Brewer's Lair - Fine Beer and Brewing
Recipes

Design Beer

Brewhouse

Make Beer

Beer Basics

Know Beer

Lounge

Enjoy Beer

Directory

Find Beer

About Us

Promote Beer

Enjoy the beer that you deserve.

Brewhouse

Brewing Process
Equipment
Malts, Grains, and Sugars
Hops
Yeast
Water
Flavorings
Additives
Brewing Tips
Troubleshooting
Worksheets
Calculators

Fermentation: Never-ending Fermentation

Problem:

Sometimes your beer's fermentation does not seem to end. There may be signs of yeast activity, but the gravity readings do not indicate that the fermentation is slowing to a halt as expected.

Causes:

  • Racking beer into secondary too early, before primary fermentation is complete, can cause the fermentation to halt.
  • The temperature is too low for the yeast strain being used, and the beer is being fermented at a near standstill rate.
  • Wild yeast contamination can result in extremely high levels of attenuation, by their ability to ferment some sugars, such as maltotetraose and dextrins, that cultured yeasts are not able to process.

Cures:

  • Add additional yeast, of a strain identical to that pitched initially, to restart fermentation.
  • Ensure that the fermenter is kept at a temperature appropriate for the yeast strain being used.
  • Maintain sanitary conditions.
Fermentation: Never-ending Fermentation