I’ve got a Kölsch that is stuck

[Hayzer]

I brewed a Kölsch 10 days ago and got it into the fermenter. Activity was very good and fermenter was 62°-64° F. Temp is still in that range, active fermentation has subsided and zero activity is coming out the bubbler. OG was 1.047 and I am currently at 1.027. I’m hoping that it’s still fermenting, but I’m just not certain that it is.

Do I put the fermenter back and not rack into a secondary? I’m not in a hurry to keg, but thought I’d be doing something 10 days into fermentation. Do I need more yeast, patients or anything else?

Thanks for the help.

[mashani]

What yeast are you using? If it is the White Labs Kolsch, it doesn't like it cold, so if the temps have dropped to the low 60s, raise your temps to the mid to upper 60s, even 70... and it will finish.

[berryman]

What yeast are you using? If it is the White Labs Kolsch, it doesn't like it cold, so if the temps have dropped to the low 60s, raise your temps to the mid 60s and it will finish.

Was going to be my answer too, but was busy drinking a beer and slow . Also after it's a little warmer a little shake and not much, can wake things up sometimes.
Edit: I brew most everything on the bottom of the yeast, But do Kolsch close to 70's and I really like that style of beer and have brewed quite a few.

[mashani]

What yeast are you using? If it is the White Labs Kolsch, it doesn't like it cold, so if the temps have dropped to the low 60s, raise your temps to the mid 60s and it will finish.

Was going to be my answer too, but was busy drinking a beer and slow . Also after it's a little warmer a little shake and not much, can wake things up sometimes.
Edit: I brew most everything on the bottom of the yeast, But do Kolsch close to 70's and I really like that style of beer and have brewed quite a few.

The White Labs strain is great at 66-70. It tends to get stuck though if you go below about 64.

But the Wyeast variety actually works well cold, 57-59 is fine with it. It's also a true top cropping strain and can make huge krausen that lingers.

They are two totally different yeast strains.

The new Lallemand dry strain seems to like it cold too, and it also seems to be a true top cropping strain. If it is one of those 2 strains it's the Wyeast one.

[MadBrewer]

On a side note, are you measuring gravity with a hydrometer or refractometer?

[Hayzer]

The yeast I used is Wyeast 2565. I used a hydrometer for the OG, but it slipped out of my hand and landed on our concrete floor. I have a refractometer as a backup and got my latest ready from that.
I will go shake it up a bit and also bring the temp up. I'll check back in on it in a couple days. It tastes fine right now, so I'm thinking I haven't lost the battle just yet.

[MadBrewer]

I used a hydrometer for the OG, but it slipped out of my hand and landed on our concrete floor. I have a refractometer as a backup and got my latest ready from that.

There's the culprit...refractometers get really funky with the presence of alcohol. They are great for SG/OG readings for the brewday but they need a calculation to be used when dealing with FG. There's a good chance your beer is fine and fermented to FG. I am guessing your final brix reading was around 6.75 brix? Which from 1.048 OG is around 1.013/1.014 FG.

[Hayzer]

I used a hydrometer for the OG, but it slipped out of my hand and landed on our concrete floor. I have a refractometer as a backup and got my latest ready from that.

I am guessing your final brix reading was around 6.75 brix? Which from 1.048 OG is around 1.013/1.014 FG.

I will look at it again, to get the brix. I don't know of anyone around me that would have a hydrometer I could borrow. I guess I'll have to check out scAmazon. I'll get the brix reading after work and report back.

[berryman]

I will look at it again, to get the brix. I don't know of anyone around me that would have a hydrometer I could borrow. I guess I'll have to check out scAmazon. I'll get the brix reading after work and report back.

The secret is to own 2 hydros, they’re not that expensive and they always break at the worst time.

[mashani]

Yeah the yeast you used is the one that will be find even below 60 degrees... so you probably aren't stuck, just an inaccurate reading because of the refractometer.

[bpgreen]

I will look at it again, to get the brix. I don't know of anyone around me that would have a hydrometer I could borrow. I guess I'll have to check out scAmazon. I'll get the brix reading after work and report back.

The secret is to own 2 hydros, they’re not that expensive and they always break at the worst time.

Hydrometers are herd animals. When they're alone, they get lonely and commit suicide. Every time I had only one, it died quickly. I bought two about 7 years ago and haven't lost one since.

[Hayzer]

Well I got me a couple hydrometers and the Kolsch wasn't stuck after all. I am glad I came here for advice. Thank you all.

[BlackDuck]

That's awesome...glad we all could help and it worked out for you.

[Hayzer]

I read somewhere that if you can let it set in the fermenter 2-4 weeks, then a keg for a couple weeks in 35-40 temps, it will really clear up. I needed that fermenter, but used a 5 gallon bucket for that other batch. All is good. Temps are warming up here, so I probably only have time for a couple more rounds of fermenting then I'm done for the year.

[mashani]

Pick up some Kviek yeast, you can ferment at 90+ degrees with it and it's going to turn out good, and you can make IPAs with it even.

Or Wyeast Belgian Saison, that will be fine at 90+ degrees too, as long as you like bubblegum flavors.

Lots of Belgian yeast is good in to the lower 80s as well as long as you like Belgian beer.