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When brewing a Baccus and Barley brand wheat beer i always have a problem,where the fermentation is rapid for about 24 to 36 hours then appears to stop dead with no bubbling at all through the airlock.The OG is 1036 and goes to 1020 in this time but never goes any lower, I am using 500g corn syrup,500g light malt and hops. This has happened about 6 times now, does anyone have any idea what i am doing wrong?

First question is what temperatures is your fermenter running at?

Other option I find works for me to get final gravities down is give the fermenter a gentle swirl/shake to get the yeast back into the mix.

Cheers,

Greg

It seems to me that you don't have enough fementable sugar. It may be worth trying 1kg malt and only 250-300g of corn syrup.

Thanks for the suggestion will try the dextrose

I'll expand on Paul Bennett's thoughts, dissolve 200 to 500 gms of dextrose in some hot water (use the cold tap and the kettle) and add that to the brew to give the yeast some simple sugars to get on with.

Good luck, all is NOT lost.

Cheers,

Greg.