Why is this happening?

[Beer-lord]

It's been about 12 brews since I had a problem with my beer not finishing. My latest, Men in Black has been stuck at 1.024 and should get down to 1.016. That's not even close. I've roused the yeast (it was a fresh starter with plenty of yeast) and ramped the temp from 64 to 70 and still it won't move. My experience tells me it won't.
The only difference this time in the recipe is an addition of 1 lb of rye malt. Surely that makes little or no difference.
It tastes ok......not roasty like it usually does but not sweet.
I've just added the dry hop and I'm kegging next weekend so it is what it is but now I'm going to have to brew it again soon so I can show myself it can work like it should. I had a bout of 2 or 3 in a row earlier in the year and late last year that did this with different yeasts and recipes entirely and could never figure it out. Always lots of yeast and fresh as well with a vigorous fermentation. This one had krausen on top for 8 days which I did think odd.
Oh well, it shall be consumed and I guess lots of it at 5.25%.

[Gymrat]

I have had that happen to me a couple of times. Both times it was with S 05. The second time it went back to work after I bottled it. Did you know a bottle exploding sounds like a gunshot? Nice thing about kegging is you can relieve the pressure from time to time to avoid that sort of thing.

[Beer-lord]

A batch I made right before I got married and put under our bed when we got back from our honeymoon went off one night. 3 bottles popped at 2 am and scared the shyte out of us. We thought it was gunshots until we smelled something and realized our underwear was still clean.
This was 001 and not an older gen but a fresh 2 liters of. 2 liters was 60% more yeast than called for using yeastcalc.
It is what it is and is not bad but my curiosity just needs an answer. I likely won't get one.

[bpgreen]

I got a stuck fermentation to start up again using some yeast energizer. It's similar to yeast nutrient, but has a few more ingredients and is really designed to restart a fermentation.

[Beer-lord]

Did you just sprinkle it in? Or did you dissolve it in some beer and add it? I have some and may try that.
I have some Fermax Yeast nutrient that says to "quicken or restart fermentation"....1 1.5 teaspoon per gallon. Sounds like a lot to me.

[bpgreen]

Did you just sprinkle it in? Or did you dissolve it in some beer and add it? I have some and may try that.
I have some Fermax Yeast nutrient that says to "quicken or restart fermentation"....1 1.5 teaspoon per gallon. Sounds like a lot to me.

It was quite a while ago, so I kind of forget, but I think I boiled it and let it cool, then added it.

[Beer-lord]

I found something online that said to just sprinkle it on top and let it grab whatever yeast it finds on the way down and then maybe it will start again.
Only caveat was I had already dry hopped but I was thinking of adding more in a few days anyway so I may do that.

Thanks for the hint. Whether it works or not, it's a plan!

[mashani]

My WLP080 Cream Ale still has 1/2" of krausen on top and it's getting close to 3 weeks in. It won't budge. If I didn't know better I'd say that ale half of the yeast was 3787. But it can't be that LOL. I haven't taken a reading for a while, last check it wasn't done so I've been letting it sit.

Sometimes viable yeast is stuck up in the Krausen (with 3787 this is often the case). It's one of the reasons feeding can help, it knocks the good yeast back into the wort.

[Inkleg]

What temperature did you mash at. Checked thermometer calibration lately?

[Beer-lord]

152-153 and yes, the thermometer is accurate. The OG was spot on too.
I did use a new thermometer in the fermenter with a thermowell but I have a back up thermometer that was within .5 of a degree so it's not that.
Thinking back now, I used the yeast starter I made using the Northern Brewer Fast Pitch. Could it be that the starter had a gravity too low? I never check my starter OG since I make them myself but this time, I did not. Hmmmmm, gonna remember this with the next starter I make using Fast Pitch.

[Pudge]

What temperature did you mash at. Checked thermometer calibration lately?

Ditto, my first thought.
What was your OG?
Yeast strain?

[Inkleg]

Check your notes. Exactly how did you make the Fast Pitch starter? How old was the yeast you used?

[Beer-lord]

What temperature did you mash at. Checked thermometer calibration lately?

Ditto, my first thought.
What was your OG?
Yeast strain?

1.064 and 001.

Check your notes. Exactly how did you make the Fast Pitch starter? How old was the yeast you used?

1 16 oz can plus 1 can of water for each liter. Yeast was only 3 weeks old and one of the new and high yielding Pure Pitch packs.

Me thinks this beer will still be enjoyable and I'm making this because my friends are back home on the 21st and love this beer so if it's just so-so, a rebrew will be done.
I can never, ever have enough black IPA's and this is by far, my favorite of all my beers I brew.

[Beer-lord]

I kegged this today and it ended at 1.021. Not close enough to 1.014 but it is done. I guess my lack of aeration could have had something to do with it but the next time I use this yeast made with Fast Pitch, I'll remember to check it.
Tastes were ok, nothing bad about it but not as roasty as I like. We'll see.
Guess my friends coming back home will like it but I think I'll be brewing this again this spring.