Why Does Stuck Fermentation Occur And How Do You Fix It?
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A "stuck fermentation" is when yeast goes dormant before full attenuation is completed. This can happen for a few reasons, which we will explore in this blog. We will also explore potential remedies for a stuck fermentation. There are a few primary reasons why fermentation temperatures might be too high: 1. The wort is deficient in nitrogen. 2. The wort is deficient in oxygen. 3. The wort is deficient in nutrients. 4. The yeast strain is genetically predisposed to high alcohol tolerance. 5. The yeast strain is genetically predisposed to stress from an uninhabitable environment. Potential remedies for a stuck fermentation: -Rouse the yeast: Sometimes all you need to do to get a batch out of a stall is to stir up the yeast in your fermenter. This can be done by simply giving the fermenter a few bumps, gently swirling it, or by using a sanitized spoon to give the trub (yeast, proteins, and hop particles) a gentle stir. -Warm up the fermenter: If you suspect that your fe