no, one should work fine for a 1.066 beer and that they’ve never had any problems pitching just one. All well and good. I’m not trying to start that debate. But for whatever reason the yeast you pitched are tired and are apparently having trouble crossing the finish line. Two sachets in an OG this high would help prevent that. Did you taste any diacetyl? Regardless, might be worth doing a forced VDK test (you can look it up, it’s easy to do) to check for latent diacetyl. Whenever I see atypical fermentations, I always do a forced VDK test. [Next page](https://forum.homebrewersassociation.org/t/stuck-fermentation/31200.md?page=2)