Stuck Fermentation In Fermenter Unitank

Stuck fermentation in beer fermenter unitank refers to the yeast prematurely going dormant during fermentation and before full attenuation has been completed, it may occurs in some micro brewery factory.

Reasons stuck fermentation can occur:
Fermentation tank temperatures too high
Fermentation tank temperatures are too low
Worts deficient in nitrogen
Worts deficient in oxygen
Worts deficient in nutrients
Yeast stress from the high alcohol content
Yeast stress from an uninhabitable environment
Strain-specific genetic predispositions
fermenter unitank, Fermentation tank, fermenter vessel, beer fermenter

fermenter unitank, Fermentation tank, fermenter vessel, beer fermenter

Potential Remedies for Stuck Fermentation:
Rouse the yeast
Sometimes pulling a batch out of a stall is as easy as stirring up the yeast in your fermentation tank. This can be done by simply giving the fermenter vessel a few bumps, gently swirling to give the trub a gentle stir.

Warm up the fermentation tank
If you suspect your fermentation is stuck because of low fermentation temps, try bringing the fermenter to a warmer location.
Tiantai beer fermentation tank can reach to precise temperature controlling by wire PT100 to control cabinet.

Re-pitch new yeast
This is usually the best way to fix a stuck fermentation. You can add more of your original yeast or use a high attenuating yeast such as S-04 or US-05.

Introduce simple sugars or pureed fruit
Sometimes your yeast just runs out of energy. Adding in a new source of sugar can sometimes restimulate fermentation.

Add yeast nutrients
Yeast nutrients, like adding sugar or fruit, can help return the nutrients that the yeast has depleted.

Add oxygen
Some strains of yeast such as Nottingham, have larger than normal oxygen requirements. Some brewers opt to use air stones.

Depending on how “far in” you are on a truly stuck/stalled fermentation, it may or may not be possible to re-stimulate the yeast, for this reason, I almost always just opt to re-pitch my yeast, but if that is not an option for you, try using these other techniques.

Another important thing to look out for is a beer that isn’t stalled, but actually “done”. It is certainly possible for a beer to finish fermentation faster than expected. In this case, it’s a good idea to have a hydrometer handy so you can check your beer's actual gravity.

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Emily Gong

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