High Gravity Fermentations: Avoiding Stuck and Stalled Ferments
Description
Big beers demand big planning. In this episode, Mark and Richard tackle the challenges of high-gravity fermentations — where yeast faces the toughest conditions and even small mistakes can lead to stuck or stalled ferments.
Drawing from real troubleshooting experiences (including a triple IPA gone rogue), we explore why high gravity stresses yeast, what’s happening inside the cell, and how to prevent fermentation collapse before it starts.
You’ll learn:
Why oxygenation and nutrient balance matter more than ever.
The role of zinc, magnesium, and sterol reserves in stress tolerance.
How to prep yeast and choose the right strain for strong wort.
What to do (and not do) if fermentation stalls.
Whether you’re brewing a 10% barleywine or pushing the limits with an imperial stout, this episode will help you get to full attenuation — without the panic.
Featured in this Episode:
- Oxygen and sterol synthesis in brewing yeast (Verbelen et al., 2009)
- Products: Yeast Lightning for beer specific nutrients, our Kveik Strains like Voss or Hornindal for barley wines, LalBrew® House Ale for Imperial Stouts, and West Abbey Ale for High Gravity Belgium beers.
United States
